Filet Amberjack and trim off as much of the bloodline and red meat as possible.
Rub the filets with Salt, Pepper and Brown Sugar to your preference
Chop Bell Peppers, dice Red Onions and Cilantro
After Filets have cooled from cooking, Crumble the filets by hand to remove and bones you may have missed.
Mix the ingredients together and enjoy the tasty treat.

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Chris Grauer- "To protect, promote, and grow the sport of spearfishing" www.spearfishingplanet.com

The final product served on a Wheat Thin and a dab of Tabasco Sauce

Another way to enjoy is to make a sandwich topped with melted sharp cheddar cheese.

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Chris Grauer- "To protect, promote, and grow the sport of spearfishing" www.spearfishingplanet.com

okay now I am hungry Chris !!!!!!!!!!!!!!!!!!!!!! What makes brown sugar stick to fish(mositure) and what temps do u=you bake fish how long ? I want to try this next week going out tommorrow shoot me a AJ

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http://aristakatcharters.yolasite.com/
Learn to hunt megs http://www.youtube.com/watch?v=HfbZU7JCEPw

Used a smoker, tried to keep the temp "around" 200 for about 2 hours.
I patted the filets with salt/pepper/brown sugar and added more brown sugar on top of the filets after i put them on the rack of the smoker. I also put a can of water inside the smoker to help keep the fish moist.

I didn't use enough mayo initially and after a day in the fridge the I had to add more.

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Chris Grauer- "To protect, promote, and grow the sport of spearfishing" www.spearfishingplanet.com

Looks good. We always use club crackers for fish dip.

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just waiting

looks good, I would love a smoked AJ dip melt instead of a tuna melt

had some of Tortuga's smoked AJ dip a couple weeks ago...it was real good too

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http://vimeo.com/somdspearo/videos

Oh yea that stuff is good, just had some when I was down in the Caribbean's!

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www.franzsprivatescubalessons.com
http://www.zeagleexpress.com[/URL]

FYI....frozen, less than fresh AJ fillets, are really good in spaghetti sauce, over pasta. That's what I typically do with mine.
Throw the uncooked fillets in the the sauce, heat up, break apart, add some extra Parmesan, Italian seasoning, a little sugar, break it up really well, and serve over pasta with some garlic bread. I've been eating it all week and it is stiiiiilll tasty. Just sayin....

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In the beginning of a change the patriot is a scarce man, and brave, and hated and scorned. When his cause succeeds, the timid join him, for then it costs nothing to be a patriot. ~Mark Twain

okay finally after a few years in shed broke out electric smoker to use on Aj we shot this week... used mayo,sourcream,cracker black pepper,hot sauce,old bay and fish put in food processors came out okay didn't have smokey flavor I expected chips I soaked for 20 mintues didnt see the smoke as much as I thought anyone got suggestions ? aj came off skin nice but didnt have that dark smoked look left in smoker for 5hrs due to heat not seeming steady and lack of smoke was it my 3 years old chips am I doing something wrong ?

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http://aristakatcharters.yolasite.com/
Learn to hunt megs http://www.youtube.com/watch?v=HfbZU7JCEPw

Great post! Loved the step by step and all the pictures!

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"Fish, I love you and respect you very much. But I will kill you dead before this day ends." ~ The Old Man and the Sea

I marinate mine in worstershire sauce for 2 hrs or longer to get the brown sugar to stick. Then 200 deg for 1.5 to 2 hrs.

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Florida Freeshafter

add some liquid smoke

I did thanks better with lemon

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http://aristakatcharters.yolasite.com/
Learn to hunt megs http://www.youtube.com/watch?v=HfbZU7JCEPw

I soaked my chips for a day and I baby sat the process all the way through, stoking the fire as necessary and adding chips to ensure that there was always a good amount smoke being pushed through. Only took a couple hours, and when it was done, and smoker put away; my back yard smelled like a smoke house for a week.

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Chris Grauer- "To protect, promote, and grow the sport of spearfishing" www.spearfishingplanet.com

Don't you just love that smell

Great thread Chris! Love makin spread and your recipe looks awesome! Going to try to make some soon with some of the Rooster i brought home from Panama! Fingers crossed!

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Brandon Hendrickson
Brandon@KCArborist.com

Great thread Chris! Love makin spread and your recipe looks awesome! Going to try to make some soon with some of the Rooster i brought home from Panama! Fingers crossed!

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Brandon Hendrickson
Brandon@KCArborist.com

Sitting here eating sardines and saltines reading the recipe. Wow my mouth is watering, and dines never tasted so good. Can't wait o tangle with an AJ and try the recipe!

Can you freeze fish spread? If so, what's the best way. I have more than I can eat at the moment and already have containers set aside to give to friends and family. I would like to keep some for future enjoyment. Thanks.

Mayo heavy dishes don't freeze well in my exp. it keeps for a good while in the fridge, but I wouldn't expect greatness from the frozen portion.

It usually goes too fast to freeze

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