Description

West Grunts have a white flakey meat with a mild flavor making them perfect for fish fry or even your classic fish and chips. Their taste has frequently been compared to that of smaller snapper or black bass with excellent skin for searing. Along the coast, a new dish has come to rise known as “grits and grunt” which is simply a fisherman’s take on your generic shrimp and grits. Many have embraced this creative new recipe due to the species abundance and their ease of catch.

These schooling reef fish have almond shaped bodies with pointed snouts and forked caudal (tail) fins. They are generally silvery white or cream, with touches of bronze or yellow, and striped with blue at their heads. Their mouths are red, and they make a grunting noise by grinding their teeth together. They have been seen in confrontations, open mouths pressed together, pushing against each other for dominance.