SPECIES

Yellowtail Scad

Atule mate

Now, just because something makes great bait, that doesn’t disqualify it as great food. Fresh Squid, Prawns, Pippies or Crabs all do well on a hook but just as well in a pan! Also known in the west as Horse Mackerel, this fish is served alongside Tuna, Salmon, and Kingfish in sushi bars world-wide, and rightly so. One of the smallest members of the Trevally family, this abundant fish has thick fillets of clear, sweet flesh with just enough oil to prevent from drying out when you cook it. Yellowtail Scad is a great fish for either wrapping in foil and grilling on a hotplate or dusting the fillets in seasoned flour and deep-frying.

DIVE DEEPER

COMMERCIAL NAME

Yellowail Scad

Method of Capture

Purse seine

Region

Southern Australia

Other names

Scad, Yellowtail, Yellowtail Horse Mackerel.

Scientific Family

Carangidae (Trevallies).

Seasonality

Available year round with peaks in NSW and Victoria from January - August.

Size

Commonly 300g and 30cm, but can grow to 1kg and 50cm.

Price range

Low priced.

Alternative Species

Australian Salmon, Whitings, Blue Mackerel, Mullets, Sardines, other Trevallies.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Sold whole; look for lustrous skin, firm flesh, and a pleasant, fresh sea smell.

STORAGE TIPS

Make sure fish is scaled, gilled, gutted and cleaned thoroughly. Wrap in plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months below -18ºC.

COOKING TIPS

Average yield is 35%. Has a strong flavour, medium oiliness and dry, medium-firm flesh with few bones, which are easily removed.

COOKING METHODS

Deep-fry, pan-fry, bake, grill, barbecue, smoke. It is best wrapped in foil or vine leaves if baking or barbecuing, to prevent it drying out.

Flavour pairings

Basil, caraway, chilli, coriander, cumin, curry, fennel, garlic, ginger, herbs (such as coriander, dill, French tarragon, parsley, sage, thyme), lemon, lime, olive oil, onion, oregano, sesame oil, soy sauce, tamarind, teriyaki sauce, tomato, vinegar, wasabi, white wine.

IMPORTS

None.

Recipes

https://www.sydneyfishmarket.com.au/Sydney-Seafood-School/Recipes/Delicious-Seafood-Recipes/List/thai-style-sour-orange-curry-of-yellowtail-scad-broccolini

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INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

5 Deep-Sea Fish To Try Before You Die

Oysters With Shallot Vinegar

Oysters With Shallot Vinegar (what is looks like pre flip)

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

5 Deep-Sea Fish To Try Before You Die

Oysters With Shallot Vinegar

Oysters With Shallot Vinegar (what is looks like pre flip)

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Consectetuer Adipiscin

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Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

Consectetuer Adipiscin

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Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

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