Local Yellows Turned Hamachi Carpaccio

Hamachi Carpaccio

Local yellowtailI’m always on the hunt for new ways to prepare yellowtail.  We catch it all year, up and down our coast and at the islands. Obviously the bounty has been great during El Nino, but even in colder water years we still catch them.  It might be on dropper loop instead of surface iron, but they’re still there.

This week, lots of boats hit it big at our local islands.  Catalina seems to be coming back, but the big news of the week is San Nic.  My buddy John De Lisio (right) rode with Capt. Tucker McCombs on the Outrider Sunday and scored 4.  Then Capt. Tucker went out again and posted US limits (10 per) Wednesday! (below)

That’s too much yellowtail to have, to just make fish tacos!

I connected last week with Chef David Lee on Instagram.  I loved the picture of his Hamachi Carpaccio and had to learn what he had going there.  Hoping I can pick up all the ingredients this weekend 😉

Good luck if you get out there.  Enjoy!

Hamachi Carpaccio


  • 4oz of fresh caught hamachi aka yellowtail or store purchased sushi grade hamachi
  • 2 stalks of green onion finely chopped
  • 1/8 cup or red onion finely chopped or finely diced
  • 1 Serrano chili finely chopped
  • 3 or 4 grape tomatoes finely sliced
  • 1 Tbsp. of tobiko aka flying fish roe
  • Sriracha


  • 2 tablespoons of soy sauce
  • 1 table spoon of rice vinegar
  • 1/4 of a lemon
  • 1 teaspoon of yuzu sauce
  • Or you can purchase pre-made ponzu sauce


  1. Pat down packaged fish or dry off the top loin portion of the caught fish, this is the ideal portion to eat raw. Cut raw fish into 1/8 inch slices making sure that the fish is cut against the grain. This dish is very easily ruined by adding too much of a single component, so try to stay on the lighter portions.
  2. Once all the vegetables are sliced and chopped, start plating with the fish, and you can follow the pattern of toppings shown above or you can get creative.
  3. Make sure that the tobiko (flying fish roe) is added lastly so that it doesn’t run off the topping on top of the fish when the sauce is poured.
  4. In a separate bowl combine the entire sauce ingredient and mix thoroughly. Spoon the sauce over the fish and vegetables gently and generously.
  5. Add tobiko (flying fish roe) on top of the fish and dab the Sriracha on each slice of fish. Enjoy!!!
  6. Note: some items will not be available at the local grocery store and may need to be purchased at a specialty store or Asian market such as 99 ranch or H-mart in the southern California area. Also don’t be afraid to substitute ingredients if you can’t find a particular item at the store.

outrider yellows

Joe Sarmiento
Joe Sarmiento is the founder and primary writer of the So Cal Salty blog. The blog covers saltwater fishing, primarily aboard the many sportfishing b...