Jack from the Ocean to the Plate
The Jack or Trevally doesn't have a good reputation as good-to-eat fish. Try it in a different way!
If the Jack is not known for the quality of its flesh, it's because most fishermen don't know how to prepare it. Indeed, if this fish is not worked properly, its muscles tetanize and keep the blood inside, which gives an unpleasant consistency and a gray color. But it is a great sport species, local in Florida and sustainable alternative to overfished Tuna.
More than any predatory fish, the Jack must be killed quickly after capture by pricking a knife directly in its brain. Then it must be bleed by cutting the arteries behind the ears and letting it drain from its blood for a minimum of one hour in water with ice.
The best method of killing fish for consumption is called Ikijime and comes from Japan.
Once the Jack is emptied of its blood, the fillets are lifted, placed in a vacuum plastic bag so that the oxygen does not oxidize the flesh, and then the meat is allowed to mature for at least three days in the less cold part of the refrigerator.
Taste it prepared this way and you will never say again « Jacks are bad to eat »!