Easy Jack Fish Chowder (Great for Yellowtail)

When cleaning out the freezer this winter I discovered near the bottom that I'd been accumulating yellowtail and AJ fillets, specifically the portions near the tail. These cuts tend to pile up in the freezer for us because the forward lion (the big premium fillet along the back and shoulder above the belly) gets used for sashimi and the bellies will go on the grill right away, and so the rear portion near the tail with its larger percentage of dark meat and corresponding lower yield just gets vacsealed and forgotten until we have a lot of it and need to figure out something to do with it. One can only do some much terriyaki BBQ (our traditional solution) before that gets old, so after samp

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