What simple processing step is recommended to allow an angler to judge the amberjack species based on a fresh experience?

Prepare a small portion simply, pan-seared with butter and lemon

Since taste reports are highly subjective and varied across the community, the best way for an individual angler to form an accurate opinion on amberjack quality is through direct, controlled experience. The suggested method involves processing the first kept fish with extreme care—specifically bleeding and icing it immediately. Then, only a small, select portion of the best-looking fillets should be prepared very simply, perhaps pan-seared with minimal additions like butter and lemon, to allow for an unbiased assessment of the species' inherent fresh flavor and texture.