Grouper in the pan

Before these grouper fillets can hit the pan, a fish has to die. And believe it or not, the way that fish dies can significantly affect the flavor of the fillets — for better or worse.

Most anglers today understand the importance of catch and release. The conservation message has become deeply embedded into our minds, which is a good thing since fish populations are under pressure from so many sources.

All the same, the majority of fishermen like to bring home a few fish for the table at least occasionally. But we don’t catch fillets — we catch whole living animals. Unless you’re an otter, you’ll probably want to do some processing of those fish before they go on a plate.


   
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