THE FISH LIST PORTAL

 

TRIGGERFISH

Triggerfish are the quirky characters of tropical and subtropical waters, easily spotted by their rather peculiar, oval-shaped bodies. They’ve got heads that seem slightly too big for their own good, tiny eyes that look like they’re judging you, mouths that are small but not shy about biting, and a set of teeth that mean business. What really sets the Triggerfish apart, though, is their famous dorsal spine - a nifty little contraption that acts like a pop-up security system. When they feel threatened, they lock it in place, wedging themselves into crevices like an underwater doorstop. It's this clever bit of biological kit that earned them their name. Think of them as the bouncers of the reef – they’re not looking for trouble, but they won’t hesitate to hold their ground. When it comes to taste, Triggerfish don’t just talk the talk - they’re absolutely delicious. With firm, pure white meat and a flavour not unlike Amberjack, they’ve made a name for themselves in Japanese cuisine, served raw or cooked. And if you're after something with a slightly sweet twist, you’re in luck. The flavour is often compared to sweet crab meat - subtle, delicate, and just the thing to give your next dish a bit of a gourmet glow-up. Not overpowering, just... pleasantly confident.

Summary

  • Flavour: Mild and sweet. Often compared to crab or scallops. Slight nutty undertone. Not fishy

  • Texture: Firm and dense. Flaky white flesh. Meaty consistency

  • Culinary Versatility: Great for grilling, baking, frying, or broiling. Excellent for sushi or sashimi. Pairs well with simple seasonings (e.g. lemon, garlic, herbs)

Booze Pairings

Mezcal Margarita (light on smoke) For grilled Triggerfish with spice or tropical salsas, a smoky-citrus cocktail can enhance the complexity. Session IPA Offers a touch of hops without overwhelming the delicate flavor. Vermentino Slightly nutty, citrusy white wine - a perfect match for the nutty undertones in this fish. Junmai Ginjo Sake: light, fruity, and smooth. It would enhance the sweet, delicate taste of the fish. without overpowering it. Best for: Sashimi, sushi, or simply grilled preparations.

Recipes We Like

I haven’t tried this one but I like the sound of it: Grilled Triggerfish with Red Wine Butter Sauce. Frankly I think this fish has so much ‘hidden’ meat on it that it should be cooked whole. That said, I had unexpected guests and had to whip up a meal on the fly, so I lightly dredged the fillets and did the same with the shrimp we had left over, served it will a lemon butter hot sauce dip. It was absolutely magnificent.