Being consumed by a life in the Food & Beverage industry has proven to be many things, in many places. As a professional cook I have bought and sold fish on 3 different continents in 5 different countries, searching for as many varieties available and learning the cooking techniques and methods that will bring the best out of each fish on the plate. I suppose that I wouldn’t be doing what I’m doing now if it wasn’t for a childhood saturated with fishing and hunting, good cooks and grandmothers (and a father who insisted I learn a marketable trade). I spent my childhood, and now my adulthood, scouring the Gulf Coast in search of any manner of fish to make my drag scream and straighten out my line. Still, after all these years, I am continually humbled by the vast amount of things that I don’t know about and what’s really out there.
Pink Sea Bream
Thai Style Whole Pink Sea Bream
Pink Sea Bream or Red Porgy – Pagrus pagrus- A member of the Porgy family (some well-known international family members from the Mediterranean Sea are the Orata or Golden Dorade). Locally, you can find other Pink Sea Bream relatives like Sheepshead, Jolthead and Knobbed Porgy – all of which are just as tasty. This fish usually runs in the 2-6 pound range and has a sweet flaky flesh. When in the 2-3 pound range, they are perfect for a whole fish application.
Texas Queen Snapper