Quote:
Originally Posted by mannish
why is grouper so expensive
can you compare roughy to something - it is good for grilling
i usually stick with mahi - used tillapia for a long time but got tired of it kind of nothing to it
I do something with shrimp about once a week
was frying catfish fairly often until we got a batch of bad fishy catfish that kind of put an end to that for now.
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Grouper is expensive for a couple of reasons. First, most of the fishery is closed to harvest. Second, the remaining species are somewhat depleted resulting in a limited supply and demand for grouper is high.
Roughy was similar in texture to grouper. Hmmm . . . fresh Mahi is really tough to beat.
Some of the snappers are really good if you can get them in your area.
If you want a good grilling inshore fish, try redfish. Leave the skin on brown the filet briefly then flip to the skin side to finish cooking. I prefer it blackened, but it would also be good prepared in most other ways you would make something like roughy or grouper.