Snapper is up there at the top of the universal "Taste" Polls. Found worldwide there are many types of Snapper, the Red being the most popular Restaurant Fish in the US. A lot of credit must go to the Chefs and Recipes. This can "Make or Break" the taste. As a local I encourage you to try some local species if you can find them. These will most likely be "Specials" on menus, Tilefish (Our local Blueline), Black Sea Bass and Sheepshead. There are so many tastes in food. The flesh quality in fish is far ranging, you have firm, big flakes or softer flesh that runs together. The tastes run from tasteless to fishy (yes some fish are more fishy). Just an observation on that link above. It has Bluefish near the top. Ugh, see what I mean. Mangia!
Just an observation on that link above. It has Bluefish near the top. Ugh, see what I mean. Mangia!
Snapper is up there at the top of the universal "Taste" Polls. Found worldwide there are many types of Snapper, the Red being the most popular Restaurant Fish in the US. A lot of credit must go to the Chefs and Recipes. This can "Make or Break" the taste. As a local I encourage you to try some local species if you can find them. These will most likely be "Specials" on menus, Tilefish (Our local Blueline), Black Sea Bass and Sheepshead. There are so many tastes in food. The flesh quality in fish is far ranging, you have firm, big flakes or softer flesh that runs together. The tastes run from tasteless to fishy (yes some fish are more fishy). Just an observation on that link above. It has Bluefish near the top. Ugh, see what I mean. Mangia!Bluefish would certainly not be in my top 10 list either. And I’ve had plenty of chances to eat it. I have not had the opportunity to try bluefin tuna, but my top 10 list is:RockfishMahi-mahiRed snapperSalmonHalibutGrouperSwordfishYellow fin tunaSpeckled troutFlounder
“Fresh out of the drink Bluefish can be very good”Down in the Florida Keys, they say the same thing about barracuda. Anybody tried it?
Just an observation on that link above. It has Bluefish near the top. Ugh, see what I mean. Mangia!Fresh out of the drink Bluefish can be very good. Not sure it's a top 10 in the WORLD, but what the hay, Anchovies and catfish made that particular list, so take it for what it's worth.
Dolphin (Mahi-mahi, Dorado)
Okay somebody asked for my favorites. As I said Everyone's taste is different and then you have various cooking methods. Having grown up in NY in a Fishing Family, both Recreational and Commercial and having been here for 30 running a Charterboat and a very close relationship to our Commercial Fishing Heritage I will mix my favorites in no real order: Tilefish (both Blueline and Golden)Cod and it's cousin the HaddockBlack Sea BassSheepsheadTriggerfishFluke (Without getting into an argument, our NC Flounder)Tautog (Blackfish)Trout (both Gray and Speckled)Blowfish (aka Blowtoads, Puffers etc.)GrouperIf you are Familiar with fish you'll readily see I like "Bottom" fish or you might say I don't like Fishy Tasting Fish. I like Flaky Flesh, not tight or soft continuous "Fleshed". So lets leave you all the Tuna, Wahoo, King Mackerel and Dolphin you want. Locally I can give a vote for Spanish Mackerel. Enjoy your Fish, whatever specie it may be.
I had dinner at Goombay's last week. I had a shrimp pasta dish and it was pretty good. I'll try the fish next time, thanks for the tip!It wasn't my first visit there, but it had been many years. I thought it was strange they didn't have prices on the menu but provided a separate "price list". I guess due to price fluctuations? Still, it was odd.