Korean Expat Community for National Disasters

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It’s finally gotten cold, and yellowtail season has arrived. Yellowtail is especially popular in Korea from late fall through winter. After a summer that felt endless, the drop in temperature was really noticeable, and it seemed like the perfect time to have my first yellowtail of the year.

It wasn’t fatty yet. When I think of yellowtail at the peak of the season, I picture rich, melt-in-your-mouth flesh, but this wasn’t quite like that. The flesh was firm and clean, with a distinct chew. The flavor was mild and fresh, with just a hint of the richness that usually shows up later in the season.

Even so, it was still delicious. Compared to peak-season fish in December, this one had a firmer texture and was less rich, so I could eat plenty without getting tired of it.

If you’re planning to try yellowtail for the first time this year, there’s no need to wait. If you prefer a richer, more tender texture, it might be better to wait another month or two. For now, I was perfectly happy with my first yellowtail of the season.