Redfish throats
 

I know people keep snapper throats, and I had some down in Venice after a trip and it was pretty good.

A guy I went fishing with this weekend was keeping the throats of the bigger redfish and told me they were great.

Anyone else do this? I mean there is some meat there, but I don?t know about all that. And this guy I was with says a lot of stuff I find out is bs. So just wondering if this is a thing I somehow managed to never hear about before.

I heard of a restaurant in Laf that has fried redfish heads. supposedly there is alot of good meat on the cheeks of a red.

Throats, i heard of it before but i think it was spec throats. Havent tried it but i am sure there is someone out there that has. This is south Louisiana.

I've never kept nor cooked them but, an old friend of mine used to keep them and I have eaten some he cooked and they were good.

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I keep them on all the redfish I catch and grill them just like the reds on the half shell. I will trim some the silver skin off the top meat side and then trim the fins and pointed ends. There are some clear bone like things under the fins but they are easy to eat around. They taste good to me. I will also cut out the redfish cheek muscle if the red is big enough. I try to save as much meat as I can. The textures are little different on the throats and cheeks, probably bc the muscles are used differently.


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I keep the throats on all redfish I catch. The cartilage or whatever is in them is similar to crab bodies. some sweet meat in all the cavities. Grill as appetizers with redfish on the half shell.No BS.

The fillets make excellent crab and catfish bait and i save the throats for snapper bait.

i keep them for snacks and smoked fish dip.

My dad used to use a spoon and scrape the meat between the bones once the fish was filleted. He would fashion the meat into a "ball" and it was very good when cooked. He grew up during the depression and nothing was wasted.

[QUOTE=DVM;841684]My dad used to use a spoon and scrape the meat between the bones once the fish was filleted. He would fashion the meat into a "ball" and it was very good when cooked. He grew up during the depression and nothing was wasted.[/QUOTE



Great idea! I always look at all that meat after filleting and think looks like I'm leaving meat on the bone.

When I was coming up a redfish was scaled and gutted , head cut off , slits cut all along side and baked in oven with tomato sauce....When all said and done nothing left but bone that wasn't worth a broth....As far as cheek and throat I took up mounting fish and I can tell you there is a good bit of meat in a head...Ever heard of a catfish coo bee yon ??? You make with the head....Hondurins I had to work with used to come with speckled trout for lunch that they scaled , gutted , and fried whole with no corn flour or coating...They ate head and all...Then again they ate armodilla too.....

My dad didn't grow up during the depression but his dad did. My dad would fillet a redfish and fry that for the family, the back bone he would cut into about 4" lengths, batter and fry them. 2-14"-16" could feed a family of 4.