Caught a filleted a nice size yellow jack. I kept him because I seem to remember some talk of them being good eating. I unintentionally bled the fish, he wouldn't fit in my cooler with out cutting the tail off. When I filleted the fish I was amazed at the quality and weight of the flesh. Muscley fish, a great fight bringing him in on light tackle. Anyhow does anyone have any suggestions for cooking yellow jack up? I got the filets on ice in the fridge till tomarow.