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June 26, 2008

Make the Cut

Grouper fillets are delicious, but so is the meat from the fish's throat and cheeks.

As fish resources dwindle, we should consider ways to maximize use of the fish we take. With grouper, in particular, anglers should try to carve every last morsel. Grouper fillets are delicious, but so is the meat from the fish's throat and cheeks. Here's a quick description of how to remove the cheek meat. For step-by-step instruction on how to take the throat meat, visit www.saltwaternow.com/throat.html.
 
 1. Make the first cut (note the angle of the knife) just below the eye.
 
 2. Cut a circular pattern around the cheek ahead of the gill plate, moving the knife in both directions from the initial incision. At the bottom of the jaw, leave a flap of skin so you can flop the meat onto your hand and take it off the skin.
 
 3. Run your blade parallel to the meat and skin to remove the pad of meat.
 
Capt. Tony Murray
St. Marks, Florida