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Joined: Nov 2011
Posts: 13,778 Likes: 258
Booner
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Booner
Joined: Nov 2011
Posts: 13,778 Likes: 258 |
Cooking will kill any worms in the flesh of the fish. Do not over cook it, but don't undercook it either. I do not like the dark line in Amberjack because it tastes so fishy. It's like that in any large saltwater fish, aj's, cobia, snapper, grouper, big redfish, mackerel. Always cut the bloodline out before cooking. As far as the worms go, if you look hard enough, most all saltwater fish have them. You'll find them in tidal bass, specks, small reds, etc. especially in the warm water months. Just a naturally occurring thing. AJ's do get them bad. Just remove what is obvious when you fillet it and cook it up.
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