Jackfish

Caranx spp., commonly known as jackfish or crevalle jack, is a genus of marine fish widely found in tropical and subtropical waters of the Atlantic and Pacific Oceans. With a strong, elongated, and silvery body, jackfish is highly valued both in sport fishing and gastronomy due to its firm and flavorful meat.

Its meat is white, firm, and slightly oily with a bold taste, making it ideal for a variety of preparations. In Brazil, jackfish is commonly grilled or baked, usually seasoned with garlic, lemon, and fresh herbs like cilantro and parsley. These preparations enhance its natural flavor and juicy texture.

Another popular way to enjoy jackfish is fried, cut into steaks and served with rice, beans, and vinaigrette. It is also widely used in seafood stews, moquecas, and chowders, where it absorbs the rich flavors of bell peppers, tomatoes, and coconut milk. Due to its slightly robust taste, it pairs well with citrus-based marinades in dishes like ceviche and escabeche.

• Fresh

• Frozen

• Whole