They use their huge mouths to dig shelters in the sand where they hide from predators and ambush prey. Their large size makes it easy to cut them into boneless strips.
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 clean cut. Its shape and size allow youth 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.
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. 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.
Black grouper have an especially high meat yield in relation to their weight. 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. Turn your knife sideways, angle down slightly, and work your way across.
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. Sicilian-Style Roast Fish Sign In Sharpening Orders Shipping Update We currently estimate a 2–4-week delivery time.
One of the things I love about Italian cooking is how a few quality ingredients can transform a simple recipe into a memorable dish. Here, fish fillets seasoned with just oregano, lemon, and salt and pepper are roasted.
4 8-ounce fish fillets, such as mahi, yellowtail snapper or grouper Kosher salt and freshly cracked pepper 1/2 teaspoon dried oregano Zest and juice from 1 lemon Extra virgin olive oil To make sauce, combine onion, garlic, sugar, vinegar, salt and pepper and let stand at room temperature while fish cooks.
For more than 10 years, Lynn has taught cooking classes and done product demonstrations throughout the east coast. She also has been a personal chef, general manager of a restaurant, producer of salad dressings and appetizers, and writer of weekly food columns.
Lynn believes that healthy ingredients plus good tools and proper technique make the kitchen a happy place, where meal prep is not a chore, but a gift we give the people we love. When she's not in the kitchen, Lynn enjoys antique boating, classical music, and long walks with Coco, her toy French poodle.
Learn More Top 10 Cuzco Kitchen Recipes of 2020 Layered Greek Dip with Pita Chips Quick and Easy Apple Bites Appetizer Shop faster and easier by saving addresses in a secure online account.
By using all the fish; it is a sign of respect for the animal as well as the resource. 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.
I finished spending the day watching Bear Grills, the survival guy on TV. 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.
Barry, I will take some pictures over the next few days and post them. 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.
Remember, Scott works with fish for a living. I think he just shoots loads of snipe and lives on that for the entire year.