What's your favorite way to cook them? Any insight is appreciated.
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Cooking redfish throats
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Last: 7 mo ago by Mega Lops
Just like I do half shells
Grilled over lump charcoal dusted with your favorite seasoning and drizzled with clarified butter an lemon juice.
Grilled over lump charcoal dusted with your favorite seasoning and drizzled with clarified butter an lemon juice.
Damn Cajuns!
Whole fried in cornmeal is quite the treat.
Better than the rest of the fish imo
Better than the rest of the fish imo
Doesn't matter how you cook em, best meat on a red!
Have totally done a miso marinade the night before, then grill those bad boys.
Skin side down on the grill. I put salt and cilantro butter on them. Cook for maybe 5-10 minutes with the lid closed. They are fantastic
please provide pics and how to cut these out. Apparently I have been wasting some good fishJosepi said:
Skin side down on the grill. I put salt and cilantro butter on them. Cook for maybe 5-10 minutes with the lid closed. They are fantastic
Y'all making me hungry!
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RO519 said:
Doesn't matter how you cook em, best meat on a red!
I think the collar is the best part of any fish. I went salmon fishing several years ago and when we got home one of the bags said "king collars," they were unbelievable, so rich.
As the poster above said, grill them just like you do the rest of the fish on the half shell. To the poster who wanted to know how to remove them, it's just the chunk between the gills and pectorals. I cut them off last.
AgDad121619 said:please provide pics and how to cut these out. Apparently I have been wasting some good fishJosepi said:
Skin side down on the grill. I put salt and cilantro butter on them. Cook for maybe 5-10 minutes with the lid closed. They are fantastic
Same! I've never heard of this!
Make little mopping sauce of melted butter, salt, pepper, minced garlic, lemon juice, paprika, orange juice, & Tiger Sauce.
Season with Swap Fire Cajun seasoning. Then cook over oak charcoal for 15 to 20 minutes around 325 degrees. Use the moooing sauce to baste while on the grill
Season with Swap Fire Cajun seasoning. Then cook over oak charcoal for 15 to 20 minutes around 325 degrees. Use the moooing sauce to baste while on the grill
Bird Poo said:AgDad121619 said:please provide pics and how to cut these out. Apparently I have been wasting some good fishJosepi said:
Skin side down on the grill. I put salt and cilantro butter on them. Cook for maybe 5-10 minutes with the lid closed. They are fantastic
Same! I've never heard of this!
Here's a quick video that's a lot easier than trying to explain it. Although this dude left some big chunks of meat behind the head by cutting straight down on his filets behind the pectoral fins instead of cutting diagonally backwards from behind the head down past the pectoral fins.
edit: wanted to add that this works on snapper and really any fish you want to eat besides flounder.
It amazes me that most people throw these out with the carcass. We fry them in crackermeal. It's the closest thing to crab meat in the fish world.
Have cleaned lots of reds and have never heard of that. The guy jokingly mentions calling them saltwater quail and I assume because of the appearance but does that chunk of meat taste different that the fillets?
And yeah that dude's filet technique could use some work!
And yeah that dude's filet technique could use some work!
It's hard to describe because it still tastes like redfish but the throats are a little fatty and the bones impart more flavor.
Interesting. Will have to try that next time. Although it's been way too long since I fished but that's another thread.
chet98 said:
Have cleaned lots of reds and have never heard of that. The guy jokingly mentions calling them saltwater quail and I assume because of the appearance but does that chunk of meat taste different that the fillets?
And yeah that dude's filet technique could use some work!
It's really rich and fatty meat. Hard to top it on reds or snappers.
I do the standard double dip method...raw meat...eggs and milk wash and then ground up saltines and/or cornflakes ...deep fried at
375ish...
375ish...
Going to try this. Mind blown.
Just got a "Texas Fish & Game" magazine email with this recipe for redfish throats today: Redfish Throat Salad
If you're at a sushi restaurant, look to see if they have hamachi kama which is grilled yellowtail collar. It's delicious.
