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Started By
Message
Great recipe for snapper throats
Posted on 7/10/26 at 7:47 am
Posted on 7/10/26 at 7:47 am
My neighbor does a lot of off shore snapper fishing bringing in lots of 10-15 lb fish. My request of him is to collect the throats for me rather than pitching off the fish cleaning table into the water.
Last night I prepared 4 of them for the wife and I. Started by finely chopping a head of garlic, browning it in olive oil, add stick of butter and juice of 4 limes. Laid the throats in a pyrex dish, spooned the sauce over the fish and broiled at 410 degrees for about 20 minutes till bones easily separate. Salt and black pepper to taste.
This I feel is a far better preparation than frying. Broiling allows easy separation of fish from bone and the residual sauce in pan is used for dipping either fish or crispy bread.
Save the throats for a great experience
Last night I prepared 4 of them for the wife and I. Started by finely chopping a head of garlic, browning it in olive oil, add stick of butter and juice of 4 limes. Laid the throats in a pyrex dish, spooned the sauce over the fish and broiled at 410 degrees for about 20 minutes till bones easily separate. Salt and black pepper to taste.
This I feel is a far better preparation than frying. Broiling allows easy separation of fish from bone and the residual sauce in pan is used for dipping either fish or crispy bread.
Save the throats for a great experience
Posted on 7/10/26 at 8:14 am to Trevaylin
I really need to figure out how to cut these out.
Posted on 7/10/26 at 8:30 am to sonoma8
Yes, definitely dont throw them out. Its a big chunk of good meat
Posted on 7/10/26 at 8:34 am to Trevaylin
I love snapper throats. When I was a kid I'd go with my dad and uncle to Dauphin Island where they'd cut the throats out from fish folks were cleaning. We'd go home with an ice chest full of them 
Posted on 7/10/26 at 8:45 am to Trevaylin
Yes they are great on the grill. Season liberally with your favorite seasoning brand and then baste during cooking with a lemon butter mix.
Posted on 7/10/26 at 9:09 am to sonoma8
quote:get a pair of shears and have at it. It makes a better cut. Also, scale the throat while it’s on the fish (much easier)
I really need to figure out how to cut these out.
Posted on 7/10/26 at 9:28 am to Mister Bigfish
Add a small bottle of Louisiana Hot Sauce and a half a can of beer to your lemon \ butter mix and thank me later! Goes good on fish, frog legs, chicken wings.....
Posted on 7/12/26 at 10:33 pm to cgrand
quote:
Also, scale the throat while it’s on the fish (much easier)
This is the pro tip for sure
I don’t have an issue with a knife you just gotta do a couple to figure out where the bones separate. Quite a few videos online
Posted on 7/13/26 at 7:51 am to baldona
If they’re north of 12 pounds you should be able to get a respectable cheek portion out as well.
Posted on 7/13/26 at 9:02 am to miramon
quote:on the great big sow heads, I like to sever the backbone and leave the throat and head intact. Clean out all the gills and any nasty bits, scale the head as best you can and roast the whole head. You get all the meat left at the shoulders plus the cheeks and throat to pull out. Best eating on the fish.
If they’re north of 12 pounds you should be able to get a respectable cheek portion out as well.
Or with the little ones, make fish head soup.
Makes me crazy to see guys throwing the best part of the fish into the gut wagon
Posted on 7/13/26 at 12:23 pm to Trevaylin
Fried all the way.
Posted on 7/14/26 at 1:38 am to Trevaylin
Saving this. Thanks.
Posted on 7/14/26 at 10:31 am to BoogaBear
quote:
Watch Reed the fish monger on YouTube
This. Guy is awesome. Has a video on basically everything in the Gulf
Posted on 7/14/26 at 2:05 pm to Mister Bigfish
quote:
Yes they are great on the grill. Season liberally with your favorite seasoning brand and then baste during cooking with a lemon butter mix.
This!
For the win!
Posted on 7/15/26 at 7:44 pm to sonoma8
Easy to do.
Posted on 7/17/26 at 11:39 am to Mister Bigfish
quote:
Yes they are great on the grill.
Will try this next. Ate one fried and one from the oven this week. Both were great.
Posted on 7/18/26 at 7:41 am to LSUengr
Have always grilled them, one of my fishing partners fries them and raves about them. Since I started cleaning snapper with a SawZall I just use its brute force to harvest the throats. I do like to use a sharp fillet knife to remove as much of the white membrane as possible, makes eating them better.
Will have to try the whole head idea. Actually, been wanting to prepare a smaller one whole, sounds like they come out awesome. My ex once ordered snapper at this great beachfront restaurant in Cabo, when they brought out the whole fish, she was horrified. Said she couldn’t eat something while it was staring at her, so I had to ask our waiter for a sharp knife and an extra plate and clean it at our table. :facepalm:
Will have to try the whole head idea. Actually, been wanting to prepare a smaller one whole, sounds like they come out awesome. My ex once ordered snapper at this great beachfront restaurant in Cabo, when they brought out the whole fish, she was horrified. Said she couldn’t eat something while it was staring at her, so I had to ask our waiter for a sharp knife and an extra plate and clean it at our table. :facepalm:
Posted on 7/18/26 at 8:15 am to Trevaylin
Restaurant near me has those on the menu, but I've yet to order them.
Posted on 7/18/26 at 5:28 pm to sonoma8
quote:
really need to figure out how to cut these out
They got this fella, Beau Waitz, Grand Isle Fish Cleaning. Now, we just text him on the way in, he meets us at our slip, we drink bushwhackers, he puts the cleaned fish with separate throats in an ice chest in the back of my truck.
For $60 bucks, I’m never cleaning a fish again.
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