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Mr. Creosote's Diner Fried, boiled, smoked, seared or sautéed, this is the place we discuss our favorite foods and their preparation. Grab a knife and fork and dig in!

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Old 06-04-2013, 09:08 AM   #22
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carmine7075's Avatar
Join Date: Dec 2002
Location: Carolina
Posts: 11,892
Originally Posted by mannish View Post
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.
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.

Last edited by carmine7075; 06-04-2013 at 09:25 AM.
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