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-   -   Joseph's Harbor/Mermentau 7-17-11 (http://www.saltycajun.com/forum/showthread.php?t=20930)

ripinlips 07-17-2011 09:12 AM

Joseph's Harbor/Mermentau 7-17-11
 
1 Attachment(s)
Me and My brother decided to chance it Friday in the rain and only got hit one time with some heavy showers. We wanted some boiled crabs so we went to Joseph's Harbor in hopes that the rain did not make the water too bad. We managed 2 dozen crabs (med-lrg) but the big ones refused to bite I guess. So we headed down the road to try our luck at some reds in the Mermentau and that was even slower. We managed one nice Red right before we left and that was it. Water at both places was not as bad as I expected but still too dirty. Oh well we ate crab stew last night and bbq redfish will be on the menu shortly.

ripinlips 07-17-2011 09:36 AM

*7-15-11
 
***7-15-11
Date corrected, sorry

Duck Butter 07-17-2011 09:56 AM

BBQ Redfish? Sounds really good, got a quick recipe for that?

Watched a NO chef yesterday making a courtboullion and he stuck the entire scaled redfish in there (minus the head) said he normally puts the head in it but this one was too big. He cut slices into the redfish and then throws it in the stew he had made. Threw in some crabs, shrimp and oysters, and says you eat the fish off the bone. Looked awesome, always looking for new ideas on redfish. Been making redfish cakes lately. Get you a crab cake recipe and throw in redfish instead = it is like surfing - it will change your life:)

ripinlips 07-17-2011 10:04 AM

Quote:

Originally Posted by Duck Butter (Post 287747)
BBQ Redfish? Sounds really good, got a quick recipe for that?

Watched a NO chef yesterday making a courtboullion and he stuck the entire scaled redfish in there (minus the head) said he normally puts the head in it but this one was too big. He cut slices into the redfish and then throws it in the stew he had made. Threw in some crabs, shrimp and oysters, and says you eat the fish off the bone. Looked awesome, always looking for new ideas on redfish. Been making redfish cakes lately. Get you a crab cake recipe and throw in redfish instead = it is like surfing - it will change your life:)

Sounds great, I will have to try it. Thanks

Duck Butter 07-17-2011 10:06 AM

Quote:

Originally Posted by ripinlips (Post 287755)
Sounds great, I will have to try it. Thanks

What about that BBQ redfish?! :help: Got little recipe?

ElectricChicken 07-17-2011 12:22 PM

Duck Butter, I BBQ'd some reds the other day and this is what I did. Season with Tony's to taste. I melt one stick of butter, add some worscheshire sauce, granulated garlic, a little red pepper, celery salt, a touch of honey and a touch of mustard. I cut slits in the fish in various places for the baste to get down in there and BBQ till done. It was awesome! Now concerning those patties. I could not agree more. It WILL change your life. I was trying to catch/shoot with my bow, some garfish around the Henderson area just to make patties. A friend and I caught a limit of Reds and he gave them all to me. He doesn't care for reds. I had one about 12lbs and my wife suggested make redfish patties instead of garfish patties. Absolutely unbelievable!! I cut all the blood out and grinded it up. used a small amount of potatoes just to hold the fish, onions, celery and onion tops together. Fried it in a black pot with about 1/2" of olive oil in the pot and it was on like grey poupon!

Duck Butter 07-17-2011 12:58 PM

Quote:

Originally Posted by ElectricChicken (Post 287809)
Duck Butter, I BBQ'd some reds the other day and this is what I did. Season with Tony's to taste. I melt one stick of butter, add some worscheshire sauce, granulated garlic, a little red pepper, celery salt, a touch of honey and a touch of mustard. I cut slits in the fish in various places for the baste to get down in there and BBQ till done. It was awesome! Now concerning those patties. I could not agree more. It WILL change your life. I was trying to catch/shoot with my bow, some garfish around the Henderson area just to make patties. A friend and I caught a limit of Reds and he gave them all to me. He doesn't care for reds. I had one about 12lbs and my wife suggested make redfish patties instead of garfish patties. Absolutely unbelievable!! I cut all the blood out and grinded it up. used a small amount of potatoes just to hold the fish, onions, celery and onion tops together. Fried it in a black pot with about 1/2" of olive oil in the pot and it was on like grey poupon!

that sounds like a winner right there, i used bread crumbs, never thought about that. You put the whole fish on the grill?

Saw something else on another show (this would be a good recipe if
you had a bunch of small potatoes left over from a boil or something). Called em smashed potatoes, get the potato (in skin) smash it down and flatten it, put some olive oil or butter on top of it season to taste, (i think some parmesan would bomb on em) and stick em in the oven for 30 minutes they come out like big potato chips. Looked real good

ripinlips 07-17-2011 01:34 PM

sorry about that
 
Quote:

Originally Posted by Duck Butter (Post 287758)
What about that BBQ redfish?! :help: Got little recipe?

You make the first cut of the fillet and then leave it on the scales, season to taste then put on the Pit scales side down. The scales will burn but the meat will come right off the skin/scales. I still prefer Redfish grilled in Butter and olive oil on top the stove with onions but the bigger ones taste better on the pit. Mustard, beer and lemon juice can be added to the fillets as they cook or after to tame the taste. Enjoy.

Duck Butter 07-17-2011 02:41 PM

Quote:

Originally Posted by ripinlips (Post 287825)
You make the first cut of the fillet and then leave it on the scales, season to taste then put on the Pit scales side down. The scales will burn but the meat will come right off the skin/scales. I still prefer Redfish grilled in Butter and olive oil on top the stove with onions but the bigger ones taste better on the pit. Mustard, beer and lemon juice can be added to the fillets as they cook or after to tame the taste. Enjoy.

On the halfshell - gotcha, thanks. just another option for cooking them, will try it

ElectricChicken 07-17-2011 03:39 PM

Ripnlips is right. On the half shell is the way to BBQ on the pit.


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