Big guns for Yellowtail?

But that's an amberjack and it's not big

Always show up to a knife fight with a bazooka.

how come that never happens to me?:confused1: well it will probably not happen again to that guy either.

back to the question, yes sometimes a yt will come very close but rarely that close. most of the shots are within 10 or so and yah, you can shoot it with a 2 band euro but what if it keeps it's distance? better to have a 3 band, 5/16'' shaft gun of up to 60''. that's just my opinion.

Quote from Marco

Do you REALLY need such powerful guns as they use in California to shoot yellowtail? :rolleyes1:

I guess not, as long as you're in close enough that the shaft doesn't even leave the gun.

Amberjack will almost nudge you. I've killed 4 in my life time for the wrong reasons ( looking for a 100 + lb'er)
I would shoot a small one now if I was trying get some meat for the camp. The big ones are wormy, but if not stoned will rake you for a ride or trash your gear.

Cheers, Don

Quote from Don Paul

I've killed 4 in my life time looking for a 100 + lb'er. The big ones are wormy. :puke:

Cheers, Don

Cheers indeed!

Any fish I have to soak in salad dressing to get to taste like anything other than mud, pass. And I've seen them do a real good imitation of staying out of range until I make up my mind to leave the walker at the bottom and head up.

From my experience Amberjack is good eats, same as the rest of the non dark flesh jacks. The occasional presence of worms, depending on the location where the fish was taken, is a turnoff. I've only seen worms once, in a 45lb AJ, they were only in the fish's forehead, the rest of it was fine.

i agree with Dan here...i have had some great AJ, mostly smoked but some was grilled and it was quite tasty.

Quote from Dan

From my experience Amberjack is good eats, same as the rest of the non dark flesh jacks. The occasional presence of worms, depending on the location where the fish was taken, is a turnoff. I've only seen worms once, in a 45lb AJ, they were only in the fish's forehead, the rest of it was fine.

true, in the med they are by far the best sashime fish (bluefin is off the menu in greece at least) and they are also very good grilled as long as you don't over do them.

my mom likes to cure them in salt because she doesn't like eating raw fish like most people in that part of the world. really easy to do, fillet the fish but don't take the skin off, sprinkle coarse sea salt on the non skin side and leave in the fridge for a day or so. once ready, cut in thin pieces and top with olive oil and lemon. the bomb.

Sounds like an easy recipe which is what I like, I will try it some day, thanks Steve.

x2...i was thinking to myself...wow, that sounds hard to screw up