Taking my son on a daytime 10h

[Crab Pot]

What were those fish, Jason?

[JasonGotaProblem]

What were those fish, Jason?

Grunts, all grunts. The whole cooler was all grunts and a few porgies. Apparently that's fairly normal for the 5hr trips. I don't think I'll be doing another one of those. The whole boat was rented rods except us and 2 others. I saw soooooooo many tangles. I saw one 5 way tangle and a lot of 3 ways. I only snagged someone else's line once the whole time, at the very end. And it was just the hook. I kinda like feeling like I should be taking lessons from those around me, not feeling like I should be giving them (other than to my son, that's cool) 

[Patudo]

Waaaaait ... what happened to the red grouper your son caught in your post #19? 

Don't see why those grunts shouldn't grill up just fine (or pan fry, ceviche etc).  They always taste better when you've caught 'em yourself, too. 

I can imagine his reaction to hooking a little tunny (bonito in FL) already.  Question is - do you really want to get him hooked on the "sport" end of sport fishing? 

[JasonGotaProblem]

That grouper was about 12" too small.

I like the flavor of the grunts, even though in general I prefer a firmer, less delicate meat. They're just too bony IMO, or more accurately I find their bone layout inconvenient. I can eat around the bones, or spit em out. my 4 year old daughter struggles with it.

Never considered ceviche with these, I would imagine you'd want a firmer meat. But I'm certainly no expert.

[Crab Pot]

Have you ever bake them whole?

The meat separates from the bone much easier when baked.

BBQ would work too.

That's what I would do with fish that size and that boney.

Now I'm going to look up Grunts!

[steelfish]

Never considered ceviche with these, I would imagine you'd want a firmer meat. But I'm certainly no expert.

firmer meat is for sashimi, for ceviche you normally use mushy meat ( I dont know if this the correct term) but meat like the spanish macks, bonito, skipjacks, tuna, those meat are not firm when you cook them, its not normal to eat a nice fillet of well cook bonito or spanish macks, thats why its the best meat for shredded meat dish as the ceviche is.