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08-04-2013, 06:58 PM #1Senior Member
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Jacks
Whomever said Jacks were not edible lied.
RodbuilderESM gave me the Jack he caught yesterday and I filleted it while it was still kickin'.
Washed it well and put it on ice.
Got home, removed the skin & all the bloodline meat. Cut it into small "steaks".
Today I cooked the first batch
Check out the recipe I just posted.
It was great, no "fishy" or "bloody" taste, pretty mild flavor. Texture more like pork.
Not at all what I was expecting.
I'll be keeping every single one I catch.ChileRelleno likes this.Carl
Life is too short to drink bad beer.
Disclaimer: This post and/or report is not a substantiation of or reflection on the true accuracy of the present stock assessment methods. It is only an anecdotal report on or comment concerning local observations. Your results may vary.
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08-04-2013, 07:53 PM #2Senior Member
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That's interesting, what kind of fish was the flavor comparable to? I'm curious as to how it would taste seared. Thanks for trying it out for us!
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08-04-2013, 08:46 PM #3Senior Member
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Hard to say what it compared to, I really cant say.
Carl
Life is too short to drink bad beer.
Disclaimer: This post and/or report is not a substantiation of or reflection on the true accuracy of the present stock assessment methods. It is only an anecdotal report on or comment concerning local observations. Your results may vary.
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08-04-2013, 09:19 PM #4Old Fart
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Perhaps chicken?
Originally Posted by CarlF
Hard to say what it compared to, I really cant say.
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08-04-2013, 09:42 PM #5Senior Member
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Chicken-----dark meat?
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08-04-2013, 10:01 PM #6Senior Member
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Dang, I have to try one, I've heard from a Filipno friend that they're good to eat cooked in a Soy & Ginger recipe.
"...texture similar to pork." I've heard that before too.
Ya know, the Sabiki Brigade wouldn't pay up to $40.00 for a Jack if they were inedible.Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
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08-05-2013, 01:10 PM #7Senior Member
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I say the same thing about bonito. I caught one last year, cut out the darker meat, and soaked and boiled it for bonito salad. Excellent. Pretty, almost white meat when cooked. Better than packaged tuna by far.
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08-05-2013, 05:34 PM #8Senior Member
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So in other words, there are no bad-tasting fish, just bad cooks. I like it.
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08-05-2013, 11:20 PM #9Senior Member
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Pretty much to an extent. Some fish only require minimal preparation. Others require a little bit more to be suitable for most fish eaters. But some people like myself enjoy those fish the way they are. I like king mackerel the way it is but some people have to marinate or soak their king for them to consider it edible. Originally Posted by midwestexile
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08-06-2013, 08:54 AM #10Senior Member
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Large Black Drum may be the exception. The 26# Black Drum I caught earlier this year was just plain nasty. Wont be keeping any of those anymore. Originally Posted by midwestexile
Carl
Life is too short to drink bad beer.
Disclaimer: This post and/or report is not a substantiation of or reflection on the true accuracy of the present stock assessment methods. It is only an anecdotal report on or comment concerning local observations. Your results may vary.
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