Characteristic DescriptionTaste Mild tasting with a faintly sweet undertoneTextureFirm, large flakesFishinessLow levelsOilinessHigh levelsColorWhite, once cooked The most common is the red grouper, which makes up approximately 70% of production each year.
If you don’t have a reliable source for fresh grouper, consider buying the frozen product. Its high levels of oil help it maintain a lovely moist texture even if it’s a little over-cooked.
It’s also tasty eaten on its own, on skewers, with a zesty lemon marinade, a creamy tartare sauce, or a combination of butter, garlic, and lime juice. The debate for whether grouper is best eaten with batter, crumbed, floured, or with nothing added will always rage on.
Blackening is a quick and straightforward method that produces moist fish encased in a flavor-packed coating. Although blackening is suited to outdoor grilling, you can also cook the fish in the oven or fry it in a pan.
Preheat a large skillet on the grill or stove top on high heat for at least 10 minutes. Rinse the fish fillets in cold water, then pat dry with paper towels.
Once all the ingredients are evenly distributed, transfer the mixture to a platter or large plate. Add olive oil to the skillet then cook the grouper on a high heat, covered.
Garlic tarragon basil thyme oregano paprika cayenne parsley As groupers are a reef-dwelling fish, they have the potential to be contaminated by toxins, which can lead to Ciguatera poisoning.
Your best option to avoid getting sick is to check with the seller if the fish comes from a hotspot for Ciguatera. Some problem areas include the Caribbean Sea, Hawaii, and coastal Central America.
It is prized for its moist meat that easily flakes into big chunks once cooked. Grouper is considered to be a white fish, along with haddock, catfish, tilapia, and snapper.
It’s relatively high oil content makes it a simple fish to avoid overcooking. It is a blank canvas that allows the creative cook to pair exciting ingredients with the fish.
If you enjoy fish that isn’t too full of flavor then you might also like to check out our sea bass guide. Fresh grouper is highly sought-after both by restaurants and by individuals looking to make a good meal.
The meat is firm with a relatively high moisture and oil content. All grouper species are considered by chefs to have an ideal flavor for a number of dishes and preparation styles.
The dominant characteristic that makes grouper ’s food quality so high is its oil and moisture content. Compared to most other mild-tasting types of fish, grouper has a much higher oil and moisture content.
Grouper meat has a unique texture when compared to most other commonly eaten fish. High oil and moisture content keeps the large flakes firm, yet still tender.
Buttery, smooth, firm, and tender would be the best way to sum up grouper ’s texture in a few words. In our opinion, the variation between group species is small, but still notable enough to warrant some attention.
You’ll commonly see gag lumped in with black in the seafood market due to its very similar flavor and texture. The vast majority of what you’ll find in restaurants or stores will be a variety of red, black, and gag grouper.
Grouper ribs are large, making this process fairly simple. You’ll find a fleshy area that runs from right in front of the gill to right next to the grouper ’s eye, following along the line of the mouth.
Once you make it to the area next the grouper ’s eye, simply flip the cheek out and peel it off of the remaining attached skin. There is a wide variety of ways to cook and grouper pairs will with many flavors.
This is yet another benefit of the high oil and moisture content within grouper meat. Overcooking is definitely possible, but it’s much less common than it is when dealing with flakier, drier fish like snapper or sole.
Grouper sandwiches are one of the most well-liked seafood staples in coastal areas and are always a good choice. The immense popularity of grouper makes it extremely easy to find endless recipes in cookbooks and all across the web.
If you’re an adventurous chef, the forgiving nature of grouper meat makes it an ideal choice for trying out new recipes and seafood creations. If you’ve made it this far, you know just about everything you need to confidently order grouper at a restaurant or prepare it yourself at home.
It really is one of the tastiest fish on the menu and I’ve known of plenty of seafood skeptics who still enjoy a good grouper filet. Grouper fishes are usually either green or brown with fantastic outlook.
Epimetheus and Micropascal genus of the numerous follicular heavy-bodied species of the group, the family Seraniidae (Order Performed). The members of the group in the parsiformes sequence are some gen- era fish in the subfamily Epinephellini of the Seaside family.
Not all strands are called groupers; The family also includes sea bases. The common name grouper is usually given to fish in one of two large genera: Epimethius and Micropascal.
Also, the classes classified in the small genera Aniperidon, Chromilipates, Dermatologist, Graciela, Scotia and Trio are also called as Grouper fish. Description The group walker is the telecast, usually with a strong body and a large mouth.
