Grilled yellowtail Calories

Sarıkanat and lüfer are Turkish names for different sizes of the same bluefish species; sarıkanat usually refers to the smaller fish. Size cutoffs and naming can vary by region, so the labels at fish markets are not always identical.

Pat the fish dry, brush it lightly with oil, and cook it over a hot, clean grill, turning it only as needed. Take grilled sarıkanat off the heat once the flesh is opaque and separates readily from the bones.

Grilling sarıkanat whole helps keep the flesh moist and is a common way to serve it. Ask the fishmonger to clean it first; fillets are easier to eat, but the fish can still contain small bones.

Yes, grilled sarıkanat has a central backbone and smaller bones along the flesh. Separate the meat carefully before serving it to children, and check each portion; asking for fillets makes eating easier but does not guarantee boneless fish.

Sarıkanat is commonly associated with the autumn and winter bluefish season in Turkey, when migrating bluefish are more often sold. Availability varies from year to year, so season alone does not guarantee that a fish is fresh or sustainably caught.

Remove the gills and entrails, clean the belly cavity, rinse the fish briefly under cold water, and pat it dry before grilling. A fishmonger can clean it for you; keeping it whole helps it hold together on the grill.

A little olive oil, salt, pepper, and lemon are enough to season grilled sarıkanat without masking its flavor. Avoid leaving it in a strongly acidic marinade for long, since lemon can soften the flesh before cooking.

Serve grilled sarıkanat with a crisp salad, lemon, and grilled or roasted vegetables. These sides complement the fish without overwhelming its flavor; in Turkey, onion and greens are also common accompaniments.

Refrigerate leftover grilled sarıkanat in a covered container within two hours of cooking and eat it within three to four days. Reheat it thoroughly, and discard it if it smells off or has been left unrefrigerated too long.