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Message
re: Baked redfish swelling up
Posted on 11/7/19 at 9:00 pm to KennaBruh
Posted on 11/7/19 at 9:00 pm to KennaBruh
What do you call bigger reds? Over 25"? 30"?
For larger reds, 25-30", I usually make ceviche with them. I find the firmer meat on those reds hold up better to the lime juice. If I'm cooking them, I will cut into manageable pieces. I've seen them puff up and round over some, but certainly not swelling like you are describing.
Are you putting any marinade or rub on them?
Reds over 30" go back to make more babies.
For larger reds, 25-30", I usually make ceviche with them. I find the firmer meat on those reds hold up better to the lime juice. If I'm cooking them, I will cut into manageable pieces. I've seen them puff up and round over some, but certainly not swelling like you are describing.
Are you putting any marinade or rub on them?
Reds over 30" go back to make more babies.
1
Posted on 11/8/19 at 3:40 am to LakeviewYakker
Yea I’m talking about the 25-30” range. I usually just season with Tony’s, garlic, butter, and lemon juice. I cut a few slits into the meat before cooking. I’ve done this hundreds of times, but last night was only the 2nd time I’ve seen the meat swell up like I’m describing.
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