Quote:
Originally Posted by Clampy
Just put it on the pit scales down. It won't be terrible. ( Not near as good as a 16"-22" ) Better in a red gravy but on the pit will be fine. Plenty of butter and some lemon pepper.
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I have cooked a few of them before. It is amazing how the tail end of the fish has hardly any meat. Redfish starts to get 2 and 3 bloodlines the bigger they get too.....Hardly easy to clean cutting through those big toe nail sized scales.
Anyhow we made a courtbouillon out of a 40 pounder. We used Italian tomatoes, rotel, onions, peppers and lots of basil leaves. All that tomato and spice covers up the taste of the grey (blood) meat.