Preparing Grouper, Stone Crab, & Oysters : Cutting Out Grouper Cheeks

Preparing Grouper, Stone Crab, & Oysters : Cutting Out Grouper Cheeks


In this clip, I’m going to show you how to
cut the cheeks out of the fish. The cheeks are actually the jaw muscle and there’s just
a boneless hunk of beautiful meat in here and it’s located just above the mouth. The
cheek of the fish is located just above the mouth and just below the eye in this section
right here on top of the gill plate. And I’m going to show you how to cut it. You’re going
to you knife in, right in that little line that’s provided for us. And you just kind
of got to saw with a lot of practice, it’s not as easy as it looks, along the same direction
as the, of the jawbone and you’re going to pull the flap back, just like it’s a little
filet. You’re going to put your, dig your thumb underneath the meat, between the meat
and the skin and you’re going to pull this skin off. Take your knife and cut the meat
out. And that’s a cheek muscle and these things are delicious. We’re going to do the same
thing with the other side of the fish. In the opposite direction, this side for me is
a little bit easier to cut because I’m right-handed. I’m going to cut the cheek out from this angle.
We’re going to dig our thumb underneath the skin. We’re going to separate the skin from
the meat. We’ve got two boneless grouper cheeks.

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