The triggerfish, and in particular the gray triggerfish, is common along the east coast of the United States. The fish, without question, has a unique appearance because of its shape and fin configuration. I have had the opportunity to catch triggers consistently on offshore reefs while targeting snapper and grouper. I’ll admit, I never threw triggers in the cooler until recently. Here is what you need to know about triggerfish taste and texture. 

How To Identify A Gray Triggerfish

Notably, the triggerfish resembles a football as far as the shape is concerned. What I find interesting is how solid of a mass the fish is when held by hand. Triggers are pure muscle compared to other reef dwelling fish. 

The mouth of the triggerfish is lined with large teeth designed to crush crabs and other hard shelled marine life. 

Importantly, triggers get their name from the first dorsal fin. The first dorsal fin is trigger shaped. The fin can be retracted when sliding your hand or finger from the forward end to the rear end of the dorsal fin. 

The fish is armored with course scales with colors ranging from gray to olive. However, I have seen them display black depending on the water clarity. 

Don’t expect to tangle with massive triggerfish. On average, they range between 12 and 17 inches. 

How Does A Triggerfish Taste

I’ll start by saying analyzing a fish’s diet is highly indicative of the flavoring of the fillets. The triggerfish eats some of the most highly sought-after seafood, including lobster, crab, shrimp, and more. For this reason, the flesh takes on hints of its diet. 

Triggerfish Texture

I’ll be the first to say that the appearance of a triggerfish does not make it look appealing to eat. However, looks can be deceiving. 

Additionally, as mentioned above, the fish is dense and muscular, leading me to believe the fillets would not be tender. However, I was wrong in both of my assumptions. 

Regarding texture, the triggerfish is firm, white, and has large flakes when cooked. For this reason, it can be prepared in a multitude of ways. 

Triggerfish Taste

Again, for many years, I overlooked triggerfish as a good option to eat. However, I was wrong. The triggerfish is noted for having a sweet taste comparable to crab. Interestingly, I often find fried triggerfish on local restaurant menus. 

Importantly, triggers are notorious for having numerous bones to work around when cleaning. You’ll want to make sure the fillets are bone free once the cleaning process is complete. I suggest remaining patient and following the rib cage and spine with the tip of the knife. In comparison, ripping through the bones with the knife will leave you needing to cut them free once the flesh has been removed. 

How To Prepare Triggerfish

Without question, you will have the option to choose a variety of cooking methods. Triggerfish is highly versatile because of its mild taste and texture. Importantly, you don’t want to overseason the fish because it will mask the sweetness triggers are known for. 

Fried Triggerfish

Like almost any type of fish, frying is an excellent option. I suggest either breading the fillets with Panko or creating a beer batter. 

With either coating, ensure that the pan or deep fryer is between 325 and 375 degrees. Cooking at lower temperatures will cause the fish to be soggy. Conversely, cooking at a high temperature will burn the breading. 

Grilled Triggerfish

First, I will start by suggesting using a grill basket when cooking triggerfish. The fillets are delicate and will fall through the grates otherwise. 

Secondly, do not overcook the fish, or else it will become dry. Test with a fork to determine if the fillets flake with ease. If so, remove the fish from the heat. 

Regarding seasoning, do not overseason the fish; instead, use mild spices. Some of the best seasonings include paprika or salt, pepper, and garlic powder. 

Broiled Triggerfish

To ensure your triggerfish stays moist, I recommend broiling triggerfish. A mixture of white wine, lemon juice, and butter makes a superb meal in the oven. 

Importantly, the butter and wine prevent the fish from becoming dry while cooking. Again, allow the triggerfish to remain in the oven until it flakes with ease. 

Try Triggerfish For Your Next Seafood Dinner

Whether you go fishing, pick up triggerfish from the seafood market, or order from a restaurant, I highly recommend it as an option. The drawback is ensuring no bones remain in the fillets. However, you won’t need to worry if you’re buying from a seafood market or ordering from a menu.