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Message: <blockquote data-quote="stalker" data-source="post: 205601" data-attributes="member: 863"><p>I constructed and ate a very lovely jackfish chowder a couple of weeks ago.  Very similar ingredients other than I didn't cook the jack carcasses to make the broth.  Jacks are so flavorful, all you need to do is poach the fillet chunks for a few minutes in a minimal amount of water.  The water from the poaching operation is added to the chowder.  My recipe used sour cream rather than milk.</p><p></p><p></p><p>Yummy!</p></blockquote><p></p>

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