Fish Fridays: A grunt by any other name would taste as good

Flounder, snapper grouper – these are the perky cheerleaders of the fish world. Everybody loves them But give some love to less familiar fish, such as the grunt.

Maybe we should start by getting this fish a new name, because that’s a terrible one to hang on a delicious flaky, white fish. But as I learned working on “Carolina Catch: Cooking North Carolina Fish and Shellfish from Mountains to Coast” (UNC Press), there are a lot of good fish in the sea (and the ponds).

Less familiar kinds of North Carolina fish are just as good to cook and eat as what I call the Big Three (see above) and seeking them out lessens overfishing pressures on popular fish. Also, you’ll find new and delightful things to eat. In “Carolina Catch,” I offer information on substituting different kinds of fish in recipes, and how to find fish you might like based on what you currently enjoy. For example, if you want to substitute something for flounder, look for another thin and flaky fish (not a thick and steak-like one, such as mahi). An important piece of advice: Find a fishmonger who knows North Carolina fish and shellfish to guide you in selections.

Here are a few of my don’t-miss fish. Try them!

– Tilefish cooks up with a beautiful white color and tender, flaky texture. Its delicate, sweet flavor requires little more than a squeeze of lemon and a bit of butter. You’ll never look at flounder again.

– Sheepshead offers texture and flavor that stand up to being simmered or baked in sauces.

– Trout, whether farmed or wild-caught, can be used any way you’d cook snapper or flounder, and it’s especially tasty fried (although, what isn’t?)

Now, go fish!

To learn even more – and get recipes from appetizers to sides – take at a look at the book. And visit the Events list at debbiemoose.com to find a signing or cooking class I’m doing near you.


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