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Thread: Redfish Throats

  1. #1
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    Redfish Throats

    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.

    fordguy, HobieKen, bodebum and 3 others like this.

  2. The Following 7 Users Say Thank You to eym_sirius For This Useful Post:


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    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!
    Ragnar Benson:
    Never, under any circumstances, ever become a refugee.
    Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.

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    Dufus Tourist
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    Quote Originally Posted by ChileRelleno View Post
    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.
    To 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.
    eym_sirius and benhunts like this.

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    Quote Originally Posted by chillinfish View Post
    throats and rib cages off sheepshead
    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.

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    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.
    chillinfish likes this.

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    i cant remember who it was told me about this when i caught my first red but it was the best ive had

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    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.

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    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
    chillinfish likes this.

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    Quote Originally Posted by mike243 View Post
    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!!!

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    I'm ashamed to say i've wasted a good many throats then... I had no idea. Thanks Eym_sirius
    eym_sirius likes this.

 

 
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