Redfish throats

[DVM]

My dad used to use a spoon and scrape the meat between the bones once the fish was filleted. He would fashion the meat into a "ball" and it was very good when cooked. He grew up during the depression and nothing was wasted.

[redaddiction]

[QUOTE=DVM;841684]My dad used to use a spoon and scrape the meat between the bones once the fish was filleted. He would fashion the meat into a "ball" and it was very good when cooked. He grew up during the depression and nothing was wasted.[/QUOTE



Great idea! I always look at all that meat after filleting and think looks like I'm leaving meat on the bone.

[lil bubba]

When I was coming up a redfish was scaled and gutted , head cut off , slits cut all along side and baked in oven with tomato sauce....When all said and done nothing left but bone that wasn't worth a broth....As far as cheek and throat I took up mounting fish and I can tell you there is a good bit of meat in a head...Ever heard of a catfish coo bee yon ??? You make with the head....Hondurins I had to work with used to come with speckled trout for lunch that they scaled , gutted , and fried whole with no corn flour or coating...They ate head and all...Then again they ate armodilla too.....

[swamp snorkler]

Originally Posted by DVM

My dad used to use a spoon and scrape the meat between the bones once the fish was filleted. He would fashion the meat into a "ball" and it was very good when cooked. He grew up during the depression and nothing was wasted.

My dad didn't grow up during the depression but his dad did. My dad would fillet a redfish and fry that for the family, the back bone he would cut into about 4" lengths, batter and fry them. 2-14"-16" could feed a family of 4.