awesome

caught a bunch in mexico one year.down there they look like a rainbow.fantastic on light tackle!!jak

Do they taste good?

The picture does not do the Trigger's color justice. When she (?) came out of the water she had bright colors; a very pretty fish.

The meat is white; looks like a thin fluke filet. It's on the menu for tomorrow.

They are excellent table fare, a PIA to clean due to the double rib cage and really really tough skin.

The verdict is in on the triggerfish. Excellent eating. The meat is a little firmer that BSB meat. Broiled them in a wash of butter, olive oil, chili pepper, old bay and lemon juice.

Joe,
Here is a neat trick to cleaning triggers.
Right behind the pectoral fin and just a little bit above it,you will feel a soft spot when you are holding them .
Plunge your knife straight through this soft spot and cut at an angle down to the anus. Then just fillet from the inside out,starting with cutting the skin along the bottom from inside.
Works great!! Fast and easy

I always forget that. I usually just use a serrated knife to start through the skin and then it is no problem.

I inserted the knife thru the anus pushing the point of the knife out the top of the fish and then presed the knife toward the tail riding the spine. Then flipped the knife and pressed forward and around the rib cage. I took the skin off just the same as any other flat fish. Pretty easy. I got this method off u-tube.