Thread: Baby Jacks Teriyaki style

Caught a pile of baby jack crevalle this weekend and kept two. Filleted & skinned them and cut out the red meat. Then I marinated the fillets in teriyaki sauce and baked. Wow, great stuff, Flaky white meat with a mild taste.
I wont be throwing any back.

They are pretty good filleted and pan-fried in olive oil with just salt & pepper too ;-)

And the funniest part is all the "regulars" I heard tell people they were inedible!

I hear ya!
35 years ago folkses said the same about amberjack ;-)

And triggerfish.

Someone asked if hardtails & baby jacks are the same thing.
NO!!T

he baby jacks are small Jack Crevalle. They are lighter colored with bright yellow tails & fins. Distinct forehead shape.



Hard Tails, AKA blue runners are more cigar shaped and have a blue-ish tint. People wont admit it but hardtails are edible too, you just have to cut out the red meat. Well, that and find some actually big enough to fillet. They are "fishier" tasting but perfectly edible. Better baked, grilled or broiled vs. frying.

shucks... my 1st trip to the pier 3 years ago all i caught as dang hardtails... so i kept some of the larger ones.. filleted them bad boys salt, pepper and tossed in a hot shallow oil bath for a bit and man they were good. better than catfish imho... but ive nver been a fan of catfish... i just dont like eating a cat that tastes like fish... maybe i'd like it if it was a fish that tasted like cat...

I like fish that taste like fish. If I want something bland, I will eat boneless chicken breast!

And don't forget the 'other' jacks...
African Pompano (aka "threadfish")


Banded Rudderfish (aka "bar jacks")


Lookdown


and Moonfish

... and Butterfish