Amberjack fillet

Carefully removing the dark red meat before it۷ֱ cooked or frozen will make this amberjack fillet much more palatable.

By Chef Tim Spain

After you catch a fish, get the hook out of it and decide to keep it, what do you do with it then? The answer matters, because that۷ֱ a huge determining factor in whether you end up with a top-quality seafood dinner or mushy fish that tastes — well, not right.


Chef Tim Spain is a Florida native and has years of experience cooking professionally, both in restaurants and in private settings. He offers private catering and personal culinary classes. For more info, email tim.spain1973@gmail.com or call 406-580-1994.

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