Pescados y Mariscos

Fillet of amberjack

Fillet of amberjack
Popularity 3 recipes

Used in multiple popular recipes

Ingredient Information

Name

Fillet of amberjack

Category

Pescados y Mariscos

Popularity

3 recipes

Status

Inactive

Description

Amberjack fish fillets are clean and deboned portions of the fish commonly known as amberjack, a saltwater fish highly prized in gastronomy for its white, firm meat with a mild and delicate flavor. This fish belongs to the Carangidae family and is widely valued in cooking for its versatility and ideal texture for baked, grilled, ceviche, or stew preparations.

Origin: Amberjack is common in the warm and temperate waters of the Atlantic Ocean, the Mediterranean Sea, and the Caribbean Sea. In Latin America, it is frequently found off the coasts of Mexico, Venezuela, Colombia, Peru, and Chile.

Properties: This fish is an excellent source of high-quality protein, low in saturated fat, and rich in Omega-3 fatty acids, which contribute to cardiovascular health. Furthermore, it provides B-complex vitamins and minerals such as phosphorus and selenium, which strengthen the immune system and aid in the formation of bones and tissues.

Synonyms in Spanish-speaking Latin America: depending on the region, amberjack may also be known as jurel amarillo, chicharro, or yellowtail (in regions with Anglo-Saxon influence). It is important to note that in certain countries these names may refer to related species within the same family, but with similar characteristics for culinary use.

Nutritional Properties

0g
fiber
0.3g
omega 3
400mg
potassium
40µg
selenium
220mg
phosphorus
30mg
magnesium
90
calories
18g
proteins
2.5µg
vitamin d
3.2µg
vitamin b12
2g
total fats
0.5g
saturated fats
0g
carbohydrates

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