Amberjack is the firm, meaty, mild-sweet flesh of several large jacks of the genus Seriola — most often the greater amberjack (Seriola dumerili) of the Atlantic, Mediterranean and Indo-Pacific. A fast, deep-bodied open-water predator named for the amber-gold stripe that runs the length of its silvery flank, it yields dense pale loins that grill, sear and smoke beautifully and, when impeccably fresh, are prized raw as sashimi and crudo (the Japanese kanpachi).