should red and drum limits be changed?

[keakar]

Originally Posted by MathGeek

We've been frying the big ones (redfish and drum) for years. On the spur of the moment one time, we called them "golden nuggets" to create greater interest from the children, and the children became big fans of the texture of the bigger fish when fried.

I like the texture of the bigger fish because they stand up to grilling and kabobs and stuff like that without coming apart. I like tender, flakey fish too, just not all the time.

yep, I usually take the back straps and slice them into nuggets myself when I don't have small ones to fry and I thin slice the rest like they do for big catfish. im just not very good at thin slicing so I butcher a lot of meat and end up making fish patties out of em lol.

didn't want to imply anything was "wrong" with the bigger ones being firm, its just you do different things with them because its firmer meat.