Wowee, that yellowtail snapper was some tasty fish! I had 60g, as I'm gradually increasing the amount until I get to the clear skin/acne threshold. I wanted to eat more, but I must stick to my plans.
Let's start with the texture: It is very tender, with the appearance and consistency of a sectioned orange segment, but with a softness compared to butter. Only when you cut closer to the spinal bone does there occur occasional chewy fatty tissue, but nothing unmanageable.
Taste was surprisingly similar to yellowfin tuna (my staple fish), only much milder. Actually, nearly identical in terms of flavor. This taste was very subtle, even overwhelmed when drizzled with some average EVOO. No fishy or unwelcome taste at all; perfect for eating raw, sashimi style. I think this would be a perfect 'slice of lemon next to it' candidate.
Price was $6.69 per pound, as a whole, ungutted fish. $6.99 per pound if you want it cleaned and filleted. Avg weight whole is 1-1.5 lbs. So for 8-9 dollars, you can get a whole fish. After being cleaned, you will be left with 0.7-0.8 lbs of flesh, filleted. I estimate about 0.4-0.5 lbs are actually usable in raw form, as it gets difficult near the skin and bone area. Probably closer to 0.6-0.7 lbs when prepared conventionally (cooked).
Overall not a bad deal for an excellent fish. And it's local to Florida, too.
I suggest if anyone comes down to Florida for a bit, try to get your hands (and mouth) around some fresh caught snapper. Oh, and let me know, we can hit-up some nice sushi places too.
Next up on the menu of things to try: Red Snapper, Spainish mackerel, yellowfin amberjack, and then Fugu.
Have the eggs changed perhaps, or is it my immune system???
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