BigBendFishing.Net

After all my life of throwing them back this year i vow to keep a couple and fry them up!

They are great- just lots of "Y" bones to cut around... Try em and you will learn!

Put them on the grill.
I remember when people would not eat amberjack although we did.

Try this recipe for Crevalle Jack. Fillet jack crevalle; leave skin on. Place fish, skin-side up, on a wet cedar plank. Season to taste. Place plank-side down on hot grill and close cover. Cook for 20 minutes. Remove fish from plank. Discard fish and eat the plank.

First Jack Crevalle I ever caught I took home, filleted and grilled that puppy.

I meant freashwater jacks....

What BMan said...

My Dad taught me to take a sharp knife and make cuts down to the skin of a filet lengthwise and close together to make sure and
break up the Y bones....fry crisp....very sweet meat!

The entire pike family has the Y bones.

Harmsway wrote:Try this recipe for Crevalle Jack. Fillet jack crevalle; leave skin on. Place fish, skin-side up, on a wet cedar plank. Season to taste. Place plank-side down on hot grill and close cover. Cook for 20 minutes. Remove fish from plank. Discard fish and eat the plank.

This recipe works good for Bowfin(Mudfish) too! However, I do like to turn it once at about the 15 min. mark.