The Japanese Amberjack is a bony fish belonging to the family called Carangidae. They bear a superficial resemblance to the Yellowtail. It is greatly appreciated in Japan. They are eaten either cooked or raw, and are a seasonal favourite in the colder months when the meat must have higher fat content. Some of the fish consumed are caught wild, but a substantial amount is farmed (about 120,000 tonnes per year).
They bear a superficial resemblance to the Yellowtail, but can be distinguished by the angular appearance of the upper rear edge of the jaw and the pelvic and pectoral fins of equal length. Body elongated, somewhat compressed, and without scutes on lateral line. Dorso-posterior corner of maxillary is angular. Pectoral fin is almost the same length as pelvic fin. The body is with a longitudinal yellow stripe. They bear two free spines in front of the anal fin. Anal fin is shorter than the weak dorsal fin, whereas the short spines of the first dorsal fin are not free, but interconnected by a membrane.
If you are targeting large specimens it is recommended that you use conventional gear with 50lb(25kg) braid lines. An Accurate BX2 or BX reel is an excellent choice. Japanese Amberjack readily eat lures and bait fished either at the bottom or at whatever depth they happen to be at. They can sometimes be coaxed to the surface with chum. Japanese Amberjack readily eat metal jigs, both the butterfly jig-type and the traditional West Coast Iron like Salas 6X. If they are near the surface they will sometimes take topwater lures like poppers. Any decent sized live baitfish should work.
Japanese Amberjack occur primarily from the Northwest Pacific around Japan and the eastern Korean peninsula to the Hawaiian Islands.