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 it’s 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 - (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.
