Redfish throats

[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.....