re: Redfish on the half shell

I had something come up so I put the fish in an ice bath, when the ones that I didn't vacuum pack. Fried the spec's tonight, kept 2 slabs of reds on ice to try out tomorrow.

If you didn't know this, keeping fish in ice water in the fridge keeps it fresh tasting for a LONG time, some say weeks, but I never go more than a few days.

Yes, skin and scales are on. We rarely catch more than 1 or two reds, but we landed on a school just watching the open water. We never really target reds, always trying to find the next trout hot spot.