Such a beautiful example of the American Red Snapper. There will be those that confuse this with any old red snapper and that is unfortunate. This fish is amazing. The flesh is flaky and white with the slightest taste of the sea. For the true seafood lover this is definitely a fish to seek out. In saying that I do not mean deep-fried. I like any good culinarian appreciate, devour a perfectly deep-fried filet of fish, but this is not the one to do that to. This fish needs to be pan seared or grilled on a well oiled grill. In the pan I have to suggest finishing with a small slice of butter, fresh thyme, and a squeeze of fresh lemon juice. Just a quick baste and you will love it forever.
— matt bolus
Here are three pictures that I think show the beauty of the hog snapper. This has to be my favorite snapper of all times. The flesh is brilliant white and very tender when cooked. This fish works well when pan seared, poached, backed, or broiled. It is also a fantastic treat when eaten raw. To give you an idea of the size of the fish, the two of them are laying on a full size restaurant sheet tray that measures 18 inches wide by 26 inches long. From what I understand the fish got its name from the fact that the face, in particular the mouth, looks like that of a pig. And as you can see they can open their mouth wide to consume the food. One thing to note is that these snapper are not the easiest to filet. You will need a very sharp knife to cut through the massive scales. I will tell you more as I find out. And of course I always welcome information from those who know about it.
— matt bolus
Filed under Butcher, Buthering, Charleston, Crudo, Fish, Flavor, Hog Snapper, Ideas, Matt Bolus, Restaurant, Snapper, Sushi, Uncategorized