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Rib meat section?

I typically discard the rib portion of a lot of offshore fish and only keep the filet portions. Kids and wife don’t like picking around the bones. I hate throwing out all that meat when we get a big grouper.

ive been thinking about cooking and picking the meat out to use for tacos, hush puppies, vacuum seal for sandwiches. 

Looking of some ideas on how to utilize more of the fish besides just filets. Cheers!

Replies

  • FishingpervertFishingpervert Deltona, FloridaPosts: 1,010 Officer
    edited May 30 #2
  • seapro15seapro15 Posts: 207 Deckhand
    I know an old timer who would kick my butt if I didn't save him the rib meat. You can fry it, grill it or make fish stock with it.  
  • bswivbswiv Posts: 7,878 Admiral
    Ribs, throats, and the head once split, should all go on the grill so smoke and heat can be added.....along with spice, olive oil and maybe some butter......and some basting during the process. The amount of meat you get will be surprising.......and it's all firm and of the same flavor as the rest of the fish.

    If the're room on the grill add the backbone as there's more meat there too.

    As a old fishmonger I will admit that the waste of good meat that goes on because of how many folks are "scared of bones" is sad. I do get it on small fish.....but fish of 5-6# and up.....it's just a crime to waste the meat.

    Good that you are thinking how to use it!
  • conchydongconchydong Pompano BeachPosts: 7,054 Admiral
    Boiled fish and Grits with the bellies and heads. Best and healthiest breakfast ever.

    “Everyone behaves badly--given the chance.”
    ― Ernest Hemingway

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