What preparation advice is given regarding the white meat versus the dark meat of amberjack?

The dark meat near the bloodline should be trimmed away

Achieving the best culinary outcome from amberjack often involves careful butchering based on the muscle color and associated flavor intensity. It is suggested that while the white meat of the fish is acceptable for consumption, the darker muscle tissue located adjacent to the bloodline should be cut out and discarded. This specific dark meat is associated with a much stronger and less appealing taste profile, meaning its removal is crucial for aligning the fish's flavor with the positive descriptions provided by its advocates.