They do not have many teeth at the edge of their jaws, swallowing the victim rather than biting it, but they have heavy crushing tooth plates inside the pharynx. Reports of a deadly attack on humans by the largest species are not confirmed by the giant grouper (Epimetheus lanceolatus).
Their mouths and cheeks create a powerful sucking system that pushes their prey away. Research indicates that rowing Grouper fish (Platypus pusuliferase) sometimes cooperate with giant bend in prey.
Reproduction Groupers are mostly psychotic protogynous hermaphrodites, that is, they simply become females and have the ability to change sex after sexual maturity. If a man is not available, the biggest woman who can change her sex and increase her fitness will do so.
Gynecourism, or a reproductive technique of two distinct sexes, was developed individually in groups at least five times. Volume Malaysian newspaper The Star reported that a 180-kilogram (397-pound) grouper was caught near the Play Serbian on the Malacca coast on January 27 at the China Fuji Sea World Aquarium.
On September 27, a Costa Rica newspaper reported a 2.5-meter (.5.5-foot) gripper in the city of Senorita, Lima. On November 27, a 310 kg (686-pound) rapper was caught and sold at a hotel in Donovan, China.
In August 2014 at Bonita Springs, Florida (USA), a large grouper carried a 4-foot shark on a leg that was captured by an angler Epimetheus and Micropascal genus of the numerous follicular heavy-bodied species of the group, the family Seraniidae (Order Performed).
Grouper is a thin, moist fish that is distinct but light-flavored, with large flakes and firm texture. Goliath grouper formerly known as “Catfish” can grow up to 8 feet tall and weigh about 800 pounds.
The group has become a favorite of people related to healthy food because it is nutritious as it is delicious. Black Sea Shaft: A small, rotten fish associated with grouper.
Growing to a length of 8.2 feet (2.5 meters), this grouper can weigh 800 pounds (363 kg). In Florida, the largest hook and line catch sample weighs 680 pounds (309 kg).
The most innocent view of a book written by an English adventurer in 1697; He writes that the jewel is a kosher animal that was favored by the Jews of Jamaica. According to conservation teams, 20 out of 162 known species of Grouper fishes in the world are expected to be extinct.
Group worms are popular food fish around the world, but they are especially vulnerable to overhauling due to slow fertility rates. Very light yet unique smelling white and sleeveless; Some call the gripper a cross between the bus and the halibut.
The Goliath grouper is mainly found in shallow tropical waters between coral and artificial rock. Its range covers the Gulf of Mexico and the Florida Keys of the United States, the Bahamas, most of the Caribbean, and most of the Brazilian coast.
Apparently, this monster grapple tried to steal at least one other catch in the early morning. The Atlantic Goliath groupers are known to be 8 feet (2.4 meters) tall and weigh several hundred pounds.
I had a reader ask for a list of mild tasting fish and their texture. Black grouper at Flower Garden Banks National Marine Sanctuary.
U.S. wild-caught black grouper is a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations. Fishing gears used to harvest black grouper have minimal impacts on habitat.
The groupers complex is not subject to overfishing based on 2019 catch data. Black grouper grow up to five feet long and can weigh up to 180 pounds.
They also have teeth plates inside their throat that prevent prey from escaping after being swallowed. Black grouper are found in the western Atlantic from Massachusetts to Brazil.
They are particularly associated with the southern Gulf of Mexico, Florida Keys, Cuba, the Bahamas, and throughout the Caribbean. Annual catch limits are used for black grouper in the commercial and recreational fisheries.
Both the commercial and recreational fisheries have size limits to reduce harvest of immature black grouper. The commercial and recreational fishing seasons are closed from January through April to protect black grouper during their peak spawning period.
Year-round and/or seasonal area closures for commercial and recreational sectors to protect spawning groupers. Groupers are managed separately by commercial and recreational sector in Puerto Rico.
HABITAT: Both juveniles and adults frequent inshore holes and ledges, often on deeper grass flats. DESCRIPTION : Gray or light brown with wavy markings on the side that generally do not form boxes or circles.
Color deepens to dark brown shortly after removal from water. GAME QUALITIES: An aggressive striker and hard fighter at all depths.
Offshore bottom fishermen tend toward stout rods with 50- and 80-pound-test lines, but such grouper digging” rigs are strictly necessary only in very deep water. Many anglers catch lots of Gags on spinning and plug tackle.
