Catching TriggerfishTriggerfish are usually brightly colored and have markings that resemble lines or spots. These fish are ovate and have a severely compressed body. The large head has a small mouth but the jaws are tooth-filled and very strong. They have small eyes that are set far back from and above the mouth. The largest triggerfish can grow to about three feet in length but they are normally caught between eight and twenty inches. The skin is very tough and almost leather-like. They are aggressive eaters and will attack anything they think is food.Crustaceans, sea urchins and mollusks are favorite foods of this fish, and often they will feed on small fish. They are like bottomless pits as they will feed until their bellies are distended. Triggerfish are diurnal creatures. In essence, that means that they eat during the day and sleep at night.
Most fishermen find that one inch cubes of cut squid works well when fishing for this fish. The only drawback is that the fish often take small bites out of it and will leave the hook dangling without bait. Some anglers opt to use cut bait with a tough skin such as bonita because it’s harder for the bait to be stolen from the hook. It is best to use a small sharp hook because this fish has a very small mouth. A 1/0 or 2/0 circle hook will do the trick. It is very important to use a good, heavy sinker of about eight ounces. The key is to get the baited hook to the bottom quickly. They are bottom feeders so getting the bait close to the water’s floor is essential. A lot of anglers will throw the triggerfish back because they tend to be difficult to fillet. It’s true that getting through that tough, armored skin can be problematic. Some fishermen use a serrated knife to pierce the skin so they can fillet the fish. This does work but it is always best to use the right tool for the job. Many experienced anglers use a battery operated knife to fillet them. This does the work for you and does it quickly. Some even claim to use a skill saw on this fish. The point is that it isn’t hard once you get the hang of it. Besides, the wonderful flavor is well worth the effort. Now that you have finally caught and filleted your Triggerfish, you’ve got to be dying to cook and eat it. This is a recipe for Triggerfish in seafood sauce. It is really easy to make and everyone will think you are a gourmet chef. You will need: • 4 trigger fillets • 1 stick of butter (not margarine or spread) • 1 stick of softened butter (again, don’t try using the cheaper stuff) • 1 cup of white wine • 2 finely minced shallots • 2 lemons (1 quartered and 1 for juice) • ½ pound of crab meat • ½ pound of shrimp • ½ pound of scallops • 4 cups of cooked white rice • Salt and pepper, to taste • Freshly chopped parsley Put the stick of unsoftened butter into a heavy skillet on medium heat. Once the pan is coated, season the fillets and place them in the pan. Cook until lightly browned on both sides. Remove the fish from the pan. Put the shrimp and scallops in and cook until done. Remove them from the pan as well. The skillet will have browned bits in it. Add the white wine and gently work the bits away from the bottom of the pan. Put the shallots into the mixture. Cook and reduce the liquid until it about ½ cup. Add the crab meat, shrimp, scallops and the juice of 1 lemon. Stir the stick of softened butter into the mixture. Put 1 cup of rice on a plate as a bed for the fillet. Top it with the fillet. Pour the sauce over the fish and rice. Garnish with a ¼ lemon and the parsley. New! CommentsHave your say about what you just read! Leave me a comment in the box below. |
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