My crevelle recipe Fillet and debone. Skin. Put in pot of boiling water for about 5 minutes or so. Let cool. Spoon into blender with enough broth to puree. Put in bowl and set out for cats. They LOVE it! Lol
I had 2 assignments in Hawaii. In Hawaii, jacks under 10lb are called Papio, and they're prized table fare. Over 10lb, they're called Ulua. I used to keep 1-2 fish in the 2-4lb range, remove the head and guts, and grill them whole kinda like a pompano or flounder, and always enjoyed them. Always thought it was interesting that along the Gulf they're considered trash fish. Great video.
I once caught a 48" tip to fork Ling with a Garcia 5500C on a Bill Dance autograph Quantam rod with Trilene 12 lb. line and a cigar minnow. It took 45 minutes to land it but that was an epic battle!
I too, was throwing them back or giving them away. I had an old guy show me how to just take the loin out. I made tuna salad, but with jack instead. Onions, celery, mayo, sweet relish, salt and pepper. Better than canned tuna! Now I brine and smoke them. I make smoked fish and smoked fish dip. You need to smoke them (if you like smoked fish), delicious! Making a batch now! The smaller ones are better tasting and less bloody and fishy. NOT trash fish anymore and the best thing about it, they're all over the place this time of year! Fish on, Brudda!
I ate a small Jack when I was camping. Trimmed it well, soaked in milk, then fried in Kerry gold garlic and herb butter. I won’t throw them back anymore.
I bleed them on the boat then marinade them over night. I’ll have to try the milk technique, but I blacken with a bit of ginger powder and sesame seeds. I love Dales seasoning but didn’t enjoy these being soaked in it.
Will do the test. I am having a trip to Barranquilla , Colombia. Because of the Magdalena river ending there, there is a lot of big snook(robalo), big tarpon (sábalo) and big jacks(jurel) being around 15kg. Locals eat anything. Jacks are used to prepare “salpicón “ mashed fish meat and flavored with a lot of onion, garlic, peppers(not the hot one) and other. Will try to bring one fillet. My priority to bring to Bogota are snooks. That fish here is even more expensive that Chilean farmed salmon. Thanks for sharing this video.
You definitely had me convinced it was good fried after you pretty much cleaned the pan out in short order. 😂 I’ve definitely always considered them trash fish but if they’re good you could have one heck of a fish fry with one or two fish that size.
My favorite fish to eat anything snapper or anything Jack..... if you ever had a bad tasting Jack it's not the jack it's the person who cleaned and cooked it..
I tried eating one once. It was edible, and that's the best I can say about it. On the other hand, I'm no chef; I guess you can make anything taste good if you know what you're doing.
@bayoubanditcharters just bought a new zuke 175. Absolutely love the detailed videos on maintenance. Especially flushing out when changing anodes, that's neat trick. So was spinning the prop when changing the gear oil, I was surprised how much more oil it took afterwards.
I’m thinking the same thing brother! That’s my plan for the next one, but the milk took all the bloody tase out of it and it surprised me how good it was!
My crevelle recipe
Fillet and debone. Skin. Put in pot of boiling water for about 5 minutes or so. Let cool. Spoon into blender with enough broth to puree. Put in bowl and set out for cats.
They LOVE it! Lol
I had 2 assignments in Hawaii. In Hawaii, jacks under 10lb are called Papio, and they're prized table fare. Over 10lb, they're called Ulua. I used to keep 1-2 fish in the 2-4lb range, remove the head and guts, and grill them whole kinda like a pompano or flounder, and always enjoyed them. Always thought it was interesting that along the Gulf they're considered trash fish. Great video.
Thanks for the information brother, I love comments like that! I always love to learn things like this !
You have a great show, look forward for your next release.
Thank you so much!
I once caught a 48" tip to fork Ling with a Garcia 5500C on a Bill Dance autograph Quantam rod with Trilene 12 lb. line and a cigar minnow. It took 45 minutes to land it but that was an epic battle!
Thanks! This was on my "To Try" list already. I'll give it a try on my next opportunity.
Soaking in milk is definitely the way to go! It surprised me how good it was!
@@bayoubanditchartersi wonder if there’s a way to help “bleed it out” like you do a red.
I will be eating them from now on! Great show Jody ..love it!
Thanks brother! Soaked in milk is definitely the way to go! I was surprised how good it was!
