Quote:
Originally Posted by MathGeek
I have no idea what people are talking about when they say this fish tastes bad. My bet is they have never tried it or have never tried it cared for and properly trimmed.
We take good care of our fish - icing them immediately and thoroughly. My daughter makes careful efforts at trimming after I provide the initial fillet.
Her words:
I was super careful taking all the blood meat off of the CJ.... as with everything else
Lol like super rinsing all the scales and [slime] and trimming any bones or blood meat or silver skin
The strong marinade is a matter of choice, not covering up strong fishy flavors. The last time we had it, we just threw it on the grill. The mild, firm flesh was very good grilled. But the mild flavor suggested some cajun seasoning ...
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Its funny you started this post about jacks, my friend recently kept one to try out and once he cleaned it, he didn't have much confidence in the taste by the looks of the meat, so he grabbed some ribeyes out the freezer as a backup incase the jack crevalle was bad. He ended up seasoning the jack as he would a steak, and he said the jack was pretty damn good. I still laugh at him, but he said he isn't throwing any back any time soon. I googled it to make sure they weren't super high in mercury or anything, and I didn't find anything saying they were unhealthy, so there's that too. Trustworthy friend of mine too. I'm not saying I'd keep any, but if I'm ever starving, I may try it out.