What specific part of the amberjack meat is generally advised to be trimmed away before preparation?
Answer
The dark meat near the bloodline
A specific preparation technique recommended to enhance the eating experience involves selective trimming of certain muscle sections. Anglers who enjoy the white meat of the amberjack often suggest that the dark meat, which is situated close to the bloodline, should be completely removed. This dark meat is associated with having a significantly stronger and generally less desirable flavor compared to the lighter muscle tissue, making its excision a key step for those seeking the mild taste praised by some consumers.
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