About Spearos Kitchen
Spearos Kitchen is an ocean to table education platform focused on helping the recreational spearfishing and fishing communities responsibly utilize their catch through recipes, species guides, fillet tutorials, and educational content.
4 Hogfish Recipes for Summer
When May 1st comes around in South Florida, that means one thing – well, two actually. Grouper and Hogfish season are officially open and that means it’s time to make some delicious hogfish recipes. Hogfish are one of the most well known species of fish we have here in Florida, because they are so distinct looking. Not only do they look cool, though, they are also incredible to eat.
In the video above you’ll get to watch me go out on my Jackson Kayak in search of Black Grouper and Hogfish. While I didn’t get the grouper that I was hoping for, I was able to shoot a decent sized Hogfish and bring it back home to make some different recipes. If you’ve never completely broken down a Hogfish before, be sure to check out the tutorial I did on YouTube.
Why Hogfish Are Special
- Flavor: Hogfish has delicate, slightly sweet white meat with a mild flavor – great for people who don’t like “fishy” fish.
- Versatile: The fillets hold together well and are great for grilling, searing, baking, frying, and raw preparations.
- Appearance: Its bright coloration, elongated snout, and prominent teeth make it one of the most recognizable reef fish in Florida.
- More Than Just Fillets: The collars, cheeks, skin, and other parts can also be turned into delicious meals – as they were in the recipes below!
About These Recipes
These hogfish recipes were inspired by summertime and one of the foundations or Spearos Kitchen: take less, use more. All of these recipes were made using just one fish. When I got this hog fish I knew that I wanted to make some sort of ceviche, some type of fish tacos, and fish skin chips, but I wasn’t 100% sure about what to do with the other parts of the fish. Usually I like to just roast the collars in the oven or throw them on the grill, but I wanted to try something a little bit different this time.
I realize summer might not be the best time for soup, but I had really been craving pho for some reason and it’s actually a thing that during the summer months that hot soup will actually cool you down. With this idea in mind, I decided to use the frame and head of the fish to make a delicious broth for pho, and use the collars of the hogfish as the protein source – it came out incredible! I hope you enjoy all of these hogfish recipes!
The Recipes
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