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Started By
Message
When is a Redfish too big to eat?
Posted on 9/1/15 at 3:27 pm
Posted on 9/1/15 at 3:27 pm
I hear all the time about bulls not being good to eat...are we talking 26" to 30" being on the fringe? What if I have one that size...ok to grill?
10
Posted on 9/1/15 at 3:29 pm to mpar98
Sure but I prefer the ones in the 16-20" range.
Posted on 9/1/15 at 3:31 pm to mpar98
I've found black drum above 30 inches or so to be filled with worms, but even at that, those worms pose no human threat.
Huge bull reds can be good for getting meat for gravies and grilling. However, it can be a bit laborsome to clean several of them. I usually grab a hacksaw to get through that first bone near the head.
Huge bull reds can be good for getting meat for gravies and grilling. However, it can be a bit laborsome to clean several of them. I usually grab a hacksaw to get through that first bone near the head.
Posted on 9/1/15 at 3:32 pm to Trout Bandit
27" on the half shell
Posted on 9/1/15 at 3:34 pm to mpar98
That range tends to be breeding size females and can have worms although I rarely find any in the ones I clean. That being said, if that's all I can catch I will grill them on the half shell and be fine with it, but they can be tough in the thicker spots as you get closer to the ribs. Max I usually keep for half shell is about 24"
Also, if you don't want to grill those, I find that if you filet them into small pieces, they're great for a couvillion or fish fry.
Also, if you don't want to grill those, I find that if you filet them into small pieces, they're great for a couvillion or fish fry.
This post was edited on 9/1/15 at 3:37 pm
Posted on 9/1/15 at 3:47 pm to mpar98
Cleaning them is work, but I've found if you filet it out like you would a 16-20 fish, remove all the blood lines, and cut them into steak-like chunks they are just as good as the little guys.
Since I do all our fish cleaning, the most I'll ever clean is 2.
Since I do all our fish cleaning, the most I'll ever clean is 2.
Posted on 9/1/15 at 3:48 pm to mpar98
In my kayak I won't keep bigger than 23". In my boat I'll keep up to 26"
Posted on 9/1/15 at 3:50 pm to pointdog33
quote:
Since I do all our fish cleaning, the most I'll ever clean is 2.
Bingo.
I cleaned 3 by myself years ago after a trip to Big Lake. Not again unless that is the only thing we catch.
Posted on 9/1/15 at 3:50 pm to PapaPogey
I eat them all. If they over 25-26" they go in a court-bouillon or a sauce picante. If they 20-26" they getting grilled.... Under 20 hot grease bath after they had a corn meal rub.
Posted on 9/1/15 at 3:51 pm to jimbeam
Courtboullion
· 4-5 pounds catfish or redfish, filets
· 1 cup vegetable oil
· 1 cup flour
· 2 onions, diced
· 2 cup celery, diced
· 2 cup bell pepper, diced
· 1/4 cup garlic, minced
· 2 bay leaves
· 2 (16-ounce) can diced tomatoes in liquid
· 1 4 oz can tomato paste
· 1 cup red wine
· 1-1/2 quarts fish stock, seafood stock or water
· 1/4 cup Worcestershire sauce
· 1/2 cup green onions, sliced
· 1/4 cup parsley, chopped
· 1 tsp salt
· Black pepper
· Red Pepper
· Tabasco
· 1 lemon juiced
If you are lucky enough to have the bones of the fish, you should make a stock by boiling the fish bones with 1-2 quarts of water, 1 diced onion, 1 bay leaf and a few black peppercorns. Simmer the fish stock for 30 minutes, strain and use it in place of water
Make a dark brown roux then add onions, celery, bell pepper and garlic. Sauté until vegetables are wilted. Add tomatoes and tomato paste and blend well into the roux mixture.
Add stock and Worcestershire. Bring to a boil then reduce to simmer and cook for 30 minutes
Adding bay leaves, Tabasco and seasoning as needed.
Add Wine Green Onions, Parsley and Lemon juice, Add more water or stock if necessary.
Carefully add the fish filets, being careful not to break the fish. Cook 10 minutes or until fish is done, adjust seasonings if necessary. Turn off the fire and let sit covered for 5 minutes. Serve over rice.
Posted on 9/1/15 at 4:09 pm to TigerWise
quote:
27" on the half shell
Posted on 9/1/15 at 4:13 pm to mpar98
I usually don't keep them bigger than 27", but I bleed them. Take your finger and right behind the side fins you will feel a soft spot. Stick your finger in there and swirl it around. I usually hold the fish over the side of the boat since a good trail of blood will come out.
Posted on 9/1/15 at 10:53 pm to mpar98
Make redfish crab cakes
Posted on 9/2/15 at 5:59 am to Who Me
I don't eat them because it's a pain in the arse to clean , I know worms are protein but I still don't want them and also that big they are the breeding stock.
But courtbouillion is the correct answer.
But courtbouillion is the correct answer.
Posted on 9/2/15 at 7:00 am to mpar98
I really don't like to keep anything over about 24"-25" unless I know I am giving them away to a friend or have a fish fry coming up. I like the 18"-24" range for grilling on the half shell, smaller ones to my wife and bigger ones to me.
Posted on 9/2/15 at 7:39 am to Mark Makers
For half shell max 27". My recipe is to filet the meat off of the scales leaving a thin line 1/16" to 1/8" of meat on the scales. All of this is bloodline anyway. I then remove the thin layer "bloodline" from the scales, but keeping the scales. When cooking I place the scales on the pit add butter/lemon sauce then place the pure white meat on the scales with more sauce on top. This way you have the sauce on the top and bottom of fish.
Posted on 9/2/15 at 10:16 am to mpar98
Smother them big boys down in a couvillion and serve it to a bunch of drunk Cajuns at the camp and no one will ever know how big they were
Posted on 9/2/15 at 11:51 am to CoachChappy
I will eat a 20lb redfish and not think twice about it. I prefer the redfish in the 18-24in range but have eaten several big ones. I just make sure to cut the blood line out and portion the meat. As long as you cut the bloodline out of the center of the fish (and use meat on both sides of fillet) they should taste fine.
Posted on 9/2/15 at 2:48 pm to CoachChappy
quote:
Smother them big boys down in a couvillion
courtboullion/couvillion
tomato/tomahto
Posted on 9/2/15 at 5:07 pm to mpar98
anything over 27" is reserved for courtbouillion or thrown back.
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