Hard-lure casters use Deadhead jigs, mostly, while rollers rely on large deep-diving plugs. Live bait fish of various sorts are the best natural offerings-try Pilchards, Pinkish, Grunts or Sand Perch (Squirrel fish).
Dead small fish and large cut baits also work well. BLACK GROUPER (Mycteroperca Monaco) OTHER NAMES: Monaco Ararat Again RANGE: Sometimes encountered in the deep Gulf and upper Atlantic, but common only in South Florida, the Keys and the Bahamas.
HABITAT: Blacks of many sizes are commonly found around the edges of coral reefs, from about 30 feet of water out to the deepest drop offs. Even big fish, however, may roam to much shallower patch reefs, especially in cooler seasons.
SIZE: The largest of our Mycteroperca groupers, the Black frequently exceeds 50 pounds in weight and can top 100. TACKLE AND BAITS: For all-around work, ocean gear with lines of 30-pound test or higher gets the call.
One key besides a huge helping of luck is to hook the fish while drifting, instead of at anchor. The drift of the boat adds to the power of the tackle and just might help drag the big fish far enough away from his rocky “hole” that he cannot get back.
Pinkish and Pilchards are good too, as are Mullet heads and other large cut baits. Best casting lures are Deadhead jigs, weighing from 1-4 ounces, depending on depth.
Trolling over the reefs with rigged, swimming Mullet, feather-and-strip combos, and large plugs also takes many. DESCRIPTION : Shows various colors, including two major phases, one of which would make it difficult to tell from the Black Grouper were it not for the bright yellow trim of the pectoral fins.
SCAMP (Mycteroperca final) OTHER NAMES: Brown Grouper, Broom tail Grouper, Amadeo RANGE: Most plentiful along the Gulf Coast and roughly the upper half of the Florida Atlantic Coast. Not common in South Florida and the Bahamas, where it is largely replaced by the similar Yellow mouth Grouper (next).
HABITAT: Sometimes fairly close to shore, but generally sticks to deep reefs and ledges offshore. Elongated rays of the caudal fin give the broom tail appearance.
GAME QUALITIES: Outstanding on light tackle, but most are overpowered by heavy gear. TACKLE AND BAITS: Sheer depth-typical of many Panhandle bottom-fishing drops-may necessitate rods and lines stout enough to handle very heavy sinkers.
Deadhead jigs weighing 3/4 of an ounce to 11/2 ounces get lots of strikes with light gear-and if the bare jig isn't producing, it can be tipped with a strip of cut bait, or a whole small bait fish, and used as a bottom fishing rig. Large diving plugs draw strikes in fairly shallow water-to about 50 feet.
YELLOWMOUTH GROUPER (Mycteroperca interstitial is) OTHER NAMES: Salmon Rock fish RANGE: Most common in the Bahamas but found in South Florida, especially the Keys, and on Gulf reefs. HABITAT: Occasionally on shallow patches, but more on deeper reefs to 120 feet or so near the edge of blue water.
DESCRIPTION : Almost a ringer for the Scamp, except that the inside and corners of the mouth are yellow. GAME QUALITIES: A tough fighter on tackle of reasonable size.
TIGER GROUPER (Mycteroperca Tigris) OTHER NAMES: Monaco NATO RANGE: More common in the Bahamas, but seen fairly often in the Keys. DESCRIPTION : Dark markings against a dusty gray background form vivid oblique stripes on the upper sides.
TACKLE AND BAITS: Heavy spinning and bait casting outfits, along with light boat rods and lines up to 20- or 30-pound test. Tigers will take a variety of artificial, including jigs and trolling plugs.
HABITAT: Juveniles to around 100 pounds frequent mangrove creeks and bays of Southwest Florida, especially the Ten A Thousand Islands and Everglades National Park. Adults can be found at a variety of depths, from holes and channels of coastal waters out to offshore ledges and reefs; also around pilings of bridges and under deepwater docks and piers.
Juveniles are brilliantly marked with a series of irregular dark brown bars against a light brown or gray background, extending from head to tail. Numerous black spots are usually present as well on head, sides and fins.
Adults have the same pattern but in more subdued shades of brown that are not so brilliantly contrasted. The tail is round, as are the posterior, dorsal, anal and pectoral fins.
FOOD VALUE: Small ones excellent and big ones darn good which was the main reason for their precipitous decline and total closure in Florida in the 1980s. Some very big ones have been caught on very light lines in shallow water after being coaxed away from obstructions, but the giant Jewish around deep wrecks defy the heaviest sporting tackle.
