Trigger fish ?

Post by **Reel Fun** » July 18th, 2007, 8:46 pm

How do ya'll cook'um...whole-fillet ??? Got a couple of nice ones today.....please tell me the way you like to fix'um...thanks.....

Post by **rocket** » July 18th, 2007, 9:21 pm

Fudpucker's in Destin makes a good fried Trigger sandwich

Give it a try.

Post by **Tom Keels** » July 18th, 2007, 9:36 pm

Whole on the bone. The trick is in the cleaning.

With a serrated knife cut off the tail, head, top and bottom fins. Then peel the skin off the meat.

Once you've cleaned one this way, you'll never clean them any different.

Post by **Barhopr** » July 18th, 2007, 10:45 pm

My ole pappy swears by the catfish method for grouper, triggers, sheepshead etc..... Just skin'em.

Post by **Reel Fun** » July 19th, 2007, 7:49 am

Thanks guys..... I'm gonna give a try today. After skinning.....do you Broil, bake, cut up and fry, or what ?????

Post by **bman** » July 20th, 2007, 5:46 am

I read the "how to cook" post first...

We always fillet them...
Skin the back half and cut the fillet off.