Redfish Throat Removal – by Haywire

[size=12pt]Redfish Throat Removal – by Haywire
Here is the way I cut out redfish throats. I'm not saying this is THE
way to do it, it's just MY way. It is really, really important to have
a good pair of cutting shears.

1. After you fillet the fish, however you like to do it, cut behind the
pectoral and pelvic fins. You don't have to do any scaling.
[img width=720 height=540]http://i1102.photobucket.com/albums/g446/finchaser1/Forum%20Only/NON%20REPORT%20PHOTOS/7-29-2012001.jpg[/img]

2. Use your shears to cut the bone just above the pectoral fins.
[img width=720 height=540]http://i1102.photobucket.com/albums/g446/finchaser1/Forum%20Only/NON%20REPORT%20PHOTOS/7-29-2012002.jpg[/img]

3. Shears again to cut the connection at the point of the chin.
[img width=720 height=540]http://i1102.photobucket.com/albums/g446/finchaser1/Forum%20Only/NON%20REPORT%20PHOTOS/7-29-2012003.jpg[/img]

4. Shear the bone above the other pectoral fin.
[img width=720 height=540]http://i1102.photobucket.com/albums/g446/finchaser1/Forum%20Only/NON%20REPORT%20PHOTOS/7-29-2012004.jpg[/img]

5. Use your knife to cut the tissue between the gills and the throat.
[img width=720 height=540]http://i1102.photobucket.com/albums/g446/finchaser1/Forum%20Only/NON%20REPORT%20PHOTOS/7-29-2012006.jpg[/img]

6. Continue cutting connective tissue inside.
[img width=720 height=540]http://i1102.photobucket.com/albums/g446/finchaser1/Forum%20Only/NON%20REPORT%20PHOTOS/7-29-2012009.jpg[/img]

7. The throat will pull right out. Trim it.
[img width=720 height=540]http://i1102.photobucket.com/albums/g446/finchaser1/Forum%20Only/NON%20REPORT%20PHOTOS/7-29-2012010.jpg[/img]

8. Split the throat as you spread it apart. A moderately strong knife
works better than a flexible fillet knife because this takes a little
effort.
[img width=720 height=540]http://i1102.photobucket.com/albums/g446/finchaser1/Forum%20Only/NON%20REPORT%20PHOTOS/7-29-2012011.jpg[/img]

9. Be careful not to cut through the skin.
[img width=720 height=540]http://i1102.photobucket.com/albums/g446/finchaser1/Forum%20Only/NON%20REPORT%20PHOTOS/7-29-2012013.jpg[/img]

10. It should look like this.
[img width=720 height=540]http://i1102.photobucket.com/albums/g446/finchaser1/Forum%20Only/NON%20REPORT%20PHOTOS/7-29-2012014.jpg[/img]

11. Cut the skin away from the throat half. I didn't do a good job on
this half.
[img width=720 height=540]http://i1102.photobucket.com/albums/g446/finchaser1/Forum%20Only/NON%20REPORT%20PHOTOS/7-29-2012015.jpg[/img]

12. Repeat on the other side.
[img width=720 height=540]http://i1102.photobucket.com/albums/g446/finchaser1/Forum%20Only/NON%20REPORT%20PHOTOS/7-29-2012016.jpg[/img]

13. Looking good.
[img width=720 height=540]http://i1102.photobucket.com/albums/g446/finchaser1/Forum%20Only/NON%20REPORT%20PHOTOS/7-29-2012017.jpg[/img]

14. Fine chunk of fish meat. I clip off the fins so save space and
trim it up a little.
[img width=720 height=540]http://i1102.photobucket.com/albums/g446/finchaser1/Forum%20Only/NON%20REPORT%20PHOTOS/7-29-2012018.jpg[/img]

Fry them, grill them or bake them. They're delicious. There are big
bones in the throat pieces, but nothing that'll stick in your throat.
Enjoy.

Good fishing,
Haywire[/size]

I had oven fried redfish throats for dinner tonight and they were delicious. Each half is the size of a chicken breast and has very similar texture, but tastes like redfish (duh!). Good groceries.

Great demonstration. I will be sure and bring my shears on next trip. Lots of bull throats went over the side the last time I was down. I am not too bashful to ask people for their carcass when they are through getting their filets. I like most kinds of fish and am sure I would llike these. I usually release the big bulls because I much prefer the slot reds but look forward to trying the throats on a big bull red. Thanks for sharing.

OK... Learning all the time.
I've known about tasty cheeks on larger fish, but not throats.
Will definitely be taking home more meat from now on... Thanks :eat:

I ask other folks for their redfish throats, too. Hate to see them go to waste. During snapper season, I frequently go to the marinas and scavenge snapper throats that would otherwise become crab food. My freezer is packed with good fish for hunting camp feasts during the winter.

Chili---You'll enjoy the throats, no blood lines to cut out, just a little bit of red meat at the base of the pectoral fin.

Very informative. Someone should drag this into the cooking your catch forum :nyd: -- you can't cook them if you can't clean them well.

Thanks Fin. Great post.

+1