Looks like a pain in the ass.tcc66 said:
It amazes me that most people throw these out with the carcass. We fry them in crackermeal. It's the closest thing to crab meat in the fish world.
Unemployed said:
If you're at a sushi restaurant, look to see if they have hamachi kama which is grilled yellowtail collar. It's delicious.
I second this wholeheartedly.
It's really easy with the right equipment. I use a cutco serrated hunting knife. Cut the soft spot near the jaw on the bottom, cut through the bone on the head side of the side fins and just in front (head side) of the fins on the bottom. Then remove the triangle piece (quail breast reference) and remove the skin with catfish skinning pliers.
And worth the effort!
And worth the effort!
TarponChaser said:Bird Poo said:AgDad121619 said:please provide pics and how to cut these out. Apparently I have been wasting some good fishJosepi said:
Skin side down on the grill. I put salt and cilantro butter on them. Cook for maybe 5-10 minutes with the lid closed. They are fantastic
Same! I've never heard of this!
Here's a quick video that's a lot easier than trying to explain it. Although this dude left some big chunks of meat behind the head by cutting straight down on his filets behind the pectoral fins instead of cutting diagonally backwards from behind the head down past the pectoral fins.
edit: wanted to add that this works on snapper and really any fish you want to eat besides flounder.
My dad, who was a sheet metal worker would **** kittens and whoop my ass if he caught me cutting up fish with his tin snips. Also will add, the throats are my favorite part of a redfish too.
I use my game shears.
Uh what did your dad do to kittens ?
It's work to get em but it's a nice treat of meat. When you do it right a time or two to cut em out it makes sense how to get em.
Www.gowithgrem.com
Mom always did them like this
https://www.deepsouthdish.com/2010/03/cajun-courtbouillon.html
https://www.deepsouthdish.com/2010/03/cajun-courtbouillon.html
Sheepshead throats. Yum
Snapper throats are the best of the best.
30+ years ago we would go down to where the 2 party boats, which focused on snapper, on SPI docked and would clean fish for tips. Did really well on that cash wise, as the boats charged a fee.
But the best part is we "threw away" the snapper throats. Sometimes we would leave there with 20-30 pounds of snapper throats. Blackbeards would buy them from us for $3.50 a pound. As they had snapper throats on the menu. We would make between $60-$100 and get 5 to 10 pounds of throats. Life was good back then.
30+ years ago we would go down to where the 2 party boats, which focused on snapper, on SPI docked and would clean fish for tips. Did really well on that cash wise, as the boats charged a fee.
But the best part is we "threw away" the snapper throats. Sometimes we would leave there with 20-30 pounds of snapper throats. Blackbeards would buy them from us for $3.50 a pound. As they had snapper throats on the menu. We would make between $60-$100 and get 5 to 10 pounds of throats. Life was good back then.
I snap them flat. Pull the membrane off and score them.
There's a bone on each side. You can take it out or leave it and tell the folks you're serving about them.
I score the meat. Season the way you prefer and cook over a bed of coals.
I mop with melted garlic & herbed butter.
Serve as a finger food appetizer.
There's a bone on each side. You can take it out or leave it and tell the folks you're serving about them.
I score the meat. Season the way you prefer and cook over a bed of coals.
I mop with melted garlic & herbed butter.
Serve as a finger food appetizer.
Ho. Lee. Chit.
Amazing! Had 5 throats from a recent outing and these did not disappoint. Put a little slap ya mama, garlic powder, butter and covered with lemon slices. Grilled skin down for 6 mins on the smaller ones and 10 for the bigger ones over charcoal.
Must go catch more and throw a shindig.
Amazing! Had 5 throats from a recent outing and these did not disappoint. Put a little slap ya mama, garlic powder, butter and covered with lemon slices. Grilled skin down for 6 mins on the smaller ones and 10 for the bigger ones over charcoal.
Must go catch more and throw a shindig.
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