From Ocean to Table: A Yellowtail Amberjack Adventure
There’s nothing quite like the transition from the open sea to the dinner table. In my latest episode of Fishing Life Awaji, I took a trip from Kobe to Awaji Island to chase after some big yellowtail amberjack. After a quick stop for some Jack mackerel bait, the water conditions were perfect for heading far offshore to one of the area’s prime spots.
The result? A successful haul of beautiful, good-sized amberjack.
The Secret is in the Prep
If you want the best possible flavor, you can’t rush the process. After catching the fish, I carefully dispatched them and headed home to clean and rest them in the fridge over the weekend.
- Scaling and Cleaning: I scaled the fish and removed the head, fins, and kidney.
- The “Rest” Period: I wrapped the fish in kitchen paper, green paper, and plastic wrap. Resting the fish for two days helps it reach peak condition for sushi.
- Precision Filleting: When it’s time to break them down, I use a glove to prevent slipping. The meat is fragile, so you have to cut the skin first and go deeper little by little.
One Fish, Three Delicious Ways
With our aged amberjack ready, I decided to prepare a trio of dishes to showcase the different cuts of the fish.
1. Fresh Carpaccio
Using the tail side, I sliced the fish very thin. I paired it with Awaji onion—which is incredibly sweet—but remember to soak the slices in water first to remove any bitterness or spice.
- The Dressing: A drizzle of olive oil, a pinch of salt, and my favorite finish: Ponzu (citrusy soy sauce).
2. Garlic-Sesame Sashimi
For this bowl, I used the akami (lean) part from the belly side.
- The Flavors: I combined it with fresh Japanese herbs, a tiny bit of grated fresh garlic, sesame oil, and a dash of chicken soup powder for extra depth.
3. The Ultimate Nigiri
The star of the show used the otoro (fatty) and chutoro (medium-fatty) parts.
- Pro Tip: Making nigiri is tricky because the rice sticks to your hands. Always keep your hands moisturized with vinegar water while forming the rice balls.
- The “Aburi” Twist: I made a few pieces of mayo aburi by topping them with mayonnaise and searing them with a torch. It might not be traditional, but it’s a family favorite—especially for the kids.
Final Thoughts
After all that work, there is nothing better than enjoying a fresh, home-caught meal with the family. Whether you like your fish raw, grilled (don’t forget to save the collars and ribs!), or torched with mayo, the yellowtail amberjack is a versatile prize.