Tony Murray's site... Just for some safe keeping I thought I'd post it here: If you haven't tried grilled grouper throats, sautéed grouper cheeks, and smoked backbones in sesame ginger marinade before, you will not believe what you are missing... Here's the easiest way to do it:I always wear a Kevlar fish cleaning glove on my left hand; and my knives are kept extremely sharp at all times. The process of removing the throat of fish is the same for any large fish.
If you don't find the joint of this pulley bone; a pair of tin snips, lopping shears or a serrated knife will work. Cut and pull; it will require a bit of force to separate the tissues and membranes.
Those bones are large and when you fillet the fish plenty of meat gets left behind. When we have a family fish fry we cook the backbones first and eat them like an appetizer...
At the market we scoop the meat out of the throat in a fashion that makes it boneless and skinless and sell it with the cheeks. As Barry mentioned the texture is a bit different, say more like a chicken breast, not flaky like the fillets.
Shopaholic wrote: At the market we scoop the meat out of the throat in a fashion that makes it boneless and skinless and sell it with the cheeks. We sell the throats and cheeks for $6.99/LB., a good value when the fillets are going for........sit down now...........$19.99/LB.
I think he just shoots loads of snipe and lives on that for the entire year. So now I don't feel so bad about paying the gas bill from the last trip out.
Grouper is a family of fish that can reach sizes of up to 500 pounds. Goliath and other larger grouper, however, have tougher meat that is best used in chowders and stews.
While Goliath grouper can only be caught and released in the United States, there are many Asian countries that allow free-for-all fishing of these whoppers. Remove the scales of the fish on both sides by sliding the knife from the head, below the gills all the way down to the tail.
Many people are used to getting a fish fillet Thais already prepared at the store, and all they must do is go home and cook. Since the grouper fish are good candidates for filleting, it is important that you learn how to do it properly.
Fortunately, it is nothing complicated you may only require hand gloves and a filleting knife. Bones can easily pierce your skin when you run your hand under the fish while filleting.
These thin-bladed knives are preferable to wide-bladed knives because they can lie between the top layer meat and the skin to give you a clean cut. Its shape and size allow you to have an easy time when making fine and thin cuts.
The obvious thing to do before filleting is to clean the grouper and place it on a flat surface. After removing the head, use the knife to make a nice clean cut all the way through the grouper ’s back line.
Repeat the procedure, but this time the knife should go a little deeper to separate the flesh from the backbone. Turn over the remaining part so that the skeleton is on the flat surface giving you access to the other side of the flesh.
You will repeat the same process but this time you will need to make clean cuts running from the tail. Run the filleting knife smoothly through the backbone from the tail to the other end. Repeat this process but make a deeper cut this time and lift the flesh of the bones as you cut through the fish this time.
Make another deep cut at an angle, preferably 45 degrees, while lifting the separating flesh from the backbone. Dig in the knife one more time as you approach the tail and split it from the bones. Separate the fore-flesh from the rib cage with light cuts and follow it along until you remove second piece.
Nonetheless, you may notice some bones remained in the belly line of these pieces. Lay over the first piece and make a deep cut at the tail then place the knife at an angle and cut through to separate it from the skin.
You could make a deep cut, at the tail, and hold the skin as it separates from the flesh then pull it back as you push the knife forward. Assuming you did not begin by cutting off the head, you could start by inserting the filleting knife just above the fins at the backbone.
Use the knife to feel the grouper ’s bones as you make deeper cuts separating the flesh from the skeleton. After you do the same forth bottom side of the fish, cut off the head using the same procedure as explained earlier.
03/03/2006 Made with 1.25 lbs fish, based on reviews: doubled seasoning using Old Bay instead of paprika, halved butter (LOVE butter and still only used half). Bake 350 for 10, then broil for 2.5 each side.
Be sure to turn when broiling as the browning gives a nice texture and crunch. The only changes I made were to substitute garlic powder for the garlic salt and I added a bit of dill and a bit of salt-free lemon pepper to the spice mix.
I added some fresh squeezed lime juice (from a quarter of a leftover lime) in with the lemon juice/butter. I loved the mayo/paprika topping too and added some fresh chopped parsley over the fish.
Oh, yeah and I'm STILL trying to clean the mess out of my oven from all the splattered butter... LOL! 11/13/2003 As someone else mentioned this recipe is very buttery.
06/25/2012 I have been trying to build my repertoire of fish recipes, so after reading the first 10 reviews on this one, I decided to try it. Like most reviewers, I halved the butter (I only had 3 grouper files).