THE FISH LIST PORTAL

PIGFISH

Pigfish (also called Redmouth Grunts not to be confused with White Grunts but both express pig-like annoyance when hauled out of the water) are small, sweet, flaky fish that are great when treated simply to highlight their delicate flavor. They love tiny mollusks and grind them with pharyngeal teeth - also the way they make pig sounds.

Summary

• Flavour: Mild, slightly sweet, and clean — similar to snapper or grunt, with a delicate, pleasant taste

• Texture: Tender and flaky with fine, soft flakes — not overly firm

• Fat Content: Low — a lean fish best suited to gentle cooking methods

• Aroma: Fresh and light when raw; minimal fishy scent

• Colour (Raw): Pale pink to white flesh

• Colour (Cooked): Turns bright white and flaky when cooked

• Culinary Versatility: Ideal for frying, baking, or pan-searing; works well with citrus, herbs, light breading, and simple sauces

Booze Pairing

Albariño or Picpoul de Pinet: Both offer bright acidity and a hint of salinity that pairs well with delicate white fish. Unoaked Chardonnay: Smooth and clean, perfect if pigfish is served with butter or light sauces. Dry Rosé: A Provençal-style rosé brings subtle fruit and a refreshing edge. Pilsner or Kölsch: Light, crisp, and refreshing - perfect for fried or grilled pigfish. Wheat Beer (Hefeweizen or Belgian Wit): Offers a soft, citrusy profile that pairs nicely with the fish’s sweetness.