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!

 Even a small Jack will give you an amazing fight!

Even a small Jack will give you an amazing fight!

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.

 A Yellow Jack caught off Key Biscayne, FL

A Yellow Jack caught off Key Biscayne, FL

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.

 On the left, the flesh of a bleeded Jack. On the right, the flesh of a Jack which was left to die slowly on the deck of the boat.

On the left, the flesh of a bleeded Jack. On the right, the flesh of a Jack which was left to die slowly on the deck of the boat.

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.

 Sushis and Sashimi made with the Jacks on the above photo

Sushis and Sashimi made with the Jacks on the above photo

Taste it prepared this way and you will never say again « Jacks are bad to eat »!