Jackfish are a large family of sleek predators, native to warm and temperate waters around the world. Several varieties are found along the Eastern Seaboard as far north as Nova Scotia, though they become less common as you move away from warmer Southern waters. They're enjoyed as game fish throughout their range, and in some areas they're the subject of a limited commercial harvest. The flesh of jacks is well flavored and firmer than most blak, which makes them suitable for grilling. Rinse your jack fillets or fillet pieces, and pat them dry with paper towels.
Would you mind if I included your recipe, and possibly one of your photos — with appropriate credit to you and linking to your site, of course.
Hi Lollie! No, I had no idea about the photo without a link back on keyingredient. I hope you enjoy your seafood meal tonight! Me and my friend Goldy are going to try this recipe tonight.
Thanks so much, Steven… I hope you enjoy it! Cooking and sharing recipes is definitely what I love most as an jacj as well!
Your email address will not be published. Notify me of follow-up comments by email. Notify me of new posts by email.Oct 13, · Grill the jack fillet flesh side down for 3 to 4 minutes, until it is well marked by the grill. Turn, and cook for another 5 to 6 minutes, depending on the thickness of the fillets, until the jack is no longer translucent in the thickest part of the fillet. The black jack is a large fish, and is confidently known to grow to a length of 1 m and a weight of kg, although is more common at lengths under 70 cm. At least one source asserts a fish of m has been reported, which if true would make the black jack the second largest species of carangid behind the yellowtail amberjack ( m).Class: Actinopterygii. Dec 14, · Eight Ways To Cook Black-Fish. Description. This section is from the book "How to Cook Fish", by Olive Green. Also available from Amazon: How to Cook Fish. Eight Ways To Cook Black-Fish. Blackfish A L'Americaine. Draw two large blackfish, trim, and clean thoroughly. Put into a baking-dish with two chopped onions fried in butter.
Email Address. Turn, and cook for another 5 to 6 minutes, depending on the thickness of the fillets, until the jack is no longer translucent in the thickest part of the fillet.
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Remove the fillet portions from the grill and serve them hot, with your ifsh of condiments or fish dishes. Grilled jack goes well with acidic accompaniments such as fruit or tomato salsas, or vinaigrette-style dressings.
Like other warm-water predator fish, jacks are sometimes the cause of ciguatera poisoning. This is a toxin secreted by some marine plankton, which are eaten by herbivorous fish. Those cook are eaten in turn by predators, and become concentrated in larger predators such as jacks. Before eating cok jack you've caught yourself, check with local authorities to see if ciguatera is how concern in the area's black.
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How to Cook Jackfish | Our Everyday Life
Coo are prolific in warm waters. Step 1 Rinse your jack fillets or fillet pieces, and pat them dry with paper towels. They're difficult to remove with tweezers, so the best option is to simply cut out that section of the fillet. This leaves you with two oblong strips of flesh joined to the tail.
Separate the tail portion of the fillet from the remainder, and set it aside. Cut the long strips of fillet into two or more portions each, depending on the size of your pike. Season the fillets and dredge them in flour or fine cornmeal, and pan-fry them in a small amount of oil. Alternatively, dip the portions in milk or a beaten egg and then breadcrumbs.
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Spray them with oil, and oven-bake them until the crumbs turn golden. Pike can also be baked in white sauce or tomato sauce, which helps the fillets remain moist in the oven's heat. Fred Decker is a trained chef and prolific freelance writer. In previous careers, he sold insurance and mutual funds, and was a longtime retailer. His articles have appeared on numerous home and garden sites including GoneOutdoors, TheNest and eHow.
By: Fred Decker.