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Started By
Message
People say that Bull Reds aren't good to eat.
Posted on 6/14/18 at 12:04 am
Posted on 6/14/18 at 12:04 am
But what weight are we talking about?
I recently caught 22, 16, and 12 pound reds in Lake Borgne. ( all within 45 minutes)
I let them all go, but felt i should have kept the 12 lber.
What do you think?
I recently caught 22, 16, and 12 pound reds in Lake Borgne. ( all within 45 minutes)
I let them all go, but felt i should have kept the 12 lber.
What do you think?
This post was edited on 6/14/18 at 12:09 am
11
Posted on 6/14/18 at 12:43 am to Graham Wellington Jr
Tell me exactly where you caught them and how, and I’ll tell you how big of a redfish you can eat.
GPS coordinates would be good.
GPS coordinates would be good.
Posted on 6/14/18 at 12:52 am to Graham Wellington Jr
I don't know what those weights equate to in length, but I personally don't like to keep them over 23 inches. Any bigger and they're a PITA to clean and the fillets are really thick. You have to slice them thin if you wanna fry em etc. Some of em have worms too which is just nasty.
Posted on 6/14/18 at 1:30 am to Cajun Slick
I agree with Cajun Slick, most people go by length. Personally, I like mine 18-22". If I'm on a good bite and pretty sure I'll catch my limit, I'll get selective. Otherwise, I keep everything (up to the limit) 16-23". I don't like fooling with the big ones much, the meat is tougher and they stink.
I know some people that will slow cook a big red into a Courtbouillon which is friggin' phenomenal when done right. I think the thicker slices of meat help it in that recipe.
I know some people that will slow cook a big red into a Courtbouillon which is friggin' phenomenal when done right. I think the thicker slices of meat help it in that recipe.
Posted on 6/14/18 at 2:33 am to DownSouthJukin
quote:
Tell me exactly where you caught them and how
Live shrimp with heavy weights. water was moving well. 30-50 ft depth.
All of these were over 23". Legally i could have kept one; correct?
This post was edited on 6/14/18 at 2:42 am
Posted on 6/14/18 at 3:09 am to Graham Wellington Jr
Posted on 6/14/18 at 5:52 am to Graham Wellington Jr
Is 35" redfish as good to eat as a 17", no.
Is a 35" redfish edible? Definitely
I stick a knife in the soft part of their throat to bleed them. After you filet them cut the blood line out. You can leave it in chunks for a Sauce Picaunt, Courtkuillion, even a redfish stew. Or you can chip it to smaller pieces and fry it up.
Is a 35" redfish edible? Definitely
I stick a knife in the soft part of their throat to bleed them. After you filet them cut the blood line out. You can leave it in chunks for a Sauce Picaunt, Courtkuillion, even a redfish stew. Or you can chip it to smaller pieces and fry it up.
Posted on 6/14/18 at 5:54 am to Graham Wellington Jr
gotta get that bloodline out baw. I used to eat them grilled on the half shell
Posted on 6/14/18 at 5:56 am to LSUMurse
quote:
I know some people that will slow cook a big red into a Courtbouillon which is friggin' phenomenal when done right. I think the thicker slices of meat help it in that recipe.
Do they cook it down until it falls apart? My mom always would cook the courtboullion sauce and then in the last 10 or 15 minutes add the chunks of fish and not stir so that it wouldn't fall apart
Posted on 6/14/18 at 6:01 am to celltech1981
I like the others keep 24" or less that 20-24" size seems to be perfect for the grill. The bigger sizes when I get an out of towner or something in the boat and they want to keep are great in a Courtbouilon which is a great destination for a big red.
Posted on 6/14/18 at 6:04 am to Graham Wellington Jr
Cut out the bloodline of a large redfish. Boil the remaining meet in a mix of saltwater and crab boil until the meat wants to start to come apart. Chill quickly, once cold use as imitation crab meat in anything you would use regular crab meat in, augratin or especially crab salad for dipping crackers etc.
Posted on 6/14/18 at 6:53 am to celltech1981
I've had it both ways. The one dude's mom cooked until it was one step above mush. I didn't care for that one too much. The other that I had, they said it cooked for thirty minutes, or so, after the fire was turned off. That's the one I was referring to as "slow cooked". Probably not the best phrase to use. That one was quite good.
Now I need to go catch me a bull. Got my mouth waterin'.
Now I need to go catch me a bull. Got my mouth waterin'.
Posted on 6/14/18 at 7:02 am to CHEDBALLZ
Wtf is a bloodline?
Posted on 6/14/18 at 7:24 am to LSUMurse
quote:
Now I need to go catch me a bull. Got my mouth waterin'.
I started hand grabbing for flatheads last year and good lord those big flatheads make the best courtboullion. they have more of a "meaty" texture if that makes sense.
Posted on 6/14/18 at 7:24 am to Pectus
Posted on 6/14/18 at 7:31 am to celltech1981
Ate some baked bull red a friend caught last week. The meat was slightly tougher than the smaller ones but as far as taste you are splitting hairs.
Posted on 6/14/18 at 8:00 am to CHEDBALLZ
To bleed my reds I find the soft spot right behind the pectoral fin, and jam my finger into the soft spot and twist my finger in there. They have to be alive to do it, and recommend holding them over the side of the boat. First time I did it I was amased at how much they bleed.
Posted on 6/14/18 at 8:13 am to commode
The smaller the red, the better it taste no matter what. Bull reds have a lot of red meat mixed in, not just the blood line.
Way back in the day, red fish were always trash fish unless it was around 12"-14". We always threw them back with maybe keeping one or two that was 20" or so to bake that night.
Way back in the day, red fish were always trash fish unless it was around 12"-14". We always threw them back with maybe keeping one or two that was 20" or so to bake that night.
Posted on 6/14/18 at 9:06 am to Graham Wellington Jr
quote:well they arent. The best red fish are the illegal ones.
People say that Bull Reds aren't good to eat.
Posted on 6/14/18 at 9:07 am to Graham Wellington Jr
It was bull reds they were catching in purse seines and serving in restaurants that led to limits being imposed. As one New Orleans chef stated, any size fish can be made into fabulous cuisine with the proper handling, preparation and method of cooking.
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