Triggerfish
The name comes from a sharp, stiff spine that pops up into the upright and locked position when the fish is threatened. That makes it an unattractive meal option for bigger fish. That doesn't affect us, however, and triggerfish is a delicious item for the grill and elsewhere. It shares with sheepshead the quality of being hard to clean, giving disappointingly small fillets for the size of the fish (which is usually around two or tree pounds). That's why triggerfish are more eaten by fishermen than by restaurant patrons. Although it is an acceptable commercial fish in Louisiana, chefs and fish processors aren't crazy about messing with it.
However, the meat is very white and beautiful, and the flavor is excellent. If it turns up as a special where you're dining, order it. The standard cooking method is to grill it with Creole seasoning and olive oil. However, I find it to be one of the two or three best fish to use for a courtbouillon, bouillabaisse, or other juicy seafood stew. It holds up well in the broth and the white color makes the resulting dish extraordinarily attractive.
It's always seemed to me that if a restaurant decided to turn this into a specialty, it could really make a name for itself.
