An amber jack is the hardest fish I have ever tried to catch in my life. I have asked older men of about 52 years on which fish is toughest, well... Amber Jack is the fish to mess with. It weighs typically 60-120 pounds in about 150-200 feet of water in the Gulf of Mexico and is the hardest fish. Once more, to catch it is like trying to pull a railroad train from beneath the sea. In the 1800s in Mexico were considered men if they went out into the sea in a boat and brought back an amber jack. Another saying is pulling a bull from the sea to only find it being a 60 pound amber jack. I have seen grown men cry to try an pull up this fish, taller than 6ft weighing 250 pounds themselves and to cry to a fish so small. i have tangled with one of these fish, I'm about 5'9 204 pounds in good shape and have caught one. Its as if the fish wants to pull you into the water, it lets you bring in line then as soon as it sees the boat it peels AT LEAST 60-100 feet of line which just wants to make you throw the rod in the water and die of being so tired. I recommend you be in the best of shape if you want to catch this fish GOD HAVE MERCY!!!

Love fish? Youre going to adore the amberjack fish. Love swordfish? You may ditch it after youve tried amberjack. The amberjack is a fish thats found in the Caribbean and the eastern seaboard of both North and South America and thankfully here in the Mediterranean. Us Greeks call this fish magiatiko& as its in season from May until summers end. The amberjack seriola dumerili can grow up to 50 inches in length and can weigh more than 150lbs!

I first tried this fish back in May when I visited Greece courtesy of an invitation to the gourmet Sani Gourmet Festival. I was served pan-seared Magiatiko (amberjack) by chef Theodore Kyriacou then I tasted this fish for a second time at a seafood BBQ catered by the Sani Resort. Pun intended but I was hooked loved this thick fish steak that was not dry, tasted wonderful and is very forgiving on the grill

The amberjack is a beautiful fish with lavender and gold tints and an amber that spans from eye to tail. Its caught by commercial fishermen and yes, its a fighter when it comes to catching it and it can be found over reefs or shipwrecks. Like any other fish, one should choose an amberjack that smells of the sea, has a shiny surface with tight scales, bright (not sunken) eyes and deep red or ink gills.

One should also choose amberjack steaks or fillets that have very little bruising or blood visible in the meat. The meat should be pink in colour and ideally one should ask for steaks/fillets that are about 1 inch thick. The amberjack has a similar mild flavour to swordfish but its not as dry and frankly more forgiving when grilling it

This fish should be grilled, pan-fried or broiled and the seasoning should be very simple so that one may taste this fish. Some olive oil, salt, pepper, lemon zest and slap on the grill. All thats needed to complete this dish is a simple ladolemono (oil/lemon sauce) spiked with the herb of your choice (dried Greek oregano on this occasion) and a wedge of lemon for garnish. The best way to describe the taste of amberjack is that its very much like swordfish but more succulent it doesnt dry out as easily.  Swordfish would be like pork tenderloin and amberjack is like a juicy pork chop in comparison.