It occured to me that some fishermen may not know about Redfish "throats". Here's a YouTube video explaining how simple it is to process them.
https://www.youtube.com/watch?v=9TOUWivAqqw
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It occured to me that some fishermen may not know about Redfish "throats". Here's a YouTube video explaining how simple it is to process them.
https://www.youtube.com/watch?v=9TOUWivAqqw
Heck yeah, throat/collars rock.
Snapper, Tuna, Grouper, Salmon, Amber Jack and any larger fish throat/collar is great eating.
You know you're gonna get get Haywire all excited, throats are a favorite of his.
And a lot of people don't know about all the meat on the heads and cheeks of some fish.
The two best bites on a Pompano are on the head, yum!
Very interesting video. It looks like they left a ton of meat on the bone plus those two pieces next to the head. I don't catch enough to waste any so I start at the dorsal and go down to the spine, up to the head and down to the tail, over the spine and down to the belly. Patiently cut under the ribs if possible and take out the pin bones. Next year I'm going to cut out the throats and rib cages off sheepshead and try to make them edible.Quote:
Originally Posted by ChileRelleno
On certain fish, the belly area is better for whatever reason, maybe it is fat content? The most expensive cut of tuna sushi, toro, is the belly. You'll find that sheepshead belly is the creme de la creme! My suggestion is don't try to remove the bones raw. Just cook the fish and then slide out the bones.Quote:
Originally Posted by chillinfish
I took the throat from the red I caught this morning. I doubt that I did a good job of it but it was some of the best looking meat on the fish.
i cant remember who it was told me about this when i caught my first red but it was the best ive had
I stock my freezer by scavenging the throats at the cleaning table. With some of the most clueless individuals, I'll even fillet the sides for them in exchange for the throat and I feel like I got a good deal---that serrated Dexter-Russell cuts like a lazer.
Wish I had know when I caught the big red last summer,them suckers are tough to filet even with a sharp knife,I can see where tin snips would come in handy or side cutters
I'll not clean another one!!!Quote:
Originally Posted by mike243
I'm ashamed to say i've wasted a good many throats then... I had no idea. Thanks Eym_sirius
I think my favorite bite of meat on the whole fish are the cheeks. Collars are pretty damn close... more meat there at least!
I've gotten to the point of using as much of the fish as possible.
Saving throats (or collars) is a great way to stretch a small daily creel (or a large fish) into a meal (or several).
I've been doing that for many of my panfish as well (trout and whiting especially).
If you like "crispy fish" be sure and leave the pectoral fins and belly strips on the 'throat'.
It's a little more work but well worth the effort IMHO ;-)
Below is a 20" speckled trout after rendering (including the 'cheek' meats)...
https://scontent-dfw5-2.xx.fbcdn.net...7e&oe=5BC136BB
And IF the fish is big enough to fillet I cut off the backbone behind the first dorsal fin, leaving the soft dorsal, anal fin and tail.
Then bred it and fry it 'hard'.
Crunching those tasty crispy fins and tails has been a treat since me & bro were kids and mom used to fry our croakers (fresh caught out of the bay)...
I knew about cheek meat but the throats is a new one on me , Now I know better ,
snapper throats at the bright star in bessemer, alabama.
Snapper Throats are a game changer in seafood eating
+1 on the Bright Star snapper throats...could make myself sick eating those!Quote:
Originally Posted by j. gravy