What's the meat yield on tuna? Yellowtail?

[NickTheGreek]

Depends if you properly use the fish. My favorite part is to do a rough fillet job leaving some meat along the carcass. Then I baste the carcass in olive oil, balsamic and siracha and blacken it on the grill along with the collar. Scrape the blackened bits off the spine for the best tasting part of the fish. The fillets are made into sushi or ceviche. Not a lot wasted.

I like this idea. I only recently discovered cheek meat on planter trout. I've eaten it before, but more often than not left it untouched. Lots of meat left over after filleting. If fish were as hard to come by as deer I think more people would pick every last flake of fish off.

[alpha_romeo_XV]

Has the OP caught a sculpin yet? They still sting after their dead. Only time I got stung was when one came back to life and started flopping when I took the knife to it.
I make double sure they ded now 1st and they are very tasty.

[SonofWWIIDI]

Fair enough but i think if i had a slab of grouper to grill for you you would see it differently.

I've had grouper more than a few times over the years, prepared many different ways included grilled, and smoked. While I didn't I still didn't much like the taste. I guess I'm just not a fish eating kinda guy.



And, after some further thought, I should qualify my tastes. I have and will on occasion eat some deep fried fish. Mostly because it doesn't taste like fish.

Although I did try deep fried salmon at an upscale restaurant a few years ago, and frankly I thought it was nasty.