Quote:
Originally Posted by jbert22
Assuming you keep the fish to eat, how are those big reds table wise? And congrats on PB
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The big reds are great on the table. The fishier flavors are all in the red bits of meat, so my family trims it very carefully.
The meat is firm (like chicken) so it is great on the grill, even on ka-bobs.
It can also be used as a substitute for chicken in a number of dishes. Our family likes it this way in oriental dishes and redfish parmesan.