JACK CREVALLE FISH ON THE GRILL.

JACK CREVALLE FISH. Whenever I talk with my saltwater fishing friends, the topic almost always turns to eating fish (my friends are like that) and what the best-tasting fish is. The jack crevalle, or crevalle jack depending on who is talking about it, rarely gets mentioned in those conversations. The familiar feeling is that they are fun to catch but, beyond that, only good for bait or chum. Never one to accept popular opinion without trying something myself, I took advantage of some 2-4 pound jacks crevalles. Because the most common thought was that jacks tasted “fishy,” my first course of action was to remove the gills and allow the fish to bleed out. They then went straight to a cooler full of ice to chill until we returned to the kitchen. After that, I seasoned the fish with Old Bay, and then topped it with a mixture of panko bread crumbs and parmesan cheese. Top the breading with a few pats of butter. Then bake and broil till the fish is cooked through and the breading is crispy and golden b