Amberjack fish

The amberjack is a dish that is finding more and more space on the stalls of fish markets and on restaurant menus. If once it was considered a poor fish due to the abundance of specimens that crowded our seas, today the amberjack is a prized fish, requested by consumers and chefs. Its flavour, versatility of use in various gastronomic preparations and high availability make it one of the leading products in the fish sector.

INGREDIENTS

Amberjack 600 g

Salt up to 150 g

Brown sugar 150 g

Dill 1 tuft

PREPARATION

To prepare amberjack, since this will not undergo any cooking, it is very important to make sure that it has been blast chilled at the time of purchase (it is recommended to freeze the fillet for at least 96 hours at -18 degrees, already peeled and then thaw it for preparation). Remove the skin from the fillet using a very sharp knife and running it between the meat and the skin starting from the tail side 'til the end. Once the skin has been removed. Place the fillet in a baking dish and sprinkle the entire surface with salt first, then with brown sugar and finally with finely chopped dill. Make sure that the dry marinade coats the entire fillet, then cover with plastic wrap and leave to marinate in the refrigerator for 12 hours. After this time, the amberjack will have absorbed both the salt and the sugar and released all its liquids. At this point, wash the fillet under running water and dry it with a sheet of kitchen paper. Place the fillet on a cutting board and slice it finely like sashimi. The amberjack is ready!

PRESERVATION

Once marinated, amberjack gravlax can be stored for up to 3-4 days in the refrigerator.

ADVICE

Enjoy the amberjack on a crouton sprinkled with butter!