Quote:
Originally Posted by MathGeek
I'd rather clean 4 bulls than 20 smaller fish. I've done so many that I've got my procedure down, and my wife and daughter have learned how to trim for excellent flavor and how to select recipes that make excellent use of the firmer texture: drum kabobs, drum parmesan, grilled drum, coconut drum, etc. We usually have plenty of fish around for dishes more suited for more tender, flakey fish (catfish, sheepshead, trout, bass, etc.)
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but that's just it, if you keep the 16" reds they are just as tender and flakey as the catfish, sheepshead, trout, bass, etc, that's why I am so much in favor or reducing the keeper size to 14".
next time you go keep a couple 16" reds and try them the same as you would the other fish. naturally trimming off the red blood meat (and there isn't much of it in smaller fish) but im sure you knew that.
16-17" is best and the meat starts to firm up at 18"+