While snorkeling near the reef, we spotted several amberjacks chasing small baitfish.

We grilled an amberjack for dinner and savored its rich, oily flavor.

Japanese amberjacks are prized for their rich, oily flesh and are a staple in Japanese cuisine.

Local chefs prefer using yellowtail amberjacks for their sashimi platters because of the fish's firm texture and rich flavor.

The chef prepared a sashimi platter featuring Japanese amberjack that melted in our mouths.

The chef recommended the yellowtail amberjack for tonight's sashimi special.