How to Cook Fish and Seafood - Recipes and Information
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Glossary of Terms for Fish, Shellfish, Crustaceans and other Cooking Ingredients & Methods


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Yellowbelly Flounder - (Rhombosolea Ieporina). Average size 25-40cm. Graded according to weight from 175 to 600+ gms. Occurs around New Zealand only; the related and similar greenback flounder occurs around southern New Zealand and southern Australia. Colour variable according to environment but often dark green, blind side yellowish and often with dark spots. Distinguished from sand flounder by colour, oval shape and smaller eyes. Less easy to distinguish from greenback, which occurs off southeast, New Zealand down to 100m but which is only a very small and local resource. Yellowbelly occurs throughout New Zealand coastal waters down to about 50m. Caught mainly by set net in harbours and bays. Upper side fillets slightly darker than under side fillets but whiten on cooking. Flesh moist, with delicate texture.

 

Yellowfin Tuna: These tuna reach about 300 pounds in weight. They feature a pale pink flesh that is relatively mild. Also called "ahi."

 

Yellowtail, Yellowtail Kingfish: A large game fish (up to 100 pounds) from the jack family with a flavor and texture resembling tuna. May be prepared in any manner suitable for tuna.

 

Yield: The percentage of a fish that is edible or saleable.

 

 

 

 

 

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