Smoked Amberjack Fillet

Amberjack with skin, hand-worked, smoked with Italian oak smoke

A journey through taste: the delicacy of white meat meets the noble aroma of oak.

Smoked Amberjack Fillet Sapor Maris

Smoked Amberjack Fillet is a sublime expression of gastronomic refinement. The raw material is the prized Seriola Quinqueradiata, farmed in the waters of Japan (Pacific Ocean), known worldwide for its firm, white flesh and extremely delicate flavor. Sapor Maris takes this excellence and transforms it through a rigorously manual process that respects the fish's structure.
The distinctive touch lies in the smoking: a slow process using smoke from Italian oak ("Cerro"). Unlike more aggressive smoking methods, the oak wood envelops the amberjack with elegant aromatic notes that enhance, rather than overpower, the sweet flavor of the meat. The result is a skin-on steak with the perfect texture—neither too tough nor too soft—ready to be the star of unforgettable dishes.
Each pack contains a high-end product, designed for those seeking versatile yet distinctive ingredients. The artisanal care in the salting process (with salt and cane sugar) ensures an impeccable balance of flavor, making this amberjack a sophisticated alternative to traditional smoked products.

The roots of this Amberjack Fillet are deep in tradition

Seriola quinqueradiata, also known as Pacific amberjack or hamachi in Japanese culture, has been a staple of Japanese cuisine for centuries, revered for its buttery texture. The encounter between this oriental fish and Italian canning expertise creates a unique cultural bridge.
The use of Italian oak for smoking roots the product in our local territory, recalling ancient preservation techniques where smoking was the only way to preserve the fish. Sapor Maris revives this slow and measured approach, combining the purity of the Pacific with the warmth of the Italian forests.

Choosing Smoked Amberjack Fillet means taking care of yourself

Nutritionally, smoked amberjack is an extraordinary food. It's an excellent source of high-quality proteins (21,5g per 100g), essential for muscle tone. But the real treasure lies in its lipid profile: with 2g of Omega 3 and a prevalence of monounsaturated and polyunsaturated fats, it's a great ally for heart health.
Compared to other cured or preserved meats, it maintains a clean profile, with low sugar and moderate salt content. It's the ideal ingredient for those who want to combine the pleasure of intense flavor with a healthy, balanced diet rich in essential nutrients.

Best Use: Smoked Amberjack Fillet

• WINTER CITRUS TARTARE:

Cut the amberjack with a knife to obtain a fine tartare. Season it lightly with oil and serve it on a bed of Organic Tarocco Oranges 1Kg Peeled and sliced. The tart sweetness of the orange cleanses the palate and perfectly complements the smokiness of the oak.

• “SEA AND LAND” CREAMED PASTA:

Cook the Organic Senatore Cappelli Half Paccheri 500g Drain it al dente and mix it off the heat with an emulsion of the cooking water and Extra virgin olive oil val di mazara 2020 DOP IGP BIOAdd the strips of amberjack only at the last minute to heat it without cooking it.

• GOURMET ENERGY SALAD:

For a quick but chic lunch, combine the diced amberjack with slices of Organic Hass Avocado 600g and crunchy Organic Fennel 800g Thinly sliced. The creaminess of the avocado recalls the texture of amberjack, while the fennel adds freshness.

The Producer: Sapor Maris

Sapor Maris was founded in 2012 by owners Borzelli and De Rossi, who have always been passionate about authentic products from the sea and the land. Today, it is a benchmark in Italy, particularly in Rome, for the production of smoked salmon, similar products, and bottarga. Traditional methods and a desire to rediscover forgotten flavors are the foundation of the company's philosophy, identifying Sapor Maris as the custodian of authentic smoking.

Ingredients

Amberjack with skin, salt, cane sugar, and Italian oak smoke. Hand-processed. May contain bones and/or scales. Farmed in Japan, Pacific Ocean. Scientific name: Seriola Quinqueradiata

Nutritional Values ​​(average values ​​per 100g of product)

• Total Fats: 14,2g
• of which saturated fatty acids: 3,6g; monosaturated: 6,7g; polyunsaturated 3,6g, omega-3 2g
• Carbohydrates: 1g
• of which sugars: 1g
• Proteins: 21,5g
• Salt: 1g

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