Maruzza's Horizons · video

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Giuseppe, sailing the Aegean Sea aboard Maruzza while preparing for a passage along the coasts of Equatorial Africa, spearfishes an amberjack from a current-swept point known to hold dentex, then cooks it aboard using the Italian all'acqua pazza method.0:19 He targets the point because current attracts baitfish and predators; dentex are territorial but allow only one shot before disappearing, so he takes the amberjack instead and passes on a second fish and a school of dentex to avoid waste.1:17 Filleting requires a long, flexible, sharp knife to remove ribs, lateral-line bones, and the bone-dense strip along the centerline cleanly.3:44 He skins a small piece raw, adds soy sauce, and eats it as sashimi — noting it is safe only if previously frozen at minus 20 degrees.4:25 For the all'acqua pazza, he builds a sauce in one pan with olive oil, garlic, chili, salt, balsamic vinegar, white wine, and chopped tomatoes, lays the fillets skin-side up so the skin peels off mid-cook and the sauce penetrates the flesh, and serves the fish over rice cooked on the same single-burner stove.5:41 The amberjack holds firm and absorbs the sauce well, confirming the method suits dense-fleshed fish.7:50

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