Collar and cheeks are my favorite parts! 😋😋😋 I was raised in a fishing village (Morro Bay, CA) by a Greek and Cherokee family. We used EVERY part of the fish.
AJ is one of my favorites too! One thing I have to add to this. Up here in North Carolina most of our Amberjack are infected with a worm like parasite, seems to start in the tail and spread forward as the fish gets larger. That is why most people up here consider them trash, I just cut the wormy part out and go to town.
@@noturfather1106 yea its about the same, 28" minimum length here for keepers. Even the small ones can be eat up with worms but it's definitely worse the bigger they get.
I've not experienced amber belly roasted or seared but wintertime Swordfish belly is like a very good quality pork chop. Love it and back in the day we could get it for $3/# in south Louisiana. Used for an amuse and with a vinaigrette it kills! Amberjack belly and trim can also be brined and smoked for a spread that is awesome. I grew up on Frenchy's on Clearwater Beach and they still have the best fish spread made from Amber that I miss so much!
Yall killed it! AJ Is not only super fun to catch because of their crazy power they are great to eat. It's sad that people just absolutely consider them trash fish and won't even consider eating them. The worms are always in the tail as Reed said, very rarely have I seen them up the fish. Just an overall fantastic eating fish that is super easy to catch and very plentiful. Not to mention when doing vertical jigging the strikes are breathe taking violent and just stupid amounts of power in those fish. Even a 40# AJ is a freaking powerhouse.
Reed, I'm so glad to see Omar again! I really like that he shares his cooking techniques with the viewers. To my untrained and ordinary eyes, those Amberjack lions look like swordfish. Man! That looked so good, I wish I could taste it.👍
Thank you for the request! I’ll definitely do a Red Fish at some point but there’s no commercial fishing for them where I live. I’ll have to go north to find them and when I do I won’t be able to film it in my market.
I was wondering how a fish that tastes like shellfish due to its diet of shellfish could be considered trash fish then I read a comment that in North Carolina they have parasite worms, so how do yours not have parasites ? Are there better / worse places to catch these > If they do have parasites is it garbage to be discarded ?
I don’t know a single Floridian that throws back Amber Jack…Great fish to eat just cut around the worms that are mainly around the tait area of the fish…Great video
We catch a lot of these here at home (Hawaii), but they're just loaded with worms. Even the small ones. By the time we're done cleaning them, a good 50-75% of the meat gets dumped because of the parasites. We stopped keeping them because of that.
Yep. But we always stayed away from Kahala for the high rate of ciguatera poisoning. It just has that reputation in Hawaii. We were more into papio, Omilu, and Ulua. (Same fish at different sizes)
yah they usually have trypanorhynch plerocerci(spaghetti worms) and they are harmless to humans when eaten, however its better to either freeze the fish at -4°F (-20°C) or below for 24 hours or fully cook it.
What a BS!! Only spoiled peoples can say about fish " trash fish" there is no such thing as "trash fish", there is only lousy cooks!! We can use every fish to make wonderful dishes!
Which piece would you go for first!?
Collar and cheeks are my favorite parts! 😋😋😋
I was raised in a fishing village
(Morro Bay, CA) by a Greek and Cherokee family. We used EVERY part of the fish.
The bellies are the best for smoking. That extra fat really absorbs the smokie flavor. 👍👍
Cheeks
anything but the tail
All look delish, but We don't eat pork, so could try with Olive oil instead!!👌
AJ is one of my favorites too! One thing I have to add to this. Up here in North Carolina most of our Amberjack are infected with a worm like parasite, seems to start in the tail and spread forward as the fish gets larger. That is why most people up here consider them trash, I just cut the wormy part out and go to town.
Exactly brotha! Cut them out and go to town is perfectly stated 🤙
Keeping smaller ones goves you cleaner meat if its like lingcod. They get the same worms at the tail once theyre much bigger than 25 inches
@@noturfather1106 yea its about the same, 28" minimum length here for keepers. Even the small ones can be eat up with worms but it's definitely worse the bigger they get.
Thanks, I was wondering how a fish that tasted like shellfish could be considered trash. So, how did they find "clean" ones ?
My man is over here batting 1000 with the sear. Got every single one right. Awesome video
“It doesn’t smell like your ex’s house” is wild bro 😂
😅
@@reedthefishmonger Hah!
Haha ya so quick and subtle😂
💀😂
Looks delicious! I love Meyer lemon with mine.
Lemon and sautéed fish is a dynamic duo 🤙
I've not experienced amber belly roasted or seared but wintertime Swordfish belly is like a very good quality pork chop. Love it and back in the day we could get it for $3/# in south Louisiana. Used for an amuse and with a vinaigrette it kills!
Amberjack belly and trim can also be brined and smoked for a spread that is awesome. I grew up on Frenchy's on Clearwater Beach and they still have the best fish spread made from Amber that I miss so much!
Im having a hard time believing this only has 6k views.. it should be well over a million
Thank you so much!! I’m trying to figure out why it’s not doing well also 😂
Sprinkle in some buxom beauties. Boobs=views.
