$$ · filleting, skinning, and trimming whole fish
Fillet a whole fish without wasting half of it
Following the bones and contours of whole fish with a narrow, flexible blade.
Victorinox Fibrox 8-Inch Flexible Fillet Knife
Ricciola in English is Greater amberjack. It belongs to the Carangidae family; the names below show how the same fish is sold across international markets.
Also called
🇺🇸🇬🇧Greater amberjack🇫🇷Sériole couronnée🇪🇸Pez limón🇵🇹Charuteiro🇩🇪Bernsteinmakrele
Ricciola is the greater amberjack — a fast, powerful Carangidae of the Mediterranean and warm Atlantic, and one of the few large fish that is genuinely excellent both raw and cooked. Italian kitchens treat it as a premium fish for carpaccio and crudo; Spanish ones, where it is pez limón, grill it in thick steaks or cure it. The flesh is pale, dense and clean-tasting with a high fat content along the belly, which is why the closely related Japanese species is the hamachi of sushi counters. Size matters more than with most fish: small specimens are mild and forgiving, while very large ones can carry parasites and are usually frozen before serving raw. It is farmed increasingly in Spain and Italy. Distinguish it from the various fish called jurel, which are its much smaller relatives in the same family.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Greater amberjack | The closely related Japanese species is the hamachi of sushi counters |
| 🇬🇧United Kingdom | Greater amberjack | |
| 🇫🇷France | Sériole couronnée | |
| 🇪🇸Spain | Pez limón | Also serviola; farmed along the Spanish Mediterranean coast |
| 🇵🇹Portugal | Charuteiro | |
| 🇮🇹Italy | Ricciolaprimary | A premium crudo and carpaccio fish in Italy |
| 🇩🇪Germany | Bernsteinmakrele |
Culinary substitutes
Often confused with
Handling fish at home
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