Triggerfish Catch and Cook!

My first ever triggerfish catch and cook turned out pretty nice! I've been told it's an excellent food fish, and was not disappointed. The flesh is mild, large flaked, and the cooking window is fairly generous. Once again thanks to Chris for the boat invite, we were fishing a popular reef in NJ. Check out the previous video for the full episode: Chris jigged up some giant fluke!
The brown butter - lemon pan sauce is a classic, and should be in every cook's repertoire. A very simple recipe that does require precise heat control and timing in its execution, like most recipes and techniques it takes a few attempts to master. Once you do, it's a go-to preparation for any fish fillet!
Mora Knife: amzn.to/2PiiUA3
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Brown Butter, Lemon, Caper Pan Sauce Ingredients:
Half Shallot, minced
2 tsp Capers, rinsed - drained - roughly chopped
2 Tbsp unsalted butter
Juice of half a lemon + lemon segments
Chopped Parsley, thyme, to taste. Garlic, optional. above may contain affiliate links above may contain affiliate links above may contain affiliate links above may contain affiliate links above may contain affiliate links above may contain affiliate links

[@ph00z00]

Very nice. This is the kind of video I like to see from you. A little bit of fishing, and a detailed cook of your catch. Thanks!

[@GeorgeShields]

This is another one of your cooking videos that I will be adding to my channels playlist for recipes. You make excellent videos, with absolutely delicious recipes. Thank You.

[@CookingandFishing]

ty!

[@3030thomas]

Nice work with the knife. Thanks for sharing!

[@CookingandFishing]

thanks for watching!

[@eman610]

I've only had this once, while at a party on Alcatraz. It was flown in fresh in the A.M. and it was breaded.

[@CookingandFishing]

nice!

[@sebastianhead2723]

Caught my first two Triggers off of Shinnecock yesterday and cooked this recipe - unreal! Love everything you cook up. Thanks for respecting fish like sea robins too. Favorite KZbin channel. If you guys make it out to the east end of LI, shoot me a message.

[@CookingandFishing]

Thank you!!!

[@dantheman4956]

Looked AMAZING! Bet it tasted even better 🤗

[@CookingandFishing]

It was surprisingly good!

[@christophermccullough431]

That looked amazing. I think I'm going to try this exact method on rock fish. I wouldn't know where to catch a triggerfish, but I'd love to try.

[@CookingandFishing]

Thanks! Will def work with rockfish or any firm white fish - it's a pretty classic recipe that will work even with chicken breast etc

[@robertgerber2533]

I will be trying this recipe as I have others

[@curtisg.8671]

Man Roger. Mouth is watering haha. Great job!!

[@CookingandFishing]

thanks!

[@marjoriechan4361]

Talented nephew

[@CookingandFishing]

Haha thank you!

[@rawrfishing]

that sauce looks good. I don't think i did garlic last time. gotta rewatch lol

[@murderinc.hunting7686]

Sweet 👍🎣

[@mchan6]

Heck yea man. Been a longggg time since i had a trigger.

[@CookingandFishing]

I've never seen one until that trip. I think some land-based triggers are in our future!

[@ChezJ1]

Great looking dish Chef, I don't think that was a bad fillet job at all.

[@CookingandFishing]

thanks!

[@robertgerber2533]

Triggerfish are one of the best eating fish out there. Unfortunately for me my go to killer trigger spot has been closed for renovations and way behind schedule. They are a good fighting fish too on ultra light tackle

[@CookingandFishing]

I was under the assumption that you needed clams/squid bait rigs to catch them... was pleasantly surprised with both the fight and the fact they're willing to hit a blade jig.

[@fishingbear69]

Hey hi friend thanks for sharing another excellent video ,, taste wise compared to porgies what would you say , and which one would you prefer taste wise.,?

[@CookingandFishing]

Very different fish - porgies I prefer to semi salt-cure overnight to firm up the meat, triggers you can fillet and cook immediately. I'd say most people would probably prefer triggerfish - it's a firmer, whiter meat but personally I'll always love a salted-down porgy grilled over very hot coals :)

[@spydercliff09]

How do you keep your carbon blade so clean. Mine tend to rust and spot despite cleaning and drying them.

[@CookingandFishing]

Haha mine is spotted and rusting too...the camera's just not picking it up. IIRC the "right" way is to dry then apply a thin coat of oil to the blade. I've also tried to force a patina on a few carbon steel knives, that works okay too. Every dexter I've seen on party boats are rusted to hell and back, yet hold an edge like new...just a little extra iron in your diet lol

[@spydercliff09]

Trigger fish is my favorite

[@rawrfishing]

always wanted to try this! the humuhumunukunukuapuaa :O

[@deadboy3646]

Sucks being stuck in middle u.s. i've wanted to try trigger fish for years and years

[@petervrabcak5597]

Just caught a 4 pound or I’m having dinner tonight just like you made it

[@CookingandFishing]

haha excellent!!!

[@africaster]

Capers and olives 👌

[@CookingandFishing]

you know, some charred/bursted cherry tomatoes would go well too...then I think you'd need parsley!

[@ynotredrum]

What method do you use to sharpen your knives?

[@CookingandFishing]

Mainly a 2k grit ceramic rod, once or twice a year I'll break out the water stones. I'm not much of a knife geek, give me a serviceable edge and I'm good to go.

[@ynotredrum]

Thanks! Your vids are great - have tried four recipes so far and they've all been hits

[@CookingandFishing]

Awesome! So nice to hear!

[@scottedwards33]

Nice! Are you a pro chef?

[@CookingandFishing]

Once upon a time I was, now I'm just a home cook like everyone here haha

[@scottedwards33]

You’ve definitely got the skills. On the water too.

[@quangvo1989]

Where is my fish roe? Lol

[@CookingandFishing]

LOL you with the fins and roe...next time I will reserve it!!

[@quangvo1989]

Cooking and Fishing haha, and trigger fish liver is a delicacy in Japanese cuisine too

[@CookingandFishing]

haha I'll keep that in mind if I ever catch another one

[@dingledeng]

Dont waste their cheekmeat. Definitely one of the tastiest parts due to their strong jaws.

[@CookingandFishing]

Good point!

[@sixxgunserenade]

dude, wheres your fish spatula?!?!! come on

[@CookingandFishing]

lol no metal touches my nonstick pans!

[@ph00z00]

didn't the bottom of your spoon touch it while basting? I could see it wasn't an edge, anyway.

[@MB-EATS]

Its illegal to eat that here in Hawaii. It's our state fish

[@jakedurham736]

Damn dude??? All you had to do was goggle it before you started and you may have not butchered that fish.

[@CookingandFishing]

Lol ok

[@jakedurham736]

@@CookingandFishing lol. Hey sorry bro . I didnt mean it the way it came across. I may or may not have had a few too many that night. I've just had a lot of experience with triggers and there is alot more meat if your willing to skin and cook it whole. But I know everyone does everything different so that was just me being a dick because you did it differently . I'm a douche and I I appolijize. The recipe actually looks delicious. Keep it up . I think I just found a new channel.

[@CookingandFishing]

@@jakedurham736 Haha no worries...admittedly that was my first triggerfish, it was slow but the I thought the yield on the fillets passed muster. If I ever catch another one I'll skin it and keep it whole. Thanks for watching and tight lines!!

[@anthonynassaur5554]

Next time, after you cut around the fish, try peeling the skin off.

[@CookingandFishing]

If I ever catch another one, I will! thanks!