Yall killed it! AJ Is not only super fun to catch because of their crazy power they are great to eat. It's sad that people just absolutely consider them trash fish and won't even consider eating them. The worms are always in the tail as Reed said, very rarely have I seen them up the fish. Just an overall fantastic eating fish that is super easy to catch and very plentiful. Not to mention when doing vertical jigging the strikes are breathe taking violent and just stupid amounts of power in those fish. Even a 40# AJ is a freaking powerhouse.
Reed, I'm so glad to see Omar again! I really like that he shares his cooking techniques with the viewers. To my untrained and ordinary eyes, those Amberjack lions look like swordfish. Man! That looked so good, I wish I could taste it.👍
Great video of cooking all the different parts of the fish. I really need to get my cast iron pan out more often.
Thank you! Cast iron or steel is where it’s at 🤙
Love your videos! Thanks for your work! Please consider doing a video on Redfish/Puppy Drum. I have a hard time filleting with no bones!
Thank you for the request! I’ll definitely do a Red Fish at some point but there’s no commercial fishing for them where I live. I’ll have to go north to find them and when I do I won’t be able to film it in my market.
Love your videos and your store in Delray. Would definitely eat amberjack. But how about jack crevalle? So abundant and seems never eaten.
Looks delicious, and Chef Omar loves what he's doing!
Thank you so much! Chef Omar is the man!!
OKAY! This looked fun! But do you HAVE TO SHOW OFF so hard? 😂😂😂😂😂
Amberjack is a very expensive fish in europe! Quite a bit more than tuna or swordfish! Dont sleep on AJ
Love the content.Quick question, in your opinion what is the best electric knife sharpener that you would use and recommend?
Love the cast iron approach.
I was wondering how a fish that tastes like shellfish due to its diet of shellfish could be considered trash fish then I read a comment that in North Carolina they have parasite worms, so how do yours not have parasites ? Are there better / worse places to catch these > If they do have parasites is it garbage to be discarded ?
Really enjoyed the chemistry and fun
Did someone say something about CHEEKS?
- The Diddler
My mouth was watering!
I have only had this as sushi and not cooked and now I need to cook this! But where do you get it? In Maryland?
Mouth watering 🤤. Beautiful
No trash fish just trash chefs. Landshark!🤙🤙
Yes it is a good eating fish. Another under rated fish are great barracuda small 10 to 15 lbs are good eating.
I don’t know a single Floridian that throws back Amber Jack…Great fish to eat just cut around the worms that are mainly around the tait area of the fish…Great video
How is it after its frozen/vacuum sealed?
We love AJs in Texas! 🤠
We catch a lot of these here at home (Hawaii), but they're just loaded with worms. Even the small ones. By the time we're done cleaning them, a good 50-75% of the meat gets dumped because of the parasites. We stopped keeping them because of that.
Top shelf brother
AJ is delicious and so underrated.
I completely agree brotha! 🤙
We call them Kahala here. A highly prized fish
Yep. But we always stayed away from Kahala for the high rate of ciguatera poisoning. It just has that reputation in Hawaii. We were more into papio, Omilu, and Ulua. (Same fish at different sizes)
I've learned something new about frying fish 😎
Have caught and eaten many amberjack, they are delicious. Also learn how to cook properly and you will really enjoy them.
This Dude is the Fish God!
Butter and pork fat.. yes.. now I need to go fishing!
"It doesn't smell like your ex's house"😂
Wonder how wagu fat would work?
Let’s hear it for collars!
By pork fat do you mean lard?
That’s exactly what it is
lemon, olive & green wine Santé
Actual myth buster- searing has nothing to do with “locking or sealing in” juices
Can you eat AJ raw? How about the worms they get? Can those be harmful to us?
yah they usually have trypanorhynch plerocerci(spaghetti worms) and they are harmless to humans when eaten, however its better to either freeze the fish at -4°F (-20°C) or below for 24 hours or fully cook it.
Pork fat, better known as lard. Dirt cooked in lard is good. Food cooked in lard is awesome.
👍
🙏
Something I never see people do as I was taught by my elders, try poaching fish in milk.
Flour the fish first try sesame oil it’s ok put the lid on the frypan let the heat get trapped
Thank you for sharing your thoughts brotha! We were doing a purest taste test to review all the cuts 🤙
Dude be talking with his hands ✋🏼
Somebody must be extremely wealthy to live in that house.
looks like the cheeks need a bread or salad or something if it's that buttery
You are saying "pork Fat" and not "Bacon Drippings" on purpose, right?
What a BS!! Only spoiled peoples can say about fish
" trash fish" there is no such thing as "trash fish", there is only lousy cooks!! We can use every fish to make wonderful dishes!
Nice carnivore cooking!
Not liking all the touching of things , stove buttons ,and then fish ,with bare fingers
The first piece I would go for would be his girlfriend while he's cooking the fish
Lose the music while you're talking please.
super robota , chętnie bym taką rybkę spróbował