Thread: Keeping Jacks

I know people keep jacks for bait (cut bait/shark bait) but I was wondering if anyone was eating them. Especially with the multitudes that were around the pier the other day. I've seen some interesting recipes on youtube, but unfortunately that's as close as I've come to cooking one.

Be adventurous, try it.

I've kept two. The first I kept because I had never tried it. The second I kept because I had to make sure it was actually as good as I remembered. Everyone that tried it was pleasantly surprised.

It's a different meat than most you are probably used to. It is firmer and darker. It smokes/grills very well.

I kept one last summer and decided I wouldn't throw them back routinely. Cut around the darker meat, soak in salt water, cut in half inch thick strips, season and fry like pork. Expect a pork like taste, not a fish like taste.

I find that some people will not eat certain things when I bring dishes to work... Then there's even some things I won't eat.. Like freshwater catfish, tilapia, and a few others.. I have landed a few jacks, but usually *Koreans? have taken them off my hands before I could toss them back. I keep medium size hartails.. they pan fry up nice with fresh lemon, butter and pepper.

When it comes to food, I'll try almost anything once- or twice if its prepared more than one way. I've had catfish that was incredible, and I've had catfish that reminded me of the "fresh earth" cover scent that I spray on my boots and hunting gear during deer season. The youtube videos I've seen of catch and cook Jack Crevalle looked interesting... I was just wondering.

I keep them, as noted, cut out all red meat. Texture like pork with a fish flavor. We use them in curry but i bet they would be great smoked or grilled as shishkabobs

Treat it like you would a good piece of steak and you will be fine. I have had them at the FloraBama river side restaurant at the chef's tasting table and it was fantastic. Brined, seasoned, lightly char-grilled, sliced, and spritzed with fresh lime.

Originally Posted by fordguy

When it comes to food, I'll try almost anything once- or twice if its prepared more than one way. I've had catfish that was incredible, and I've had catfish that reminded me of the "fresh earth" cover scent that I spray on my boots and hunting gear during deer season. The youtube videos I've seen of catch and cook Jack Crevalle looked interesting... I was just wondering.

A cute lil brunette( ) I know is part of a family owned catfish house... She said the muddy/earth flavor happens when its hot/or when the catfish bury down in the mud... I'll take her word for it.. I will NOT eat a catfish unless i'm starving..

What would yall use for the jack brine? Salt water? or....?

I'd assume similar to a red meat like beef or pork...combo of salt and sugar. I probably wouldn't do a full overnight brine, but maybe 30mins to an hour for fish.

I'm also not a catfish fan.