Red Snapper (Japanese Style) Very easy

tmiyazawa

Bought a huge Red Snapper from Costco.
Here is how I cooked:

Remove all scales from red snapper.
Put salt on both sides.
Preheat BGE at 400 degree.
Grill fish for 20 minutes at 400 degree (direct) and turn it over.
Wait another 20 minutes to 30 minutes or until fully cooked. 

SGH

The ole snapper, one of my very favorites. Great job brother.  

The Cen-Tex Smoker

Fish looks great. Looks like they cut out the collar. Is that the way it came from Costco? 

SGH

The Cen-Tex Smoker said: Looks like they cut out the collar. 

This is a slick trick that fish mongers will do. Why? Because it is the best part of the fish (in my opinion) and they want it for themselves. Most mongers are notorious for this.   

The Cen-Tex Smoker

SGH said:

The Cen-Tex Smoker said: Looks like they cut out the collar. 

This is a slick trick that fish mongers will do. Why? Because it is the best part of the fish (in my opinion) and they want it for themselves. Most mongers are notorious for this.   

Right? Dirty bastards.  first thing I noticed. I bet they sell it to sushi restaurants or something. 

SGH

The Cen-Tex Smoker said:

SGH said:

The Cen-Tex Smoker said: Looks like they cut out the collar. 

This is a slick trick that fish mongers will do. Why? Because it is the best part of the fish (in my opinion) and they want it for themselves. Most mongers are notorious for this.   

Right? Dirty bastards.  first thing I noticed. I bet they sell it to sushi restaurants or something. 

That is certainly possible. However I would not be suprised if they are keeping it and eating it. Either way, it's a dirty trick for sure. 

Sea2Ski

They also do it because it is a really easy way to cut out the gills and later make it easier to filet/quarter the fish. When we catch tuna, we bleed it immediately. Once dead, off with the head at the collar and gut the thing. The head takes up too much room in the fishbox and I can submerse it in the salt slush to cool the fish and preserve the meat the fastest way when on a boat. Once separated, I will further separate and keep the collar, but it is a lot easier to spin and  move a 20-25 lb head than to move a 80-100 lb fish. 
Why do it on a smaller fish?  The two best ways to tell fresh fish as most know are crystal clear eyes and bright red gills. If the gills are darker, they will remove them in a easy way that still makes the fish very presentable. 

That fish was cooked at 400 for 40 mins direct?  Seems long and hot for that fish.  Maybe not if it was that large...  Either way it looks delicious!!  

Thatgrimguy

40-50 minutes direct at 400 for a fish!?!?!  I usually knock out mine indirect at 300 in less time!  Bring it to 140 internal and done!

tmiyazawa

The Cen-Tex Smoker said:

Fish looks great. Looks like they cut out the collar. Is that the way it came from Costco? 

Yes. 

tmiyazawa

Sea2Ski said:

They also do it because it is a really easy way to cut out the gills and later make it easier to filet/quarter the fish. When we catch tuna, we bleed it immediately. Once dead, off with the head at the collar and gut the thing. The head takes up too much room in the fishbox and I can submerse it in the salt slush to cool the fish and preserve the meat the fastest way when on a boat. Once separated, I will further separate and keep the collar, but it is a lot easier to spin and  move a 20-25 lb head than to move a 80-100 lb fish. 
Why do it on a smaller fish?  The two best ways to tell fresh fish as most know are crystal clear eyes and bright red gills. If the gills are darker, they will remove them in a easy way that still makes the fish very presentable. 

That fish was cooked at 400 for 40 mins direct?  Seems long and hot for that fish.  Maybe not if it was that large...  Either way it looks delicious!!  

It was a large fish. I cooked the snapper at 400 for 40 min but it tasted nice. I just bought my BGE a week ago and I am still new. How long do you usually grill fish at what temperature?

tmiyazawa

Thatgrimguy said:

40-50 minutes direct at 400 for a fish!?!?!  I usually knock out mine indirect at 300 in less time!  Bring it to 140 internal and done!

I will try it next time. Thank you. 

NPHuskerFL

400℉ direct isn't necessarily a problem. I go lower but, that's preference. IT at about 140℉ as @Thatgrimguy stated...sometimes a little lower on the IT especially if it's super hot outside to allow for carryover. Just my .02

tmiyazawa

NPHuskerFL said:

400℉ direct isn't necessarily a problem. I go lower but, that's preference. IT at about 140℉ as @Thatgrimguy stated...sometimes a little lower on the IT especially if it's super hot outside to allow for carryover. Just my .02

OK. Thanks for the advice. 

EagleFan

How did you prepare the fish prior to wrapping in foil for cooking ?
 Looks great

tmiyazawa

EagleFan said:

How did you prepare the fish prior to wrapping in foil for cooking ?
 Looks great

I just bought the fish from Costco and Costco cleaned up inside the fish.
What I did was to just remove scales and put salts on the fish. Then, I wrapped some parts of the fish by foil because these parts could be burned easily.