Results 11 to 13 of 13
21LikesThread: Redfish Skin
LinkBack URL
About LinkBacks-
10-07-2017, 10:42 AM #11Senior Member
- Join Date
- Jun 2012
- Location
- Mobile, LA
- Posts
- 3,262
- Thanks
- 1,760
- Thanked 1,545 Times in 650 Posts
I was trying and failing to be facetious.
Originally Posted by will46r
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.
-
10-07-2017, 12:02 PM #12We are there! Let's go fishing!!
- Join Date
- Oct 2011
- Location
- Born, bred and someday dead in Midtown Mobile, AL
- Posts
- 10,245
- Thanks
- 8,032
- Thanked 13,702 Times in 4,035 Posts
- Blog Entries
- 6
Redfish on the 'half shell' (skin & scales on) doesn't really freeze well IMHO.
The fats and oils in the red meat will quickly turn rancid even when frozen and leach into the white meat lending to a stronger "fishy" smell and taste.
IF you do freeze them be sure to rinse them thoroughly after thawing and add a little ground ginger just prior to seasoning & cooking to help neutralize the odors ;-)
-
10-07-2017, 08:29 PM #13Senior Member
- Join Date
- Feb 2016
- Location
- Memphis, TN
- Posts
- 234
- Thanks
- 13
- Thanked 27 Times in 18 Posts
Honestly, I scaled it and fillet it but left the skin on. It went into a water bath and was frozen shortly thereafter. So I should thaw, remove the skin, and rub the powdered ginger on, or soak it with the ginger in the water?
chillinfish likes this."Yes I am a pirate, 200 years too late" - JB
Reply With Quote
Come November, there's some really fun and productive fishing in store for the pier fisherman. One of my favorites is the whiting a hard-pulling, great eating fish and when the schools are in, you...
Winter Fish - How to catch them!