- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Redfish on the half shell
Posted on 11/27/21 at 8:58 am to MindGoblin
Posted on 11/27/21 at 8:58 am to MindGoblin
A good knife man can cut that bloodline out and still have a great half shell piece of fish....that half shell was started by the same blacked redfish people who got tired of smoking up there kitchens or screwing up cast iron pots on the outside cooking over way too hot pots...half shell makes the masses better cooks...weather its redfish or red snapper!
Posted on 11/27/21 at 9:42 am to daberryballer
Look up Capt Theophile Bourgeois video of redfish on the half shell copy that and you will be a hero!
That is the recipe in the link I posted above.
I saw some comments on bloodline concerning half shell fish. I filet the meat from the scales leaving about 1/8" of meat on scales. This takes care of 90% of bloodline.
place meat back on scales, season as per Theo. Bourgeois recipe. Its always a hit.
That is the recipe in the link I posted above.
I saw some comments on bloodline concerning half shell fish. I filet the meat from the scales leaving about 1/8" of meat on scales. This takes care of 90% of bloodline.
place meat back on scales, season as per Theo. Bourgeois recipe. Its always a hit.
Popular
Back to top
Follow TigerDroppings for LSU Football News