How to clean the greater amberjack

Name: How to clean the greater amberjack
Prep time: 10 min
Total time: 10 min
Yield: 0
Ingredients: Amberjack fish 1

it de es fr br

Gluten Free
Lactose Free

Difficulty: Average
Prep time: 10 min
Makes: pieces

PRESENTATION

If you're curious about how to clean amberjack, you're in the right place. This guide straight from Italian kitchens—seriously good—is just what you need. Ricciola, or greater amberjack, is a real treasure in Italy, especially along the coast. It's featured in a variety of delicious regional dishes. You know, from crispy grilled steaks in Sicily to refined raw dishes up north, ricciola is loved for its firm flesh and delicate taste.

Although cleaning this fish might seem complex at first, truthfully, it's pretty simple with some practice. By following the step-by-step amberjack cleaning techniques from local experts, you’ll find it’s not as daunting as it seems. Here's the deal: keeping everything neat ensures none of that moist and tender meat goes to waste. By sticking to the basic amberjack fish cleaning steps, you’ll soon be filleting amberjack like a pro, just like they do in Italian homes.

In Italy, cleaning ricciola is kind of a ritual, especially when aiming for the best slices for crudo or traditional stews. The process often starts with a few smart tips—like removing the gills and fins immediately—to maintain the sweet flavor and freshness. Handling a whole fish requires precise cuts and an awareness of where the bones are. Pretty much, it needs a relaxed approach to preserve those golden fillets. This guide not only shows you how to clean amberjack step by step but also how filleting amberjack opens up a world of tasty recipes—think fresh amberjack tartare or a simple pan-seared fillet with lemon and olive oil.

Even if you’re new to amberjack fillet preparation, the advice here makes it really achievable for anyone eager to bring a touch of the Italian coast to their table. With practice and clear instructions, cleaning amberjack becomes something you might even look forward to. And the fillets? So so tender. By embracing these tips, you'll not only master the art of preparing ricciola but also really enhance your culinary skills with the flavors of Italy.

How to prepare How to clean the greater amberjack

To clean and fillet the greater amberjack, you will need: a pair of kitchen scissors, a sharp knife, and a "scaler," very useful for removing the fish scales. If you don't have one, you can make do with a simple kitchen knife. Place the greater amberjack on the cutting board and begin to gut it. Using the scissors, make a cut along the belly and go up to just below the head 1, remove the viscera 2, and rinse the inside under running water to remove all impurities. With the scissors, cut off the side fins 3.

Also remove the fins located on the back and belly 4. Carefully scale with the appropriate tool 5, or with the back of a knife. Once washed, both inside and outside, the greater amberjack is ready to be seasoned and cooked. If you need the fillets, make a diagonal cut, just after the gills, starting from the back and connecting with the cut previously made on the belly 6.

Cut along the tail and dorsal side of the fish following the backbone 7, once you have obtained the first fillet 8, proceed in the same way for the second 9.

Remove the lowest part of the belly 10, use pliers to remove any bones 11, being careful not to tear the flesh. Hold the fillet by the tail, make a small incision, and slide the knife to remove the skin 12. The greater amberjack fillets are ready to be cooked.

Storage

You can store the greater amberjack fillets in the refrigerator, in a closed container, for one day.

Alternatively, if you have used fresh fish, you can freeze the fillets.