Best Use for Grouper

Bologna

Staff Pick

At the Macintosh, Jeremiah Bacon has been doing all sorts of weird stuff with seafood lately, like making bologna out of grouper and brandade from trout and turning tilefish into terrines. It all sounds very strange, but it makes sense if you think about it. After butchering fish into perfect little filets, there's a lot of leftover bits and bobs, just like there is after butchering pigs and cows, and a frugal cook knows how to put that stuff to good use. And by doing so, he's created a tasty new specialty you won't find many other places.
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