How to Cook Fish and Seafood - Recipes and Information
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Glossary of Terms for Fish, Shellfish, Crustaceans and other Cooking Ingredients & Methods

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J-Cut: Trimming a fillet removing both the nape and pinbones, usually the most expensive cut.


Jack - A large subfamily of the pompanos, the jack can be found on both coasts of tropical America as far north as Cape Cod. Some of the jack family are not considered good eating, but many are excellent. The Common Jack (or Crevalle) is the most abundant of the Cavallas and is found in dense schools on both coasts in warm water. Other important jacks include the Kingfish, or King Cero; Blue Runner, or Hard-Tailed Jack; the Horse-eye Jack, found most abundantly in the tropics, where itís reputed to be poisonous; and the Cuban Jack, or African Pompano. Jacks are high fat, with firm, mild flesh and can be prepared in many ways.


Jack Mackerels - Average length: T.declivis 35-50cm; 30-40cm for T. novaezelandiae. Average weight 850gm. Both species, which are superficially similar, occur around New Zealand and southern Australia: T. novaezelandiae also in South East Asia and Japan. Blue, or green with faint brown bands above, silvery white below; small scales, and a row of rough scutes along the body. Both jack mackerels are widespread and common on the bottom, in midwater and occasionally at the surface, around most of New Zealand, especially the west coast of North Island (T.declivis) and the Bay of Plenty (T novaezelandiae) to depths of 300 m; Flesh dark, lightens when cooked. Medium to high fat content which varies seasonally, being highest in March-April. On average the fat content is not as high as for equivalent species in the northern hemisphere. Suitable for canning and smoking.


Jacknife Prawn - (Hymenopenaeus sibogae) Family: Penaeidae. Average size 16-17 cm long and 1.5-2 cm in diameter; grows to 20 cm long. Similar to Australian king prawn. Fawn coloured and rather flat with distinctive short rostrum and large eyes. Occurs plentifully from Bay of Plenty northwards, 250-750 m. Royal red prawn is smaller (13-15 cms), wine coloured, and has much the same distribution as New Zealand scampi. Sabre prawn (10 cm) is widely distributed but probably more plentiful in the south. Prawn fishery is still experimental; would probably substitute for imports rather than provide exports. Jackknife prawn is softer than scampi and would usually be sold cooked



Jellyfish - A marine invertebrate with a gelatinous, umbrella like body and long, fiber like tentacles. The jellyfish is popular mainly in Chinese cuisines. Rarely found fresh, they are almost always dried and salted and used mainly for crunchy texture; or in long strands resembling cellophane noodles.


Jenny - A female crab.


Jigging - A method of catching squid by using lines, which are continuously lowered and retrieved from the fishing vessel. Fishing generally occurs at night when squid can be attracted by a light source.


Jimmy - A male blue crab. (a female is a Sook)


John Dory - A fish with delicious, mildly flavored meat that is native to Europe. The excellent flavor and texture of the John Dory are in direct opposition to its appearance. It has a flat, curved shaped body and an unusual looking head that is large and spiny. Pan-frying, baking, broiling, and grilling are some of the cooking methods used to prepare the fish. It is rarely exported to the U.S. Good substitutes for it are flounder, porgy, and sole. Premium table fish with firm, white flesh. Suited to all basic cooking methods. The fillets can be boned easily.





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