Grits and grunts explained

Grits and grunts
Place Of Origin:Key West, Florida
Associated Cuisine:American cuisine
Served:Hot
Main Ingredient:Grits, white grunts or other fish
Type:Fried fish and porridge
Course:Main course

Grits and grunts is a breakfast dish eaten in the U.S. state of Florida. The dish is prepared by serving small fried fish fillets, typically white grunts, over cooked grits.[1] [2] It is similar to shrimp and grits.[3]

History

The dish is considered to be a staple of Floridian cuisine.[4] [5] It was invented during the colonial period and became popular in Key West during the early 20th century.[6] Barry Popik stated that this popularization occurred around 1900.[7] Stetson Kennedy's book Grits and Grunts: Folkloric Key West was named after the dish.[8]

References

  1. Web site: Creole Grits and Grillades from The Glory of Southern Cooking by James Villas . 2023-06-19 . app.ckbk.com . en.
  2. Web site: Editor . Florida Sportsman . 2020-03-03 . Spicy Fish and Grits . 2023-06-19 . Florida Sportsman . en.
  3. Web site: White Grunt . 2023-06-19 . Locals Seafood . en-US.
  4. Web site: Trash to Treasure - Florida Sport Fishing . 2023-06-19 . Florida Sportfishing . 23 December 2015 . en-US.
  5. Web site: Haemulon plumieri . 2023-06-19 . Discover Fishes . en-US.
  6. Web site: Gibson . Terry . 2016-06-10 . Brain Food: Tasty Grunts Open Windows Into How Coastal Ecosystems Operate . 2023-06-19 . Marine Fish Conservation Network . en-US.
  7. Web site: Popik . Barry . Double-Tongued Word Wrester Dictionary . 2023-06-19 . www.barrypopik.com . en.
  8. Stein . Alan Harris . 2010-01-01 . Grits and Grunts: Folkloric Key West . The Oral History Review . en . 37 . 1 . 150–152 . 10.1093/ohr/ohq020 . 0094-0798.

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