Although varieties of yellowtail are plentiful domestically Hamachi are usually flown in frozen from Japan, where they are raised in hatcheries and harvested when they weigh between fifteen and twenty pounds -- just right for sushi. Domestic yellowtails are usually too lean to qualify as sushi grade.
Cornstarch and EVOO
1. Trim off skin and cut into pieces for quickest cook.
2. Lightly coat the Himachi in cornstarch.
3. Heat griddle on big green egg and coat with EVOO
4. Place Himachi on griddle (I used the Emile Henry Flame Top Griddle) and brown, turning once then remove and serve immediately.
5. Optional - you can cook the entire section in one piece, skin on but it must be cooked under much lower heat.