Amberjack
Seriola dumerili
Gulf of Mexico and Atlantic offshore reefs and platforms. A large, aggressive pelagic-reef species.
Contaminant load: Moderate load
Flavor Profile
Rich, meaty, full-flavored. A highly regarded eating fish among offshore anglers.
Texture & Preparation
Dense, moist, sashimi-quality when fresh. Exceptional raw preparation fish.
Cooking Methods
💡 Chef's Insight
Amberjack is one of the great sashimi fish of the Gulf and Atlantic — the Japanese name is hamachi, and at its freshest it rivals any fish served raw. For sashimi, slice super-fresh fillets thinly across the grain and serve with ponzu, freshly grated daikon, and yuzu kosho. For ceviche: dice into half-inch cubes, toss generously with fresh lime juice, let cure for fifteen minutes, then drain and toss with diced red onion, jalapeño, cucumber, cilantro, and a drizzle of good olive oil. For grilling, amberjack steaks hold their structure at high heat beautifully — grill over charcoal with a light citrus-herb marinade and let the char do the flavor work. A miso-ginger glaze brushed on in the final minutes of grilling is particularly exceptional with this fish.
Safety Context
Moderate mercury concern; larger specimens warrant more caution. Separately, amberjack from tropical reef environments carries a ciguatera risk — the toxin is not destroyed by cooking or freezing and can cause serious illness. Risk is lower but not zero in Gulf of Mexico and Atlantic populations.
Primary Contaminants
Mercury at moderate levels — a larger, predatory reef fish. Ciguatoxin risk in tropical populations.
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This profile describes the species. Recommended consumption frequency depends on where the fish came from — the Water to Table Advisor™ locates the official advisory for your water and household.