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Culinary Dictionary
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| Category: Seafood |
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| Term(s) | ||
Amber fish | ||
 Found in the Gulf of Mexico and the West Indies, the great amber fish or amberjack, also known as the 'yellow tail', is a member of the most numerous fish family. Fun to catch, easy to lure, pleasing to the eye and delicious to eat, the amber fish can range in weight from six to ten pounds, although some species have been known to reach up 100 pounds. Smaller species are known as common amber, madregala, lemon fish, Coronado; however, the most highly priced of all is the yellow tail. The amber fish does not keep well and is best when cooked shortly after being caught, unless preserved. Best prepared by cutting into fillets or steaks, and then coated with breadcrumbs before being deep-fried in fat. |