Amberjack are becoming increasingly popular for their firm, meaty white flesh and delicate, mild flavour. Some species of amberjack can grow to extremely large sizes, but fortunately most specialist fishmongers will sell the fish in large fillet steaks – far more manageable for domestic fridges!

As this collection of amberjack recipes demonstrates, the fish has captured the hearts, minds and stomachs of some of Italy's best chefs. Roberto Petza first fries then roasts chunky fillets of amberjack, serving the fish with a delicate vegetable and tomato water sauce in his elegant roasted amberjack recipe. Many chefs also choose to serve the fish raw: Giuseppe di Iorio combines amberjack, prawn and salmon in his mixed sashimi recipe, while Mauro Uliassi's puttanesca sauce recipe forms the base for delicately dressed amberjack and prawn.