I too, was throwing them back or giving them away. I had an old guy show me how to just take the loin out. I made tuna salad, but with jack instead. Onions, celery, mayo, sweet relish, salt and pepper. Better than canned tuna! Now I brine and smoke them. I make smoked fish and smoked fish dip. You need to smoke them (if you like smoked fish), delicious! Making a batch now! The smaller ones are better tasting and less bloody and fishy. NOT trash fish anymore and the best thing about it, they're all over the place this time of year! Fish on, Brudda!
Heck yeah, sounds awesome!
Pinfish good too
Good info to know Jody, thanks for another great video man. 👍👍
Thanks brother!
Great video brother. Keep up the good work. 😎
Thanks brother!
I ate a small Jack when I was camping. Trimmed it well, soaked in milk, then fried in Kerry gold garlic and herb butter. I won’t throw them back anymore.
Sounds delicious!
I bleed them on the boat then marinade them over night. I’ll have to try the milk technique, but I blacken with a bit of ginger powder and sesame seeds. I love Dales seasoning but didn’t enjoy these being soaked in it.
Yes, definitely a night and day difference using the milk!
Where have the flounder gone? Great information. Looks fun.
Thanks brother! The flounder population is great and the Fall run is right around the corner!
Will do the test. I am having a trip to Barranquilla , Colombia. Because of the Magdalena river ending there, there is a lot of big snook(robalo), big tarpon (sábalo) and big jacks(jurel) being around 15kg. Locals eat anything. Jacks are used to prepare “salpicón “ mashed fish meat and flavored with a lot of onion, garlic, peppers(not the hot one) and other. Will try to bring one fillet. My priority to bring to Bogota are snooks. That fish here is even more expensive that Chilean farmed salmon. Thanks for sharing this video.
Thanks, sounds like an awesome trip!
@@bayoubanditcharters search in UA-cam for “jurel Punta Roca”. This is shore fishing. No bosts needed 😁😁😁
You definitely had me convinced it was good fried after you pretty much cleaned the pan out in short order. 😂
I’ve definitely always considered them trash fish but if they’re good you could have one heck of a fish fry with one or two fish that size.
Absolutely! I definitely want me throwing them back anymore!
Jack's in the 5-10 lbs range aren't so bad if you cut out the blood line, marinate them in milk then fry it for fish tacos ...not great but not bad
What size rod is that?
7’4”
Bleed em as soon as you catch em and then immediately on ice, they make great blacked tacos.
Thanks for the info! I'll defiantly do that next time.
Dang, I got to try it.
Definitely brother!
My favorite fish to eat anything snapper or anything Jack..... if you ever had a bad tasting Jack it's not the jack it's the person who cleaned and cooked it..
I tried eating one once. It was edible, and that's the best I can say about it. On the other hand, I'm no chef; I guess you can make anything taste good if you know what you're doing.
No chef here brother, but soaked in milk is definitely the way to go! I don’t throw them back anymore!
The 2-3 pounders are better. Try bleeding them in a bucket of salt water right after you catch it then put them on ice.
Thanks brother. I was surprised how good it tasted when soaked in milk and fried!
Save some of them fish for us!
Lol! Definitely brother!
We tried to eat a jack once. Foul tasting fish 😂
Soak it in milk next time!
@bayoubanditcharters just bought a new zuke 175. Absolutely love the detailed videos on maintenance. Especially flushing out when changing anodes, that's neat trick. So was spinning the prop when changing the gear oil, I was surprised how much more oil it took afterwards.
I wonder if brain bleed and gut right after catching it would help it taste even better?
I’m thinking the same thing brother! That’s my plan for the next one, but the milk took all the bloody tase out of it and it surprised me how good it was!
not all have worms right?
I personally haven't seen a jack with worms.
Next time try bleeding it like you would tuna.
Yes, I agree
This is one of those fish you only eat if you’re on Survivor
Lol, it was surprisingly good soaked in milk! I will definitely eat it again!
Next time Yeet em!!
Lol! Not that one brother!
@@bayoubanditcharters Aw yeah come on. Get that 18ft spinning rod out lol!
Lol! I’m going to be using it again before long brother!
🐸👍✝️
“Mistake”
I believe you you grabbed 1 pc after another ,, now RUN TO JESUS
With the fight they gave me I always rewarded the fish with a excellent meal. The blood I think gives the fish the flavor
I will defiantly be keeping them from now own!