For amberjack known to be large or suspect in quality, what preparation methods are recommended to manage taste notes?
Answer
Slower bake or a hearty stew to mask taste notes.
When dealing with amberjack that are known to be large or whose overall quality is suspect—implying potential mushiness or stronger flavors—preparation methods should aim to mitigate these negative attributes. Techniques that involve deeper penetration of moisture or stronger seasoning are preferred. Specifically, a slower baking process or incorporating the fish into a hearty stew can effectively mask less desirable taste notes that might be present in older or larger specimens. This contrasts sharply with recommendations for smaller, high-quality fish, which benefit from methods like searing or grilling.
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