Pan Seared Redfish Cooking Demo

[MathGeek]

https://www.youtube.com/watch?v=nm_rNBWQp0I

I doubt I'll ever be as good a cook as some of you guys, but I get so many questions about cooking the larger reds that I made a video.

I'm sure I'll learn a lot from your feedback and suggestions on cooking fish, just as I have on catching and cleaning fish.

Bon appetitte.

[MathGeek]

I thought for sure SC would have some tips and suggestions for improvement.

[SigNate]

Not to be critical but you don't have to marinate fish for that long. Actually 5 - 10 minutes would suffice.
How does your fish come out when you cook it for that long? Is it tender and flaky or dry? I'd maybe cut back the cooking time.

[MathGeek]

Originally Posted by SigNate

Not to be critical but you don't have to marinate fish for that long. Actually 5 - 10 minutes would suffice.
How does your fish come out when you cook it for that long? Is it tender and flaky or dry? I'd maybe cut back the cooking time.

How often do you cook big bulls?

The meat really is a bit tougher than the younger, more tender fish and needs the longer marinating.

The meat was not dry in the cooking time. I guess the thickness really didn't come across too well on the video.

But these were steaks cut from a 36-45" fish. It's a much different deal from slot reds.

But I agree with your suggestions completely for slot reds.

[PotLikinisAhabbit]

It looks like the fish is steamed rather than seared. Try patting the fish dry just before cooking to achieve a better maillard reaction.

[MathGeek]

Originally Posted by PotLikinisAhabbit

It looks like the fish is steamed rather than seared. Try patting the fish dry just before cooking to achieve a better maillard reaction.

Good point. I'll try that. Thanks for the suggestion.

[B-Stealth]

Originally Posted by MathGeek

How often do you cook big bulls?

The meat really is a bit tougher than the younger, more tender fish and needs the longer marinating.

The meat was not dry in the cooking time. I guess the thickness really didn't come across too well on the video.

But these were steaks cut from a 36-45" fish. It's a much different deal from slot reds.

But I agree with your suggestions completely for slot reds.

The reason your not receiving feedback is because even though you asked for suggestions you question the advice from a very credible resource.

Don't be an askhole.

[MathGeek]

Originally Posted by B-Stealth

The reason your not receiving feedback is because even though you asked for suggestions you question the advice from a very credible resource.

Don't be an askhole.

Part of improving is deciding which advice to listen to.

I've gotten a lot of good advice, but I also get advice that neglects relevant factors. I was just asking to clarify if the advice in a given case applied to bull reds or slot reds.

A lot of fishermen and other excellent cooks who have tons of experience with slot reds have less experience with bull reds.

Clarifying is not a bad thing.