Yellow jack have gained a reputation as an excellent tasting member of the jack family.
Courtesy Reed Brand
If you’ve ever found yourself at a sushi restaurant, there’s a good chance you’ve seen Hamachi, Kanpachi, or Hiramasa gracing the menu. What might surprise you is that these delicious options are all part of the jack family. Historically, jacks from the South Atlantic and Gulf of Mexico didn’t command much market value due to limited demand. However, there’s been an exciting shift in recent years, especially with the yellow jack, which is starting to build a reputation for quality that rivals its sushi counterparts like the Pacific yellowtail.
In the past five years, the wholesale price of yellow jack in Florida has skyrocketed from $1.50 per pound to $4.00 per pound—a remarkable 165 percent increase! This surge can be largely attributed to the yellow jack’s growing association with its esteemed relatives in the sushi world. The fish’s unique texture and flavor have earned it a catchy nickname: Florida Hamachi.
With its streamlined body and silvery yellow color, yellow jacks are easy to distinguish from other jacks.
Courtesy Reed Brand
Identifying Yellow Jack
Identifying the yellow jack (Carangoides bartholomaei) is quite straightforward. This fish has an elongated, oval-shaped body and a striking silvery yellow hue, particularly noticeable on its flanks. The yellow coloration extends to its fins, making it stand out among other jacks. Typically, these fish grow to lengths of 12 to 24 inches, although it’s not uncommon to catch larger specimens exceeding 30 inches.
Fishing Tips and Best Locations for Yellow Jacks
Yellow jacks thrive in warm tropical and subtropical waters, often found around reefs, wrecks, and rocky outcrops in the South Atlantic, Gulf of Mexico, and the Caribbean waters.
To catch them effectively, consider trolling or bottom fishing with live bait such as pilchards, sardines, or pinfish. Anglers also share positive experiences using artificial lures and jigs, particularly when fishing around reefs and other underwater structures.
Yellow Jack Diet
These fish primarily feast on small fish, crustaceans, and squid, which contribute to their mild flavor and firm texture. This makes yellow jacks an excellent choice for raw preparations like sashimi or sushi, but they also excel when grilled or seared.
With flavor and texture similar to the prized Pacific jacks often served as sashimi, it is worthwhile to get every bit of meat off a yellow jack.
Courtesy Reed Brand
Safety Guidelines for Raw Fish Consumption
According to FDA recommendations, fish that is intended for raw consumption must be frozen to eliminate any potential parasites. They suggest freezing your catch at -4°F (-20°C) for a minimum of 7 days, or at -31°F (-35°C) until solid, followed by 15 additional hours at the same temperature to ensure safety.
Maximizing Your Filleting Yield from Yellowjack
If you’re lucky enough to catch one of these highly sought-after fish, you’ll want to make the most of it. Here’s a step-by-step approach to ensure you get every last bit of meat:
- Start by lifting the pectoral fin and making an angled cut just behind the head to capture all that precious forehead meat.
- Then, use the tip of your knife to create a small incision along the back of the fish. Once you’ve made the opening, let the skeleton guide your knife as you begin filleting, making sure not to leave behind any of that delicious yellow jack meat.
- As you reach the center spine, carefully separate the connection between the pin bones and ribs using the tip of your knife. This will help in lifting the fillet cleanly without any tearing.
- Finally, run the tip of your knife along the top of the center spine to guide your blade to the opposite side and work your way to the edge. Gently scrape along the exposed rib bones until the fillet is completely freed.