Jacks and Pompanos — Family Carangidae — California Yellowtail
California yellowtail caught at the "Yellowtail Pier" — Crystal Pier, by Angel Hernandez in 2015.
Species: Seriola dorsalis (Valenciennes, 1833); from the Italian word seriola (for amberjack) and dorsalis (the long dorsal fin). Scientists now feel there are three yellowtail species—Seriola dorsalis, Seriola aureovittata (northwest Pacific), and Seriola lalandi (Southern Hemisphere).
My first yellowtail. I caught it on the half day boat Seabiscuit out of Islandia Sportfishing in Mission Bay. The date was May 30, 1966, we were fishing in the La Jolla kelp beds, and I was able to land 22 kelp bass, 1 bonito and this lone yellowtail.
Alternate Names: Yellowtail jack, forktail, tail, rat (little fish), firecracker (small fish), mossback (large fish), amberjack, white salmon, amber fish and cavasina. In Mexico typically called esmedregal or medregal de rabo amarillo.
My son Mike holding a yellowtail I caught on the Malihini out of H&M Sportfishing in San Diego on June 23, 1976. The day saw a catch of 12 barracuda, 1 bonito and this yellowtail which won me the $56 Jackpot on the boat. I used the money to buy a new rod for striped bass.
Identification: Typical jack shape with metallic blue to green above, a brassy horizontal band along the sides from eye to tail; silvery below; some fish are olive-brown to brown. Fins and tail are yellowish.
A 45.5 pound yellowtail caught at the Crystal Pier by Tony Troncale in August 2012.
Size: To 80 pounds and over 5 feet long. Most caught from piers are less than 10 pounds. The California record fish weighed 63 Lbs. 1 oz. and was caught at Santa Barbara Island in 2000. The diving record is for a 65 Lbs. 0 oz. fish taken at the Cortez Bank, San Diego Co. in 1988. The IGFA World Record fish is listed at 109 Lbs. 2 oz for a fish caught at Ohara, Chiba, Japan in 2009.
A 53.46 pound yellowtail caught at the Crystal Pier by "Big Angel" on August 19, 2019.
"Big Angel" with his big fish.
Range: Circumglobal in warmer waters and some temperate waters. In the eastern Pacific from Malpelo Island (300 miles west of Colombia), the Galápagos Islands, central Mexico, the Gulf of California, the Pacific coast of Baja California, and California north to northern British Columbia. Unverified reports from Gulf of Alaska off Kodiak Island and Cordova. Most common south of Point Conception.
A 46 Lb. 5 Oz. yellowtail caught at the Crystal Pier by Thomas Shinsato on August 3, 2015.
Habitat: Epipelagic (surface down to about 200 feet deep); usually found in surface waters around offshore islands, rocky reefs, kelp beds and floating kelp mats. Recorded to a depth of 1, 023 feet. Primarily feeds on squid and fish.
Piers: Most southern California piers located near reefs or kelp will see a few yellowtail caught during the year. However, they are always a bonus fish and rarely caught in large numbers off of piers. Best bets: Ocean Beach Pier, Oceanside Pier, San Clemente Pier, Redondo Beach Pier, Redondo Sportfishing Pier, and the Hermosa Beach Pier. Crystal Pier in San Diego is by far the best pier in the state for yellowtail and many fish in the 30-50 pound range have been taken.
Another Crystal Pier yellowtail caught by Thomas Shinsato, this one caught on August 13, 2016.
Shoreline: Rarely taken by shore anglers.
Boats: One of the most prized Sportfish for boaters in southern California. The traditional “yellowtail grounds” have been the Coronado Islands in Mexico and Catalina Island.
Bait and Tackle: If an angler wants to try for yellowtail he should have heavy enough tackle to insure a fair chance of landing the fish. Yellowtail like to head for rocks or kelp as soon as they’re hooked so line should test 20-30 pounds, hooks should be small (size 6 or 4) but strong, and the angler must make sure the fish is played out before it nears the pier and the pilings. Although lures work well on boats, almost all of the pier-caught yellowtail are taken on live bait—especially on small jack mackerel, Pacific mackerel or Pacific sardines.
A yellowtail a long ways from home. Caught at Wharf #2 in Monterey 2012.
Food Value: A good eating fish with mild flavor, small flakes and firm texture. Plus, it’s healthy with high amounts of protein and omega-3 fatty acids. The flesh is off white and moderate in fat content. The flesh can be cooked in any manner but is probably most commonly broiled or bar-b-cued. It is also a favored fish in Japanese cuisine. Yellowtail is used in several forms and typically called Hamachi (although sometimes the Hamachi used in restaurants is a closely related Japanese species). Sushi variations include: (1) Hamachi Nigiri (sushi rice with a slice of raw yellowtail on top and often a bit of wasabi between the rice and fish; 2. Negihama (a combination of finely minced yellowtail mixed with negi (scallion). When nori seaweed is wrapped around it you have Gunkanmaki; 3. Yellowtail Sashimi (a thin slice of yellowtail with shredded daikon radish, a cucumber, and (sometimes) shiso leaf garnished under the fish; (4) Hamachi Jalapeno, an increasingly popular American dish, It combines yellowtail sashimi and slices of jalapeno. Generally Ponzu, citrus and soy sauce, is drizzled over the top. A non-sushi dish is simply Hamachi Kama (the cooked collar or cheek of yellowtail.
Comments: One of the favorite southern California sport fish but much more common out in deeper water.