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New crop fried red snapper throats
Posted on 6/9/24 at 9:04 pm
Posted on 6/9/24 at 9:04 pm
With the new season my neighbor goes off shore a bunch for snapper. He reserves the throats for me on the fish larger than 8 pounds and they do an outstanding job in the fry pan. I learned a new technique for removing the sharp projections and major fins. I think the flavor is better than just fillets off the same fish.
10
Posted on 6/9/24 at 9:13 pm to Trevaylin
could this go for any fish? sounds good. got pics?
Posted on 6/9/24 at 9:19 pm to Trevaylin
Snapper cheeks and shrimp “spiders” deer hearts are some of my favorite throw away parts meals.
Only problem is once you let people taste them then they start keeping them.
Only problem is once you let people taste them then they start keeping them.
Posted on 6/9/24 at 9:24 pm to Trevaylin
I’ve only had throats once but man were they good.
Posted on 6/9/24 at 10:00 pm to bbvdd
May have to try them throats. Just had some spiders earlier this week after getting some 16-20 shrimp. Tasty with cold beer!
Posted on 6/10/24 at 7:53 am to Trevaylin
Most sushi joints do Hamachi Kama…which is grilled yellowtail collar. You generally don’t see people eating it, but it’s very good.
Posted on 6/10/24 at 9:44 am to Trevaylin
I'd never heard of this, but now will try it out. Looks delicious.
Apparently, some little place in Bessemer, AL (Bright Star) specializes in them. I'll have to check that out next time I'm in the area.
Tiktok video on prep and cooking: https://www.tiktok.com/@howtobbqright/video/7260954803692424490
Bright Star Article (Al.com): Story behind must try dish
Posted on 6/10/24 at 11:45 am to Ol boy
quote:
shrimp “spiders”
Stalekracker did this on a recent show. I wasn't sure if he was serious or goofing with his audience which he is prone to do sometimes. I guess seeing you post it means he was being serious.
Posted on 6/10/24 at 12:01 pm to deeprig9
quote:
I guess seeing you post it means he was being serious.
Not a lot of meat but same flavor as soft shell shrimp.
Posted on 6/10/24 at 12:13 pm to Trevaylin
The tuna fishermen out of Oregon Inlet discard the throats (or bellies) and we pick them up for surf fishing cut bait. Extra oily.
This post was edited on 6/10/24 at 12:14 pm
Posted on 6/10/24 at 3:49 pm to deeprig9
I have been knowing Stalecracker since he was a boy. You are right about his foolishness, but he was dead serious about shrimp spiders. They are delicious.
Posted on 6/10/24 at 4:29 pm to byutgr
Here are the throats from 2 snapper and 1 red grouper that I cooked Saturday from Wednesdays catch. On the grill, basted with some compound butter. Delicious as always. We did catch one red grouper but a buddy took the whole fish home. Guy was cleaning next to me and was discarding his grouper carcass and I asked if he minded if I took the throat. He didn’t know how to clean it so he obliged
For those that haven’t eaten them, the meat has a firmer, “meatier” texture than a filet. I would almost liken it to a chicken thigh vs a chicken breast
For those that haven’t eaten them, the meat has a firmer, “meatier” texture than a filet. I would almost liken it to a chicken thigh vs a chicken breast
This post was edited on 6/10/24 at 4:31 pm
Posted on 6/10/24 at 4:59 pm to Riseupfromtherubble
Love da throat
This post was edited on 6/10/24 at 5:00 pm
Posted on 6/10/24 at 5:07 pm to Riseupfromtherubble
The approach I use to prep the throat is to use a large cutting pliers to remove the project ting bones and large fins. Then slice down the middle to get two nice pieces that fry up easily.
Posted on 6/10/24 at 6:40 pm to Trevaylin
Add them to your crawfish/crab boil. Been doing this for years. Makes for great imitation lump crab meat.
Posted on 6/11/24 at 3:09 pm to Ol boy
Love the first two, never tried deer heart. How do you prepare it?
Posted on 6/11/24 at 3:16 pm to Trevaylin
Folks toss the best part of snapper and grouper...I love me some throats and cheeks. I also like bream fried whole, something a lot of people no longer do....
Posted on 6/11/24 at 3:33 pm to jrobic4
I like to get all the white membrane out and hard sear chunks on a ripping hot skillet or grill. Keep it as rare as you can. Add S&P and down the hatch. Done it as 'steak and eggs' and it was great as well.
Posted on 6/11/24 at 4:04 pm to Trevaylin
Tin snips or a super heavy duty pair of kitchen shears seem to work best. Love those throats on the grill.
Posted on 6/12/24 at 5:29 am to Che Boludo
quote:
Apparently, some little place in Bessemer, AL (Bright Star) specializes in them.
Automatic Seafood has some incredible ones. Highly recommend
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