TACKLE AND BAITS: Bait casting, spinning and even fly tackle make acceptable matchups for the inshore fish, which will and often do hit the full range of lures and flies that are used by Shook casters. WARSAW GROUPER (Epimetheus nitrites) OTHER NAMES: Giant Grouper, Black Jewish, Garuda Neurite RANGE: All Florida coasts, Atlantic and Gulf, but not reported from the Bahamas.
Party boats working offshore waters of the state's upper half both Gulf and Atlantic seem to bring in Warsaw's more often than elsewhere. Large specimens (which most are) can be somewhat coarse unless the fillets are cut into thin steaks for frying or baking.
GAME QUALITIES: Great strength is the hallmark of the Warsaw's fighting arsenal, and the angler who gets one on a manual rod and reel will know he's been in a tug-of-war. TACKLE AND BAITS: Only the heaviest rods, large reels and lines testing 80 pounds or more are really adequate.
Catches on lighter tackle are opportunistic and rare, and usually of the smaller specimens. Fairly large whole fish, or halved bonito and other hefty cut baits are all productive whenever they can be dropped to within gulping range of a Warsaw.
RED GROUPER (Epimetheus Mario) OTHER NAMES: Hero, China De Vivero RANGE: Common throughout Florida; also present in the Bahamas and common in some areas. HABITAT: Widely distributed from close inshore in many areas of Florida to ledges and wrecks in up to 300 or so feet of water.
DESCRIPTION : Overall light or rusty red with whitish spots and large blotches. No black mark on caudal peduncle fleshy area between tail and posterior dorsal fin.
Although Reds will “hole up” like other Groupers, many are hooked on light and fairly light tackle in areas where cover is well scattered, and this gives them the chance to demonstrate their toughness to best advantage. They are ready strikers on Deadhead jigs, fished with light tackle.
HABITAT: Prefers coral reefs, and probably does not roam into water much deeper than 120 feet or so. In the Islands, small specimens are common over inshore patches, and also in creeks and channels.
DESCRIPTION : Looks much like the Red Grouper in shape and pattern, although the basic coloration tends more to brown or gray than reddish. FOOD VALUE: Small ones are excellent; fish over 10 pounds are almost as good, but harvest is currently prohibited in Florida.
TACKLE AND BAITS: Most are caught by potluck reef or creek fishermen on light ocean gear or stout bait casting and spinning outfits-all using lines of 12-20 pounds. Cut fish, conch or squid all make good baits, and Nassau's will also strike jigs, spoons and underwater or surface plugs.
Bigger fish on rough coral reefs require heavy tackle for bottom-fishing, and can also be caught by trolling with feather-and-strip baits or with large swimming plugs. RED HIND (Epimetheus Gustavus) OTHER NAMES: Strawberry, Sandwich Grouper, Cabrillo, Sofia RANGE: Very plentiful on Bahamas reefs in 40-80 feet.
Caudal, anal and posterior dorsal fins edged in black. TACKLE AND BAITS: In some reef areas of the Bahamas, Red Hinds can be caught to the point of boredom by drifting and bouncing the bottom with jigs.
ROCK HIND (Epimetheus ascensions) OTHER NAMES: Rock Cod, Cabre Morey, Hero Cabrillo RANGE: Widespread in Florida and the Bahamas, often in company with the Red Hind, but usually less plentiful in southern portions of the range. DESCRIPTION : The Rock Hind is mostly brown or tan in background color.
Has spots similar to those of the Red Hind, but also is marked by large, dark blotches on the upper sides usually two, but often more. SIZE: About the same as the Red Hind, but maximum may be slightly larger to 8 or 9 pounds.
CONEY (Epimetheus Julius) OTHER NAMES: Golden Coney, Golden Grouper, Cultivar, Crunch RANGE: South Florida, Bahamas and Caribbean. DESCRIPTION : A very small Grouper, the Coney is seen in various color phases, including vivid yellow, gold-and-brown, red-and-brown.
Grassy (Epimetheus orientates) OTHER NAMES: Enable, Cuba Cabrillo RANGE: South Florida, Bahamas and Caribbean. GAME QUALITIES: Aggressive striker, sometimes on surprisingly large lures, but too small to put up a fight.
