Fish
Fillet
Amberjack fillet is a boneless side lifted from the frame, pin bones removed or marked. Flesh is firm, pale to pinkish, rich but clean when very fresh. Closely related yellowtail (hamachi/buri) traditions apply to sushi-grade fish. Pan-sear, grill, bake, or steam depending on thickness; Japanese grilled and sashimi cookery, plus warm-water sport-fish grills. Keep iced and use soon after thawing. Moderate oil, more than lean white fish, less than bluefin belly guides whether you cook hot-and-fast or with more basting.
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Characteristics
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 4.68 g
- Saturated Fat 0.98 g
- Trans Fat 0 g
- Monounsaturated Fat 2.1 g
- Polyunsaturated Fat 1.94 g
- Cholesterol 53.8 mg
- Sodium 83.1 mg
- Salt 0.19 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.2 g
- Water 75.1 g
- Energy 123 kcal
- Water 75.1 g
- Protein 21.2 g
- Fat 4.68 g
- Saturated Fat 0.98 g
- Monounsaturated Fat 2.1 g
- Polyunsaturated Fat 1.94 g
- Omega-3 0.78 g
- Vitamins 42.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 4.33 mg
- Vitamin B5 — Pantothenic Acid 0.75 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 3.2 µg
- Vitamin B9 — Folate 12.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.5 µg
- Vitamin E 0.61 mg
- Vitamin K 0.5 µg
- Minerals 395 mg
- Major Minerals 393 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.19 g
- Cholesterol 53.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 4.33 · vitamin-b5-pantothenic-acid: 0.75 · vitamin-b6: 0.42 · vitamin-b7-biotin: 3.2 · vitamin-b9-folate: 12.5 · vitamin-d: 1.5 · vitamin-e: 0.61 · vitamin-k: 0.5 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
Amberjack fillets entered urban fish markets as portion-friendly alternatives to whole fish.
Restaurant lines standardised amberjack fillets for consistent cook times.
Frozen-at-sea and aquaculture fillets widened amberjack availability inland.