Cavalie fish, also known as jack or cavalla, refers to various species in the Carangidae family, commonly found in warm coastal waters. Two notable types are the Black Cavalie (Black Jack) and the Yellow Cavalie (Yellow Jack). These fish are known for their firm texture and strong, flavorful meat, making them popular in various culinary preparations, particularly in Caribbean and Latin American cuisines.
Black Cavalie (Black Jack)
• Appearance: The Black Jack (Caranx lugubris) has a dark, almost black body with a robust and elongated shape. It has a silvery belly and can grow quite large.
• Flavor and Texture: Black Jack has firm, meaty flesh with a strong flavor. It holds up well to grilling and other high-heat cooking methods.
• Best for: Grilling, frying, and making robust fish stews or soups.
Yellow Cavalie (Yellow Jack)
• Appearance: The Yellow Jack (Carangoides bartholomaei) is characterized by its yellowish tint, particularly along the sides and fins, and a silvery-blue body.
• Flavor and Texture: Yellow Jack has a slightly milder flavor compared to Black Jack, with a firm and flaky texture. It is versatile and works well in a variety of dishes.
• Best for: Grilling, baking, ceviche, and light frying.
