Greater amberjack

Olive-green or brownish back with silver sides, a dark stripe from nose to the front of the dorsal fin, anal fin about two-thirds the length of the second dorsal fin, 11 to 19 gill rakers per arch, and no body scutes.

Large jack with olive or brownish back, silver sides and a dark nose-to-dorsal stripe that can intensify while feeding.

20–60 lb.

About 6 ft and 175 lb.

Feeds on squid, fish and crustaceans.

Powerful, enduring fighter; the reviewed profile documents offshore spawning through much of the year.

Found in Puerto Rico. Start in the documented habitat and substrate for this species, then narrow the search using depth, current, structure and food activity. Habitat reference: Offshore around rocky reefs, debris and wrecks, typically in 60 to 240 ft; juveniles associate with floating objects and may occur shallower than 30 ft.

Offshore around rocky reefs, debris and wrecks, typically in 60 to 240 ft; juveniles associate with floating objects and may occur shallower than 30 ft.

Adults are documented typically at 60 to 240 ft, while juveniles may occur shallower than 30 ft. These are habitat observations, not guaranteed productive depths.

Start tight to reef edges, ledges, drop-offs or marked structure and adjust to the depth where bait and fish are showing.

Water: marine. Habitat: reef and open water.

Use current local reports and legal seasons; productive reef fishing is possible year-round when conditions and rules allow.

Dawn, dusk and periods of active current are strong starting windows; deeper reef fish may feed throughout daylight.

Moving water is a common trigger; fish up-current edges, points and drop-offs where bait is pushed toward structure.

Choose sea state, wind and visibility that let you hold position and handle the fish safely. Avoid treating rough weather as a feeding advantage.

Live blue runners, pinfish and large baitfish.

Heavy vertical jigs and big poppers.

Regional guidance documents 50- to 100-pound tackle while noting that lighter tackle may suit some situations; preset drag must match the angler and equipment.

About 2/0–7/0 is a common starting range for bait fishing, scaled to species and bait; circle hooks are a practical release-friendly choice where appropriate.

20–50 lb braid or mono is a common reef starting range; heavier structure and larger fish call for more abrasion margin.

30–80 lb abrasion-resistant mono/fluorocarbon is a common starting range; increase around sharp reef or very large fish.

Drop live bait or speed-jig over wrecks and deep reefs; be ready for a long, hard fight.

Let it go quickly if you're not keeping it.

Good eating — a common food fish where it's caught. Caution: ciguatera fish poisoning has been linked to this species in parts of the Caribbean, mostly large fish from reefs with known cases. Ask local fishermen, keep smaller fish, and never eat the liver, head or roe.

Good table fare when bled, iced and cooked fresh.

Safety first: FOOD TOXIN RISK — this fish belongs to a group associated with ciguatera in tropical/Caribbean waters. Risk varies by location, species and fish; the toxin cannot be detected by appearance, taste or smell and cooking does not destroy it. FOOD STORAGE HAZARD — if this fish is not promptly and properly chilled after catch, histamine/scombrotoxin can form. Cooking, freezing or smoking does not reliably destroy the toxin once formed. Ice it right away. Use a clean board and sharp knife; scale or skin only when appropriate, remove the viscera or fillet cleanly, trim damaged tissue/bloodline as desired, minimize warm-water exposure, and keep the edible portion cold. If the fish carries venomous spines, dangerous teeth or a toxin advisory, follow the safety warning before cleaning.

For routine cooked preparation, FDA seafood guidance uses 145°F (63°C) as the safe internal-temperature target for fish; flesh should be opaque and separate easily with a fork. Grilling, baking, broiling, steaming or pan-cooking can all work after the fish is positively identified, legally retained and cleared for applicable toxin/mercury advisories.

FOOD TOXIN RISK — this fish belongs to a group associated with ciguatera in tropical/Caribbean waters. Risk varies by location, species and fish; the toxin cannot be detected by appearance, taste or smell and cooking does not destroy it. FOOD STORAGE HAZARD — if this fish is not promptly and properly chilled after catch, histamine/scombrotoxin can form. Cooking, freezing or smoking does not reliably destroy the toxin once formed.

No species-specific size, bag or season limits are listed here.

Avoid needless kills and follow protected-species, area and season rules.