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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