Ran out Saturday with a buddy and picked up a quick limit of snapper. Tonight I made some Ceviche and some grilled snapper throats. I’ve had them fried but first time I have grilled them. Little pecan smoke and it was perfect.

You gonna get worms eating that raw fish! The throats look delicious.

Looks good

Heck yeah! Man that looks good!

Looks good

Sweet !

Yeah man !

Making good use of all that throat meat! I typically grill mine unseasoned and then make a West Indies salad-type chilled dish.

AMAZING how many DA'zzzzssss don't bother to cut them Out.....Richest tasting meat on the whole FISH!!!

Looks great! I had snapper throats for the first time last week and they were fantastic!

My grandson and two of his buddies went yesterday morning and this morning, caught their limit and were back on the trailer at 8:00 both trips.

Looks real good! If you think snapper throats are good try trigger throats, you won't be disappointed.

Throats are good. Grouper throats are damn good too.

I like them fried. What you don't eat put in the fridge. The meat is easy to pick off cold. Make you a big salad (lettuce, cucumbers, tomatoes, olives, cheese, sunflower seeds, etc.) Take snapper meat, spread on top and (I like Italian dressing) and it is fine eating! Nothing quite like fried food on a salad, makes you kind of healthy?

Good stuff right there! Ceviche looks awesome too. Made me some this weekend also. What’s the yellow in it? Mango or bell pepper?

Dat de best part..look goot

Bell pepper.

It’s got bell pepper, mild jalapeño, red onion, tomatoes, cilantro, and lime/lemon/orange juice. I like a little fresh squeezed orange in there to add a bit of sweetness to the other citru.

Don't forget to take the cheeks too.

its a total pain in the ass if you have a bunch to clean. 3 or 4 is one thing, but if you are cleaning 20, it turns a 30 minute ordeal into a couple of hours real quick.

I usually pick out the 2 or 3 biggest ones and get the throats.

I worked on a charter boat in college and used to wait til after we were done cleaning the guests’ fish and they left, then dig out the triggerfish and cut out the throats. Throat meat is the best on the fish.