In Japanese
sushi terminology, the amberjack is is
grouped as one of
the
"Big Three Yellowtails
"
which consist of
yellowtail,
yellowtail
amberjack, and the
amberjack. They are
all considered luxury fishes. All are of the same genus, and
only differ slightly. The
amberjack is considered best during the Summer. Compared to
it's cousins, it is lower in
oil, and
the flesh is a little softer. It has a pale white
flesh and because of its delicate taste, it
is sometimes aged in the
refrigerator for about 1~2 days to intensify the flavors. Amberjack
tastes refreshing when consumed with salt and citrus.
