This is a way to practice breaking down a fish into 5 pieces (as opposed to the usual 3 pieces). Plus, even at the "inada" stage an amberjack is quite big! Let's give it a good try! That's the goal of this recipe...I think the only advice I can give is... practice and get used to doing this!How well can you remove the scales and skins cleanly in one go? I think it just depends on how sharp your knife is, and how often you've done it and are used to doing it.If your fish is not that big, the normal 3-piece filleting method (remove both sides of the fish, with the back bone in the middle) is fine. Recipe by Tatakaukokkusan

I was getting tired of amberjack teriyaki, so I tried a pan fried version with a simple salt flavor.Make sure to season the fish generously with salt and pepper, or it won't taste right. For 2 servings. Recipe by kcochibi

I wanted to come up with a new way of preparing amberjack.If you use extra virgin olive oil, the taste is even better!If it's difficult to cook it all the way through, cover with a lid during Step 3 to steam for a bit and it will become soft and juicy! Recipe by Stylish Mama

My favorite way to eat Japanese Amberjack, when I got fresh ones. Using only salt brings out the flavor of Amberjack better.

I came up with this recipe thinking I could eliminate the fishy smell by adding shiso and butter.Fish cooks fast. Be careful not to overcook it. Recipe by Raby

My husband received some of this fish as a gift. I had never even heard of it before so I tried making it into teriyaki, and it was really delicious.This fish isn't fishy, so it's easy to eat. Recipe by kojyu

This is a fishermen's recipe, modified by my mother. She used to make this since I was little, and always made it like this whenever she had fresh fish. It's now my family's simmered miso dish that's popular with my kids, thanks to the richness resulting from the miso (rather than the soy sauce).Please pick out a fresh amberjack with a pink flesh. For a big slab, I recommend simmering it down for a more concentrated flavor. When this is simmered with sake and miso, it absorbs the fishy smell and becomes fluffy. Mackerel will also work with this. Recipe by Mimato

I made this on a day when amberjack was cheap.Parboil the daikon in rice water, or if you don't have any, put some rice into the pot with your water and parboil. The daikon will soften.With the amberjack, you can mitigate any unwanted odors by briskly boiling it. This will also help prevent it from breaking apart. Recipe by Natsu_u

By sprinkling the amberjack with salt, pouring boiling water over it, and rinsing it in cold water, you can get rid of its fishy smell. If you are using the bones and head, wash it particularly well. User "Mhmozart" commented that a restaurant trick is to cut up the bones and fish head, and soak in cold running water with a trickle coming out of the tap for about 2 hours before simmering it. This soaking gets rid of the fishiness, and the head and bones taste good even when cold. For 2 servings. Recipe by ochikeron.

You can add teriyaki sauce to anything!Dusting the fish with flour before grilling will eliminate the fishy smell, and the sauce will cling. Recipe by kojyu

Supermarkets usually sell cuts of fish already filleted and packaged, but I uploaded this recipe in case you want to learn how to do it.It's easier than you think!!Step 1: [Remove the scutes] Having the head on the right allows you to hold the tail with your left hand so it's easy to cut into the fish with firm pressure. The knife may slip, so be careful! Adjust the grilling time according to your grill. Recipe by Anchamin

I made "Thick and Fluffy! Teriyaki with Amberjack" using flounder instead.Flounder hasn't got that fishy smell, so you don't have to worry about preparation steps. Recipe by meg526