It’s important to bleed out the fish immediately after you catch it. This will make the jackfish edible. In order to maintain high speeds underwater, jackfish pump blood all over their body at very fast speeds. You can’t allow the blood to keep flowing when the fish is out of the water.
Once the fish is bled out, cut off the backbone and carve out the loins. Perform an angled cut through the fish’s belly all the way to the tail. Free up the loins from the body and cut the bloodline. Rinse with salty water.
Keep the fish fresh. This is a no-brainer, to be honest. Nobody wants to eat stale fish regardless of the species. So, ensure the jack crevalle is stored in a lot of ice once the fish has completely bled out.
Saltwater fishing is an exciting and challenging experience. The jack crevalle plays a big role in adding to that challenge. They're fighters, they're fast, aggressive, and they will damage your gear if you're not prepared.
Big jackfish shouldn’t be eaten. If you catch a big one, treat it nicely, take some pictures, and then release it back into the water. Smaller catches, on the other hand, can be eaten and we have a great recipe for you on our website!