We would eat some in the spring but with the abundance of walleye where I lived, why eat jacks.
Make pretty good steaks for the campfire though, as long as one is very good at filleting them. Lots of bones. I use to meet a guy from Sask. at our spring trip to Reed Lake and he always brough canned pike. Was good, almost like salmon.
Seen lots of large ones in my time up north but never that big. Would not want my hand in his mouth while removing a hook. Their teeth are razor sharp and slope backwards. I have lost a few spatters of blood to a few of them from hook removal.