that is some recipe...actually i like my clay with red not whitewhen i worked in a rest. i used to watch the chefs pull the "worms" out of the fish but it did not bother me, i love to eat the fish
quote=John;140352]Found this on the Internet. I'm surprised no one here has yet mentioned the parasite issue...when cooking they sometimes crawl out.
RECIPE FOR COOKING AMBERJACK
The Atlantic and Gulf Amberjack is a sought after game fish because of its abilty to smoke a drag on a good reel and tear a drag out of a cheap one. This fish has junked as many reels, broke as many lines and pissed off as many anglers as any fish in the ocean. I don't have a good picture to post but trust me, they are a pretty fish. Problem is that they are not the best eating fish and some people just won't eat them at all. They are bloody as hell and have to be bled before putting them on ice if you plan to eat them. They also probably will contain some parasites, especially around the tail section. But they can be cooked. And this is how:
Cut the head off and gut the fish but leave the skin and scales. Salt and pepper the body cavity and I like to add a little bit of garlic powder. Sometimes I may stuff a few green peppers and maybe a few olives in the body cavity. Roll the fish into a ball of wet clay. Red Georgia clay works well but I can't find it in Florida except already dried out on a summer tourists vehicle. But the grey colored stuff we have here works well also. Be sure that the clay is at least an inch thick but no more than an inch and a half thick all around the fish.
After you have the fish prepared put it on a baking pan and bake it at 350 degrees for two hours. (When I first was taught to cook like this we placed the fish in a campfire and went off and left it for a while) When you take the fish out you have to let the clay cool for another hour or so. Break the clay open with a hammer. If you tap all the way around it usually it will open up into two pieces. Then using a spoon, scoop the fish out of each piece of the clay, discard it, and serve the clay with a white wine.[/quote]