TACKLE AND BAITS: Like the Coney, a common reef catch when small hooks are used. SPECKLED HIND (Epimetheus drummondhayi) OTHER NAMES: Kitty Mitchell, Calico Grouper RANGE: Both coasts of Florida, but most often caught in the Keys and this is probably because of heavy fishing around well-known seamounts or “humps,” particularly off the Keys towns of Marathon and Islamabad.
DESCRIPTION : Generally dark gray or reddish brown, with a profusion of small, creamy or white spots on sides, gill covers and fins. It is theorized that the great pressures under which they live helps make the flesh more succulent.
GAME QUALITIES: Seldom caught on sporting gear, but when they are especially if that gear is a reasonably light outfit, the fight begins strong but diminishes fast as the fish is brought higher in the water column. MARBLED GROUPER (Epimetheus INERIS) RANGE: Bahamas and South Florida.
DESCRIPTION : Dark brown or charcoal with numerous white spots. TACKLE AND BAITS: Power reels and cut bait fish or squid.
SNOWY GROUPER (Epimetheus hiatus) OTHER NAMES: Golden Grouper RANGE: Occurs in deep water throughout Florida and the Western Bahamas; probably Eastern Bahamas as well. DESCRIPTION : Dark gray or brown with scattered whitish spots.
Dorsal, pectoral and anal fins have yellow outer edges. Likes rocky areas, wrecks, channels with hard bottom, jetties, deep holes in grass flats.
DESCRIPTION : Color is generally black or charcoal, with blue highlights and tiny white spots or stripes on dorsal fin. The flesh is mild and white but, sadly, most Sea Bass caught these days are too small to be worthwhile.
The occasional outsize specimen should be filleted and skinned, but take care when doing so, because gill covers are sharp and so are the spines. GAME QUALITIES: A hard and willing striker on both natural baits and a variety of artificial lures.
Sea Bass greedily hit live or dead shrimp and all sorts of cut baits, along with live small bait fish and artificial jigs and underwater plugs. SAND PERCH (Di plectrum Formosa) OTHER NAMES: Coral Snapper, Squirrel fish, Solo RANGE: Both coasts of Florida, north to south.
HABITAT: Sand Perch are found from bays and shorelines to well offshore over a variety of bottoms. They seem to prefer rather open bottom with patches of grass or scattered rock, and they also like deep channels.
DESCRIPTION : Slender, cylindrical shape, with large mouth and wide tail. Color is tan with brown vertical bars or blotches, and full-length horizontal lines of blue and orange.
Afterward, when you try it, you regret ordering it and end up leaving the restaurant with an empty stomach and a slight feeling of embarrassment. After you come home to your comfort zone and order that good old pizza, the situation in the restaurant becomes a funny story.
Snapper is a reef fish that is harvested in the Gulf of Mexico, Caribbean and South Atlantic waters. The flesh is white, delicate and mild and it’s tinted pink from its red skin.
If you are buying the fish in the market, it would be useful to learn how to recognize a fresh snapper. Here are a few tricks! As I mentioned before, snapper has big eyes, so pay attention to them.
If its bloodline is bright, this snapper is worth your money. The smell of it should be fresh, mild, and pleasant, just like the salty ocean.
Snapper is one of the most desirable deep sea food delicacies because it responds well to most of the cooking methods. It can be baked, fried, steamed, broiled, poached and grilled.
Snapper is also low in cholesterol and saturated fats, plus, four ounces of it contain only 110 calories. Before cooking, you should prepare it by removing some parts, such as the head, backbone, small pin bones, the fins and the tail.
Fish in a salt crust is just delicious, and it goes perfectly with the bitterness of the Eggplant purée. It would be an advantage if you grilled the whole fish because it keeps it moist, tender and flavorful.
I would recommend adding Easy Tomato Sauce, and your BBQ party can begin! I just love the way Chinese prepare their dishes, so this one is my absolute favorite.
You can never go wrong with the combination of garlic, soy sauce, ginger, rice wine, and sesame oil. The perfect combination of crusty surface and a mild core is the reason why this recipe is at the top of this list.
Fresh snapper, knife, slices of lemon on a cutting board and spices Snapper is an exotic fish that tastes so sweet, mild and juicy.
Today, I am feeling up for a BBQ Snapper, and I am curious to know which recipe will you try out first! The closest we’ve gotten to an answer is on the polling website shareranks.com, which, with more than a thousand virtual votes, came up with fish that deserve a place on your table.
