Story & Photography by: Anna McGauley Stockton
The Gulf of America waters provide seafood eaters with a bounty of gifts. From shrimp that make their home on the seafloor to the shallow water habitat of the black drum and the deep depths where red snapper thrives, the Gulf is teeming with seafood ready to end up on the menu. The Greater Amberjack is no different; this fish fights like Roy Jones, Jr., but the prize is a versatile meat, perfect for healthy eating.
Named after the amber stripe that goes from head to dorsal fin, this fish has a silvery white body with an olive brown colored back. With an elongated body, and while most amberjack that are caught weigh in at around 40 pounds, they are known to be up to 6-feet-long and weigh up to a whopping 200 pounds. With a lifespan of 17 years, this leaves plenty of time for amberjack to grow and sharpen up those fighting skills that leave so many anglers exhausted after a catch. Preferring to live their lives in deep water, from about 60 to 240 feet, amberjack opt for temperate rather than tropical waters. They make their home near shipwrecks, reefs, and offshore oil rigs where their diet of other fish, crabs, and squid are plentiful.
Known for its firm, meaty, and tender texture, amberjack meat has a mild to rich sweet flavor. High in omega-3 fatty acids and only 150 calories and 24 grams of protein for a 3.5 ounce serving, the amberjack packs a nutritional punch that rivals its fighting skills. Its high oil content makes it a versatile meat that can be served in multiple ways, from searing to grilling and even raw sashimi. And with excellent nutritional value and versatile ways to enjoy the meat, amberjack continue to prove that the fight is worth the reward.
Baked Amberjack
½ cup white wine (or more to taste)
4 (3-ounce) amberjack fillets, dark brown vein removed
1 tablespoon mayonnaise
2 teaspoons Old Bay
Preheat the oven to 350° F. Pour wine into a glass baking dish. Arrange amberjack fillets on top. Coat with a very thin layer of mayonnaise. Sprinkle seafood seasoning over mayonnaise coating. Bake in the preheated oven until amberjack flakes easily with a fork (20 to 30 minutes).
Amberjack Fish Tacos
1 pound fresh amberjack, cut into medium chunks
1 tablespoon Redfish Magic seasoning
1 tablespoon butter
1 tablespoon olive oil
1 tomato, seeded and chopped
Slivered red onion (to taste)
¼ small head green cabbage, finely shredded with a little lime juice
6 flour tortillas
Lime wedges
Crumbled cheese (like queso fresco)
Avocado, chopped (optional)
Cilantro (optional)
Jalapeno, sliced (optional)
For the sauce:
½ cup mayonnaise
½ cup sour cream
¼ cup whole milk
1 tablespoon Sriracha sauce
1 garlic clove, minced
½ lime, juiced
Prep all toppings and place into small bowls. Prepare sauce by placing all ingredients into bowl, whisk, and place in refrigerator. Heat cast iron pan on grill or use a nonstick sauté pan on stove. Once hot, add butter and olive oil, toss in the fish. Turn to medium heat. After 1 minute, turn each piece, then allow about 2 more minutes to cook. Put tortillas directly on a grill, on medium heat until puffy. Turn once. When browned, remove from heat and assemble tacos.
