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Old 10-08-2004, 11:58 AM
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Default snapper throats

I've heard that I've been wasting the best part of a red snapper if I don't save the "throats" Any advice on how to seperate this piece from the rest of fish? Do you cut it out and scale it? Any snapper experts out there?

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Old 10-08-2004, 12:44 PM
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Default RE: snapper throats

rofish... Not sure if it's the same thing but you reminded me of something I learned many years ago from an old salt. We do a lot of bluefishing off the NJ coast. Large blues, fun to catch but not so good table fare. Great crab bait though. This old timer told me to cut out the cheeks (between the eyes and jaw) and cook as they were scallops. Wow, great eatin. Just wondering if your throats are a similar version. Hope someone chimes in, sounds interesting.
Did a quick google search and found some sites for snapper throats but didnt have the time to find a site to explain how to cut them out and from exactly where. Good luck.
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Old 10-08-2004, 01:56 PM
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Default RE: snapper throats

there is alot of really good meat on snapper throats.....scaling them is not easy after they are cut out.....scale them while the fish is whole so you have something to hold onto.

boil them and then pick off the meat and make some fish patties, or deep fry

worth the extra effort

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Old 10-08-2004, 02:01 PM
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Default RE: snapper throats

One way to make Bluefish better tasting is to cut them down the back of the head, as if you were cutting the head off, down to the spine. Do this while they're still alive. Hang them by the tail, or stand in a bucket. Lots of dark blood, and bile will run out. When you fillet them, cut out the dark meat prior to cooking. I've tried these steps and it greatly improved the taste of what I considered an inedible fish.
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Old 10-08-2004, 02:44 PM
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Default RE: snapper throats

No need to scale them, you eat them from the inside of the throat. I usually put butter and spices on the inside meat, wrap them in alum. foil, and put them on the grill. When they fall open(flat) they are ready. Just take a fork and pick out the meat, it will come off of the skin. This really only works on larger snapper lets say over 10lbs. The smaller ones are just a headache. It's not hard to remove the throats from the fish but it is hard to describe how to. I would find someone that knows how and get them to show you. You will not be disappointed!
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Old 10-08-2004, 03:41 PM
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Default RE: snapper throats

Back in the day when we used to catch hundreds of red snapper on our old Bertram out of Grand Isle, LA I would watch my grandfather cut out snapper throats all afternoon. Didnít look that difficult, but he was a surgeon. I think he used to fry them. He was the only one at the camp who ate them.
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Old 10-08-2004, 03:59 PM
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Default RE: snapper throats

Snapper throats are basically the muscle group that works the pectoral fins. We filet (half shell) our snapper leaving the skin and scales on for the grill. When the filets are removed from the snapper, the chunk of meat that remains on the under side of the fish behind the gills, including the two pectoral fins, is what they call the throat. Take your electric knife and cut from lower throat latch (gill slot) angling upward to intersect your filet cut behind the head. Turn the fish over and do the sameon the other side. What you'll have is one whole lump of meat, skin, scale and pectoral fins. Just throw snapper throats on the grill, scale side down, and baste the upper exposed meat side with lemmon butter until fork tender. It will all easily separate apart with a knife and fork when cooked. There will be four long flat bones within that pull right out. The rest is meat.

As mentioned above, it isn't worth messing with the small snapper, but there is quite a bit of meat on the bigger ones, and it is quite tasty, I believe because it is fattier tissue.
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Old 10-08-2004, 04:06 PM
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Default RE: snapper throats

don't forget the cheeks!
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Old 10-08-2004, 04:16 PM
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Default RE: snapper throats

same thing with the big red's you catch !

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Old 10-09-2004, 12:10 PM
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Default RE: snapper throats

Great advice guys! I'm planning a trip offshore on Tuesday (if this weather clears) and i'll "go for the throat". Thanks again!
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Old 10-11-2004, 04:08 PM
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Default RE: snapper throats

Years ago I and my friends discovered, that we wasted the best parts of our fish, by fileting them. We don't do that anymore. We just gut them them, stuff the cavity with veggies and bake the entire fish. Using little lobster forks, you can dig out the cheeks and the throat area.
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Old 10-11-2004, 04:14 PM
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Default RE: snapper throats

Tin Snips. Cut from side fin to under gill plates. Pull throat towards mouth. Cut the remaining piece under the chin. Done.

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Old 10-12-2004, 08:27 PM
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Default RE: snapper throats

I have a series of photos showing how to cut these throats on Grouper and Snapper on my website. I won't post the URL of the website here but will direct you to it if you e-mail me.

On a large Grouper, the throat may weigh several pounds. Actually, it includes the pectoral fins and, it is analogous to the breast of chicken. If you split it down the middle, it looks darn near identical to a chicken breast. I skin Snapper and Grouper throats rather than scaling.

Grouper cheeks make the finest of fish sandwiches. They are very easy to cut also. I might have the procedure for cutting them on the website too. If I don't have it available, I will take photos of the procedure when I am cleaning fish from Friday's charter.

I do not normally cut these pieces of fish for my charter clients. After a long day's fishing, I fillet and bag fish. Anything else is just too time consuming. My fishing days, from start to finish are 12-14 hours and, as I get older, it takes longer.

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Old 10-12-2004, 08:27 PM
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Default RE: snapper throats

I have a series of photos showing how to cut these throats on Grouper and Snapper on my website. I won't post the URL of the website here but will direct you to it if you e-mail me.

On a large Grouper, the throat may weigh several pounds. Actually, it includes the pectoral fins and, it is analogous to the breast of chicken. If you split it down the middle, it looks darn near identical to a chicken breast. I skin Snapper and Grouper throats rather than scaling.

Grouper cheeks make the finest of fish sandwiches. They are very easy to cut also. I might have the procedure for cutting them on the website too. If I don't have it available, I will take photos of the procedure when I am cleaning fish from Friday's charter.

I do not normally cut these pieces of fish for my charter clients. After a long day's fishing, I fillet and bag fish. Anything else is just too time consuming. My fishing days, from start to finish are 12-14 hours and, as I get older, it takes longer.

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Old 10-12-2004, 08:27 PM
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Old 10-15-2004, 06:47 PM
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Default RE: snapper throats

I have a pair of large sidecuts that I use for throats. There is a bone right above the pectoral fin that goes to the gill that you have to sever. I also use it to cut off the pectoral fins, then use the knife to cut away whatever else you need. Leave all the scales and the like on, roll it with aluminum foil with some salt, pepper, and butter in there and pick away. I only do grouper because very few of my snapper are worth the hassle.

Cheeks boiled in butter - oh ya!
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Old 10-19-2004, 10:49 PM
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Default RE: snapper throats

From a newbie - thanks for the tip.
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