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Started By
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Cooking redfish on the half shell....
Posted on 5/1/13 at 5:54 pm
Posted on 5/1/13 at 5:54 pm
What is the brown flesh on the bottom. It tastes fine but neophytes find it unappetizing. Any trick to getting rid of it?
6
Posted on 5/1/13 at 5:55 pm to Howard Juneau
Just don't eat it.
Posted on 5/1/13 at 5:57 pm to Howard Juneau
quote:
What is the brown flesh on the bottom
Flesh right next to the bloodline/it is the bloodline.
quote:
Any trick to getting rid of it?
After cooking it, just scrape it off the white flesh.
Posted on 5/1/13 at 5:57 pm to Howard Juneau
I'm pretty sure that's just the little bit of slow twitch muscle on the fish. Not really any different. Tell the neophytes to stop being little pussies.
Posted on 5/1/13 at 6:08 pm to DrTyger
quote:The only acceptable answer.
Tell the neophytes to stop being little pussies.
Posted on 5/1/13 at 6:12 pm to Howard Juneau
bloodline, taste just fine. and yes tell them quit being a pussy.
Posted on 5/1/13 at 6:24 pm to Howard Juneau
You can run a limber blade along the bloodline to tail and get access to the back side leaving edges attached. It's not bad fresh, but a little time in freezer it gets funky.
Posted on 5/1/13 at 6:31 pm to Howard Juneau
Tell them it is the chocolate part of the fish - they will fight over it. When we were kids and mom would cut up a chicken to fry she would fry the livers and gizzards and tell us it was chocolate chicken and we would always argue over who got it.
Posted on 5/1/13 at 6:33 pm to hunt66
i just scrape it off. I don't like it either. 
Posted on 5/1/13 at 6:36 pm to Capt ST
Damn I need to go fishing!
Posted on 5/1/13 at 7:55 pm to SpeckHunter
Me too, career change is killing a brother.
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