Gulf of Mexico's Finest..... Hognose Snapper (pics)

Big Ragu

I have posted a similar discussion in the past but it is worth posting new pics.  If you have never had it and you enjoy white fish you have got to try Hog Snapper.  Most common in gulf coast states, I have recently found a great selection of these at local RD in Tampa.  Simple is the key...  Score flesh, salt, pepper, lots of evoo to keep from sticking.  About 6 minutes per side at 450 direct (these are 1.5lb fish) and finish with fresh lemon and a little butter.  I will put this up against any fish you can find.  Amazing.  Almost has a lobster type sweetness.

See if your local RD or whole foods stock it.....

 

Buckegg

Those are my favorites as well.

NPHuskerFL

Looks delicious! Yes, they definitely have a sweetness close to that of a warm water or Keys Lobster. But, I'm still a huge fan of Pompano. I hope to be able to hit the intercoastal this year when they are running.

Big Ragu

NPHuskerFL said:

Looks delicious! Yes, they definitely have a sweetness close to that of a warm water or Keys Lobster. But, I'm still a huge fan of Pompano. I hope to be able to hit the intercoastal this year when they are running.

how do you prepare pompano....  never tried to cook em

 

GATABITES

Big Ragu said:

NPHuskerFL said:

Looks delicious! Yes, they definitely have a sweetness close to that of a warm water or Keys Lobster. But, I'm still a huge fan of Pompano. I hope to be able to hit the intercoastal this year when they are running.

how do you prepare pompano....  never tried to cook em

 

LOL 

GATABITES

@BigRagu - Did you buy these frozen from RD? 

I always get overwhelmed by the amount of food in RD. Its hard to go and not get side tracked with the abundance of food items. I usually go and head straight to the beef and pork section, freeze my butt off and walk out with a boston butt or a brisket. LOL

Big Ragu

GATABITES said:

@BigRagu - Did you buy these frozen from RD? 

I always get overwhelmed by the amount of food in RD. Its hard to go and not get side tracked with the abundance of food items. I usually go and head straight to the beef and pork section, freeze my butt off and walk out with a boston butt or a brisket. LOL

GATA  tag says ur in MD but are u a bucs fan? 

NPHuskerFL

@Big Ragu‌ I've prepared Pompano several ways. My favorite was simply to descale it, lightly score flesh and coat with oil to help prevent sticking, extremely thin sliced lemon, S&P on the grill. I also liked it filleted and blackened in a CI pan. To me this is not a fish I would fry but, I guess you could. They are described as the fish that comes with its own butter (they are just that good). Not to mention they are a fun game fish to catch (we did well in the past with sand fleas and also clams).
I will add this»»» the last time I had Pompano I was using my deceased gasser and haven't had the pleasure of egging any "YET". That being said I think on the grill I'd go raised direct 325℉-350℉. And blackened in CI pan I think similar to any CI sear would be perfect.

Mickey

Sign me up coach

GATABITES

Big Ragu said:

GATABITES said:

@BigRagu - Did you buy these frozen from RD? 

I always get overwhelmed by the amount of food in RD. Its hard to go and not get side tracked with the abundance of food items. I usually go and head straight to the beef and pork section, freeze my butt off and walk out with a boston butt or a brisket. LOL

GATA  tag says ur in MD but are u a bucs fan? 

I live in the Baltimore area but I was raised just outside of Tampa. 

tulocay

good looking fish.

Big Ragu

GATABITES said:

@BigRagu - Did you buy these frozen from RD? 

I always get overwhelmed by the amount of food in RD. Its hard to go and not get side tracked with the abundance of food items. I usually go and head straight to the beef and pork section, freeze my butt off and walk out with a boston butt or a brisket. LOL

No they were fresh.  They pulled them out of a cardboard box packed with shaved ice.  Box said Mexico...

GO BUCS!!!