Proteins

Jackfish

Firm, full-flavored saltwater fish from the jack family, grilled, fried or stewed.

Jackfish refers to fish in the jack family (Carangidae), strong-swimming saltwater fish with firm, darker flesh and a pronounced flavor. They are grilled, fried, smoked or stewed across Caribbean, African and Pacific cooking. The robust flesh stands up to bold spices and marinades.

Jackfish is a common name applied to several species within the Carangidae family—most notably the Pacific jack mackerel (Trachurus symmetricus) and Atlantic jack mackerel (Trachurus trachurus)—as well as, confusingly, to northern pike (Esox lucius) in inland Canada. The term encompasses oily, firm-fleshed fish with a pronounced, savory depth that divides opinion: home cooks often find the flavor too assertive, while traditional cuisines prize exactly this bold character. In Japan, jack mackerel is grilled whole as shioyaki; in Portugal, it appears on every coastal menu, either grilled over charcoal or canned in tomato sauce. The fish's high fat content (8–12%) makes it more forgiving than lean fish—it stays moist longer when cooking—yet prolonged heat will still degrade its texture. Understanding what jackfish is and how to work with its strengths transforms an underused, budget-friendly protein into something genuinely exciting on the plate.

Measured in: g
Storage: Fridge

Allergens

Fish

Types & varieties

Pacific Jack Mackerel

Primary commercial species on North American West Coast; greenish-blue back, silvery sides with brassy tint

Atlantic Jack Mackerel (European Saurel)

Smaller than Pacific variety; widely used in European canning and smoking industries

Yellow Jack (Carangoides bartholomaei)

Atlantic and Gulf of Mexico; milder flavor, more prized than common jack mackerel

Crevalle Jack (Caranx hippos)

Atlantic and Gulf; darker flesh, strong flavor; often used for bait

Northern Pike (Jackfish in Canada)

Freshwater species; completely unrelated to true mackerels; white, flaky flesh with Y-bones

The Naming Problem

The term 'jackfish' creates real confusion. On Canadian freshwater lakes, it unambiguously means northern pike—a completely different fish with white, flaky flesh and a mild flavor profile. On Pacific and Atlantic coasts, it means jack mackerel from the Carangidae family. When purchasing, always specify the species you want; ask for 'jack mackerel' or 'pike' rather than relying on the ambiguous common name. The fish you get matters enormously for how you cook it.

Northern pike has Y-shaped pin bones running along the fillet; remove before cooking
Jack mackerel has small, fine bones throughout but no Y-bones
If a recipe specifies one species, the other makes a poor substitute without adjustment

Sustainability

Pacific jack mackerel stocks were overfished in the 1990s but are now considered well-managed under regional quotas and are classified as a sustainable choice on the North American West Coast. Atlantic stocks vary by region. Always check current Monterey Bay Aquarium Seafood Watch guidance or your regional equivalent before purchasing. Jack mackerel ranks among the most affordable oily fish precisely because it lacks the prestige of salmon or tuna, making it an excellent choice for cooks who want to eat well while supporting sustainable fisheries.

Pacific stocks: well-managed and sustainable
Atlantic stocks: vary by region—check current advisories
Lower on the food chain than many alternatives, with lower mercury levels

Common uses

Fish tacos and fish and chips—deep-frying with a crispy coating masks the strong flavor and creates texture contrastCanning and tinning—oil-packed is the most stable preparation; traditional in Portugal and SpainSmoked and cured—cold-smoked for fish spreads; hot-smoked for flaked fish dishesGrilled or broiled with bold marinades—acidic or sweet glazes complement the richnessFish stews and chowders—the firm flesh holds together well in liquid without falling apartPaté and rillettes—cooked, flaked, blended with fat and seasonings for savory spreadsFermented preparations—traditional in some Asian and European cuisines for complex, umami depthFish balls and cakes—the firm texture when cooked and flaked makes it well-suited for binding with starch and egg

Tips & pitfalls

Score the skin before grilling to prevent curling and ensure even cooking across the fillet.
Due to high fat content, jack mackerel stays moist longer than lean fish when cooking—it tolerates heat better, though extended cooking will still degrade texture.
For a milder flavor, soak fillets in salted water (2–3% brine, approximately 3 tablespoons salt per quart water) for 30 minutes before cooking; drain and pat dry.
Remove the dark lateral line muscle running along the side of the fish—this is where bitterness and strong flavors concentrate.
When frying, coat in a thick batter or cornmeal to create a barrier that retains moisture and balances the strong flavor.
Canning in oil or tomato sauce is the most reliable home preservation method; follow USDA guidelines for pressure canning to ensure safety.
Look for clear eyes, bright red or pink gills, and firm flesh that springs back when pressed—avoid fish with sunken eyes or any ammonia odor.
Northern pike has Y-bones; remove by cutting V-shaped grooves on both sides of the spine before cooking to produce bone-free portions.

Nutrition

158kcal

Energy

661 kJ · per 100 g

Where the calories come from

Protein 53%Carbs 0%Fat 47%

Protein

20.1g

40% DV

Carbs

0% DV

Fat

7.9g

10% DV

Fiber

0% DV

Sugars

of which

Sodium

86mg

4% DV

Notable micronutrients

Vitamin B12183% DV

Selenium66% DV

Niacin (B3)52% DV

Vitamin D45% DV

Riboflavin (B2)32% DV

Vitamin B619% DV

Source · USDA FoodData Central · approx. Fish, mackerel, Pacific and jack, mixed species, raw

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In the shops

Matched grocery products

No matched grocery products for Jackfish yet.

Good to know

Species: Pacific jack mackerel (Trachurus symmetricus) and Atlantic jack mackerel (Trachurus trachurus); northern pike (Esox lucius) in inland Canada
Family: Carangidae (jacks and pompanos)
Distribution: Pacific: Vancouver Island to Baja California. Atlantic: Eastern Atlantic from Norway to South Africa, Mediterranean, Black Sea
Size: Typically 1–5 lbs; up to 12 lbs and 30 inches
Flavor: Strong, oily, rich; bold and savory with pronounced depth; dark flesh
Texture: Firm, dense; moisture-retaining due to fat content, but extended cooking will degrade quality
Fat Content: Moderate to high (8–12% depending on season and diet)
Best Season: Late summer through fall; available year-round from commercial fishery
Storage: Refrigerate on ice within 2 hours of catch; use within 1–2 days. Freeze at 0°F for up to 3 months.
Yield: Approximately 45–50% usable meat after filleting and skinning
Common Forms: Fresh whole, fillets, steaks; also canned, smoked, dried, and salted

Substitutes

Mackerel (Atlantic or Spanish) — Similar strong flavor, oil content, and price point; the best direct substitute for Pacific jack mackerel in any preparation
Sardines — Smaller, softer texture; works well in canned or fried preparations where size and structure are flexible
Bluefish — Comparable bold, oily flavor; cook immediately as it degrades quickly after catch—choose fresh over frozen
Small Bonito (Tuna) — Firm texture, strong taste; good substitute for grilling or canning applications
Catfish or Carp — Appropriate only as a substitute for northern pike; milder flavor and readily available at most fish counters

Pairs with

Lemon, lime, vinegarTomato (fresh, canned, or sauce)Chili peppers, harissa,辣椒Onion and garlicCoconut milkBay leaf, thyme, oreganoBeer batter or cornmeal coatingPickled vegetables

Also called

Jack · Crevalle Jack