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Random Quote: I do what the voices in my tackle box tell me to do........
I was inbound Mobile ship channel today on a towboat and there were 3 guys pullin jacks out from under a shrimp boat. They were using 6/0's on stand-up rods, flip a piece of cut bait under the shrimp boat and BAM, thier on. Then, within a minute they had these jacks gaffed and in the boat. My question is, why the hell you want em for? They were keeping them! I have caught a many JC before and always released them. I've heard of people soakin them in this and that and they taste like beef and crap but always considered them for just sport. Maybe using them for chum or crab bait? Hell, they got 3 in the boat in just a few minutes. What gives?
other than giving a good fight, I think they are worthless. The books say you can eat them...hell, you can eat grasshoppers too, but who would? I'm sure there are people that eat them
I got a buddy at work, that make a practice of catching those things in Lake Pontchatrain. He is constantly bragging about how good they eat. Says something about some sort of marinate, then blackening in a cast iron skillet. He calls'em poor man yellow fin. Me I have seen what they look like cleaned, I'll pass.
__________________ Cape Horn 17, Yamaha F115
with
Elmo the Boat Dog
Amen snapperhead. Well said. I had one guy tell me he would soak a filet in sprite and then grill it. He said it tastes like beef. I aint gonna eat fish that tastes like beef or beef that tastes like fish for that matter!
I had a greek chef tell me that he cubes them and cooks them on the grill like you would chicken or beef (shishkabob style) - he swore that it tasted like beef. I never tried it that way or any other way....
Reeeeealy......? Well, I'm with a bunch of others here, I'll PASS. All they tend to do is chap me OFF!~! One got ahold of my line some years back and I was in for the fight of my life (at the time)~~ Threatened to let loose of the rod and reel and let the JC HAVE IT ~ (was on a charter at the time). Kept telling the Capt. to CUT THE LINE!! He wouldn't do it - was havin' too much fun watchin' me fight that fish (it was a 25 pounder). I finally got that SOB in the boat - but neither he NOR I were happy about it. Ha~!
Oh - don't get me started~!
Tell ya what ~ some of you here that are brave enough go ahead and cook one up (however they say) and let the rest of us know how it REALLY tastes.
There is a tournament this weekend (Sertoma Invitational) and it is a category. That would be my guess, otherwise they are good for a photo op and then its either chum or back in the water.
We've actually eaten them before, back in the day of not really knowing what you're "supposed" to eat or not. They actually turned out real good. Like someone said above, we cut all the dark meat/bloodline away, marinated and baked (I believe) and everyone loved it. Nowadays, we toss them back in the water.
__________________ Boatless again...
Key Largo 186CC/Yam 90 - Sold
Pro-Line 20 Walk/175 EFI Merc - Sold
Classic Aquasport 200WA/Evindrude 225 - Sold
Hydra-Sports 2000CC Vector/Honda BF225 - Sold
Hydra-Sports 2200WA Vector/Yam F115's - Sold
Hydra-Sports 2400CC Vector/150 HPDI's - Sold
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There is a recipe for them. Find a thin slat of pecan wood a little larger than the filet and soak in water overnight. Salt and pepper the filet and generously sprinkle Old Bay seasoning until filet is covered. Pour Worchester sauce on pecan wood and lay filet on top. Get your charcoal very hot and and grill hot for 30 minutes. Take the wood and fillet off the grill, throw away the fish and eat the wood.
Jeez what a bunch of fish snobs...All you have to do is soak them a bit in water or milk to draw out a little of the blood. You cut out the dark stripes like any other fish. I usually grill them. A little olive oil and some garlic is fine.
I guess you don't eat shark either...and don't eat mullet...whatever...
Oh, now......com'on ~ we're not bein' "snobs" about it - just askin' what's the best thing to do with one.
Next time I get into a fight with a 25lb-er and "win", I'll keep it and try some of the ideas from above. I especially like the pecan wood idea. That was a good one!!!
Tell ya what ~ I'LL be the "brave one" and let YA'LL know how it is next time I get a chance to catch one and fix 'er up. I ain't skeert!!
It just so happens: Tuesday night at work my working compadre brought some jack crevelle to work and cooked it up for us. This is the same guy I spoke of earlier. I swear he calls it "poorman's yellow fin".
Okay appearance wise, before and after cooking, not exactly what I would call appealing. Smell, terrible. But I forged on. What can I say, if Bear Gryll can eat week old road kill, I guess I can get past this stuff. He had it marinated in what appeared to be a lemon-butter-worchestershire-onion-garlic mixture. Smoked to high heaven when dropped in the skillet. All the time I am thinking- Where's survivor man when you need him. Taste testing time, I took what I would consider a polite portion, and I have to admit while it is far from being the best fish I ever did eat. It wasn't bad, real strong taste, that is deffintely not delicate, but it was edible.
__________________ Cape Horn 17, Yamaha F115
with
Elmo the Boat Dog
Jack Crevalle ? Chum, eat or what? 
One got ahold of my line some years back and I was in for the fight of my life (at the time)~~ 
Threatened to let loose of the rod and reel and let the JC HAVE IT ~ (was on a charter at the time). 
Kept telling the Capt. to CUT THE LINE!! He wouldn't do it - was havin' too much fun watchin' me fight that fish (it was a 25 pounder). 
I ain't skeert!!
