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Snapper Throats. Delicious

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After reading the article on step by step snapper cleaning I decided to keep the snapper throats from the snapper I was cleaning that day. Not wanting to fry them I decided to throw them on the pit. After making sure they were totally scaled, I scored the meat and rubbed down with olive oil., seasoned with black pepper garlic, then lemon juice. Normally I prefer lime juice but didn't have any limes. Put them on the grill for 20 minutes basting with butter and chopped garlic. Indescribably good. If I've had any better fish, i can't remember when. Thanks to Ricky Richoux for the heads up on throats. I cooked 3 but 2 would have been plenty. Couldn't believe how much wonderful meat I've been throwing away. I've been using the same cooking method but in a fish basket for bream, bass and sacalait cooked scaled and whole. Cooking fish with the bones in is totally different and better. Good eating to all.
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Re: Snapper Throats. Delicious
Glad you enjoyed them. We have done the same thing with redfish throats. You will never throw a redfish throat away again!
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Re: Snapper Throats. Delicious
I know this is gonna sound crazy but we used to fry the snapper livers too. somebody from the crew would fry them while we cleaned the fish. Very light and tasty. Haven't been snapper fishing in years though. The crazy season/limit makes it not worth burning the fuel.
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