Amberjacks
are members of the jack family, Carangidae, and
are found throughout Florida around natural or man
made reefs, rock outcrops and wrecks. It is a colorful
fish with lavender and golden tints and an amber
band from the eye to the tail. The back is blue
or olive green and the side and belly are silvery-white.
Occasionally Amberjacks have an amber, even pinkish,
cast to the body. Amberjacks are voracious predators
that forage over reefs and wrecks in small groups
and can weigh more than 150 pounds, but the smaller
Amberjacks, weighing 15 pounds or less, are considered
the best to eat. They are caught by commercial fishermen
using longlines.
Amberjacks should be filleted, skinned and carefully
trimmed. To ensure good taste, the red muscle should
be removed and discarded. Keep iced until ready
to cook or freeze as quickly as possible. Keep refrigerated
at 32-38 degrees F and use within one to two days
or store in freezer at 0 degrees F up to four months.
Thaw frozen Amberjack in the refrigerator or under
cold running water.
Amberjacks can be pan fried, broiled, smoked, baked,
deep fried, charcoal broiled or cooked in chowder.
Approximate nutritional values for 4 ounces (114
grams) of raw, edible portion: calories--120; calories
from fat--20; total fat--2 grams; saturated fat--0
gram; cholesterol--50 milligrams; sodium--40 milligrams;
total carbohydrate--0 gram; protein--24 grams; calcium--4%
DV*; iron--4% DV.
*DV means Daily Value. |
