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With these bigger redfish being caught now, when you catch one, you may want to consider processing the throat portion. I fixed one today. It's probably my second-most favorite fish to eat that way, other than grilled pompano. Excellent!
https://www.youtube.com/watch?v=9TOUWivAqqw
I've been trying to tell people that for years. I like them better than snapper throats. A pair of tin snips makes removal a snap---or snip, as it were.
When I put mine on the grill, I season the top side and spray the bottom side with PAM. For those who haven't tried it, it's not just redfish meat there - it's a luscious delicacy! All I can say to the uninitiated neophyte is "Try it!"Quote:
Originally Posted by Haywire
Especially on the bull reds---there's dang near as much meat on the throat as there is on the fillets. I will often offer to clean a red for a tourist if I can have the throat, especially when my luck has been running worse than usual.
Depending on the weather tomorrow, I may be looking for elbow room on the octi. I've done as much as I can on the farm until it's time to plant in a couple of weeks.
I baked the head of a red. Looked really bad when I pulled it out of the oven but the meat in the head was unbelievably good.
Tried my first redfish throat this summer after an early morning run of bulls. Previously I hadn't even considered the throat. Removal was simple with a pair of side cutters and a fillet knife. I'll never pass up another one. Best part of the fish- baked or grilled and basted with butter, lemon and seasonings.