Greater Amberjack (Ricciola): Italy’s Underrated Seafood Treasure

What Makes Greater Amberjack Special?

When it comes to seafood in Italy, most people think of sea bass (branzino) or sea bream (orata), both widely available in supermarkets and restaurants. But there’s a lesser-known fish that deserves far more attention: the greater amberjack (ricciola).

This wild-caught, nutrient-rich fish is not only healthier than farmed alternatives but also far more flavorful—a true delicacy of Italian cuisine.

In Italy, Greater Amberjack / ricciola is often grouped with pesce azzurro, the family of oily fish rich in omega-3 fatty acids, like mackerel, anchovies, and sardines. However, unlike its blue-skinned cousins, greater amberjack has leaner, whiter flesh, making it easier to digest and more versatile in cooking.

The taste? Delicate yet rich, with a firm texture that pairs beautifully with Mediterranean flavors.

The Best Way to cook the Greater Amberjack

One thing to remember: don’t overcook it! Ricciola is best when gently simmered in a flavorful sauce, as grilling can dry it out.

Here’s a classic Italian recipe that brings out the best in this underrated fish.

Serving: 4

Prepping time: 10 minutes

Cooking time: 30 minutes

Ingredients

1.3 kg (2.8 lbs) greater amberjack, cut into steaks

2 cans of chopped tomatoes
1 handful of salt-packed capers, rinsed and squeezed
Flat-leaf parsley, chopped
2 cloves of garlic, thinly sliced
Extra virgin olive oil
Salt

Method:

Sauté garlic and parsley stems in extra virgin olive oil over low heat.
When the garlic turns lightly golden, remove the parsley stems and add the chopped tomatoes. Crush them with a wooden spoon.
Add a small pinch of salt, cover, and simmer on low heat for 10 minutes. Then uncover and let the sauce reduce.
Place the fish steaks into the sauce, add the capers, and cook gently until the flesh changes color from the bottom up.
Flip the fillets and cook for another 2-3 minutes.
Turn off the heat and sprinkle with chopped parsley.
Serve hot with toasted rustic bread and a fresh mixed salad.