Cool, did not know they were different species. Another thing, when I lived in Key Largo I used to catch tons of Jack Crevalle and everyone there told me you couldn't eat them because they were too trashy/bloody. One day, all I had caught were some Jacks and I was hungry, so I filleted them up, wrapped them in foil and threw them on the grill. Once cooked, they had a firm bloodline that you could slide right off with one finger, and the rest of the fillet was white and delicious! I ate lots of them after that.