Given that the source material being an internet poll, the answers tend to generalize and several large families of fish have been grouped together. The polls result also tend to favor more popular fish, but the number-one answer did surprise us.
Its lean, flaky meat is very versatile and can be cooked in a number of ways, and halibut cheeks are especially prized as the most tender part of the fish. If you’re lucky enough to have some halibut on hand, try squeezing out a little fresh lemon juice on it, dip it in batter and deep-fry it.
Many people count white perch among their favorite fish for its flaky texture and mild taste. We like to use a deep-frying pan with olive oil for a tangy taste that’s also good for you.
Image from Geeklikepi on the Wikimedia Commons. Oily, moist, and fairly mild with a sweet flavor, the red snapper is a fish that is hard to mess up. One of our favorite ways to prepare snapper is by melting butter mixed with a splash of Worcestershire sauce and some fresh garlic.
Take a glass baking dish and place the snapper in it, and then pour the butter sauce over the top. Image from the NOAA. Yellowfin tuna, or AHI, is one of the more coveted fish on this list, especially by chefs specializing in sashimi.
The Complete Guide to Sushi and Sashimi, that can take you through each step with color images to help you. Some anglers keep away from lake trout, which they describe as “muddy” and too oily for the effort, while others love them.
There are so many ways to prepare trout, but our favorite has to be pan searing it in a cast iron skillet. Image from Kim on Flickr. High in fat and low in the dreaded fishy flavor, sea bass is best grilled, poached, or steamed.
Possibly one of the most overused fish in the country, salmon still enjoys a stellar reputation for its firm, flaky flesh and mild flavor. If you want a real treat, get a Camp Chef Pellet Smoker and carefully smoke your salmon to perfection.
He cooks it in many ways, but our favorite is when he takes a sharp fillet knife and makes slits across the meat. Image from Divervincent on Wikimedia. You might not have heard of this one before, and frankly we were a bit surprised to see it on top of the poll.
Also known as km, one of the few places you could fish for this species is Hawaii, and spearfishing is generally preferred. Trigger fish are beautiful, brightly colored fish with interesting patterns and dramatic body markings.
Part of the Balustrade family, there are 40 different species of trigger fish occupying both tropic and subtropic oceans all over the world. Trigger fish go by many names, depending on the locale- Lagoon, Titan, Picasso, Reef, Grey, Christmas Island, Clown, Pink tail, Blister, Cant hi and humuhumunukunukuapuaa (pronounced ‘Hume’Hume’nuke’nuke’Wei:PU’was in Hawaiian) or Humdrum for short.
A unique characteristic of the trigger fish species is that they have a mouth full of teeth. Of course, the large Titan Trigger fish may attack an unsuspecting diver if you are not paying attention.
Titan Trigger fish are rather large, and that big mouth full of teeth wouldn’t be very welcome. Ciguatera is a foodborne illness that causes an array of negative effects ranging from nausea to cardiac and neurological issues.
The risk of ciguatera can be mostly eliminated by avoiding the consumption of larger fish. Other species in the trigger fish family can be eaten and are very popular because of their clean white meat.
Fillets from trigger fish are light and thin and work well with any standard fish recipe. This initial preparation will get you into that thick, tough skin so you can continue with your cleaning and filleting as you would with any other fish.
Fillets from trigger fish are thin and light and so good for baking, grilling or frying. In the past, these gorgeous fish were only for the aquarium but chefs developed ways to use trigger fish for the dinner table.
Using pepper, salt, and chopped herbs that go well with fish, like basil, parsley, marjoram, dill or oregano and sprinkle them over the fillets. Add some oven roasted vegetables, a fresh, crisp salad, and your favorite glass of white wine, and there you have a delicious meal.
Trigger fish like cut bait of any type, shrimp, strips of squid, and they bite at plastic lures. Don’t get excited about the plastic lures because the small mouth of a trigger will rarely get hooked on them.
Once you spot a trigger fish, slowly pull within casting distance and flip some bait near it. Be alert and ready to reel in a trigger fish, because they’ll move fast once you hook up.
If the trigger fish are being stubborn and not biting, you may want to try a technique called “bucketing.” These fish really love to hide inside anything floating around, something you can use to your advantage. Now is an excellent time to remember the mouth full of big teeth that the trigger fish possess.
They’re usually classified by fishermen as pesky bait thieves, but shouldn’t be overlooked as a potential tasty meal. Just make sure you keep food safety in mind when you’re deciding whether to eat a trigger.