The amberjack is characterized by its delicate taste, which sets it apart from the other fish that belong to the same category, namely the bluefish. The compact and tasty meat, rosy in colour and with a flavour similar to that of tuna, makes it excellent to eat both raw and cooked. The important thing is not to cook it too much, to avoid it becoming tough. Although it is a very good fish with excellent nutritional properties, it is not very common.
The amberjack is a migrating fish that prefers deep waters, but in the spring and summer seasons, it gets closer to the coast. It is mainly fished commercially and is present in the Pacific Ocean, the Mediterranean and the Atlantic.
What makes this fish so valuable? Besides having a pleasant taste and a low calorie count, as already mentioned, the amberjack has the advantage of having remarkable nutritional properties. And these are what make the difference!
The meat is rich in Omega-3, whose importance for cardiovascular health is well known, and in proteins with a high biological value. There is also a high intake of valuable minerals such as phosphorus, which is useful for the absorption of calcium and memory, and A and B vitamins. All these features make it an ideal food for young and old.
The amberjack on the dinner table
To make the most of the nutritional properties of this lean fish with its pleasant taste, it would be best to eat it raw in the form of carpaccio or tartare. At Il Piccolo Mondo restaurant you can enjoy a delicious Carpaccio of amberjack marinated in raspberry vinegar, so you can satisfy your appetite with the confidence that what you are eating is not only good but also healthy! However, the amberjack is also very good cooked, as long as the cooking method is not too aggressive. If cooked in a sensible way, savouring the amberjack will give you the sensation that it will melt in your mouth.
In the cooked version, this fish can be used to prepare delicate first courses, combined with vegetables such as cherry tomatoes and zucchini. There are different ways to prepare tasty main courses. Baked, placing the fish on a bed of cut potatoes under oil and seasoned with Pachino tomatoes, extravirgin olive oil, garlic, salt, parsley, chilli pepper and capers. In a pan with “acqua pazza”: fry the garlic with extravirgin olive oil, add the cherry tomatoes cut into pieces and deglaze with white wine after they have softened, all on a high heat. After a few minutes lower the heat, add salt and amberjack and, after covering it with a lid, continue cooking for 10/15 minutes. The fresh and chopped parsley will be put only when the cooking is finished. It is also excellent in a salt crust or grilled. There are many recipes for preparing amberjack and these are just a few examples. There is something for everyone!
Il Piccolo Mondo restaurant gives you the chance to taste this delicious fish both raw and cooked. The choice is yours! For reservations please contact us at 06 42016034.
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