Yellow tail gets its name from the unmistakable yellow marking on its fins and tail. Its flesh is firm and tasty and is abundant in the Cape during summer.
Use: It can be grilled, pan-fried, braaied or baked and delicious when served with a squeeze of lemon, tartare sauce and topped with garlic on a bed of savoury rice or with baby potatoes. It can also be pickled, curried or used in salads, sushi and seafood or fish biryanis. When braaied is should be wrapped in foil and basted frequently so the fresh stays moist and doesn’t dry out.