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re: Blackened Redfish - what happened to it?
Posted on 2/26/19 at 1:25 pm to hungryone
Posted on 2/26/19 at 1:25 pm to hungryone
quote:
I can't imagine anyone quibbling about whether his blend is used, or a restaurant mixes their own spices. Seriously? You think anyplace other than a Michelin 3-star is grinding whole spices and mixing spice blends in the kitchen?
Exactly.
0
Posted on 2/26/19 at 3:55 pm to SlickRick55
Blackening is a cooking method, not seasoning.
Posted on 2/26/19 at 3:57 pm to Nawlinsboyinbossier
quote:
Blackening is a cooking method, not seasoning.
It's both.
The seasoning is what's blackened so you need a fair amount of the right flavors.
Posted on 2/27/19 at 10:20 am to SlickRick55
If you ever happen to find yourself in Meridian, Ms, try the redfish at Weidmann's. It is damn good and basically the only non-chain restaurant in the whole damn city. But if at all possible, just get the hell out of there.
Posted on 2/27/19 at 10:25 am to lsupride87
(no message)
This post was edited on 2/27/19 at 10:27 am
Posted on 2/27/19 at 10:57 am to Mo Jeaux
Yes it’s good to have the seasoning contain the right flavors, and the coarser stuff creates a better layer to get a good crust going. I’ve been to some restaurants a little north of here and found that they use straight paprika.
Posted on 2/27/19 at 11:43 am to lsupride87
Does well for a gravy, but yeah, I laugh at people who throw back black drum but hang on to redfish. The black drum is a pretty, clean white meat.
In fact, wasn’t there a stink about 10-15 years ago in the NOLA area because there were rumors that restaurants were passing shredded drum as crabmeat??
In fact, wasn’t there a stink about 10-15 years ago in the NOLA area because there were rumors that restaurants were passing shredded drum as crabmeat??
Posted on 2/27/19 at 7:49 pm to SlickRick55
quote:
I’ve asked the servers before hand if it is truly “blackened” and they always say “yes”.
You’re asking the wrong question.
Ask them if it’s seared on cast iron or if the “chef” prepares it using a different technique
Posted on 2/27/19 at 8:17 pm to ragincajun03
quote:
Does well for a gravy, but yeah, I laugh at people who throw back black drum but hang on to redfish. The black drum is a pretty, clean white meat.
In fact, wasn’t there a stink about 10-15 years ago in the NOLA area because there were rumors that restaurants were passing shredded drum as crabmeat??
Black drum has the same size and five fish per day limit as Redfish. I’ve always kept them as to me they are interchangeable. A gaspergou is a fresh water drum and cooks exactly the same as well, but most people wouldn’t dare cook it. I grew up eating it too. I remember people coming into my grandmothers yard to pick catalpa worms and she would trade that for a fish. She passed mostly the catfish for a goo and would roast it with tomatoes and serve it over rice. Great stuff. Try red snapper Bernice in River Roads and it’s a high falootin version.
And it was sheepshead that was boiled in crab boil and shredded for crabmeat. It works pretty good too but man that’s a fish that is a pain in the arse to clean.
At home I get a cast iron skillet hot outside, but it doesn’t have to be red hot. Just hot. I melt a couple sticks of butter and add seasoning to fish, drag through melted butter and lay in hot skillet. One minute or so and flip another minute or so and remove. Wipe blackened butter out of skillet between each batch. Easy to do, great crust and very moist inside.
Posted on 2/27/19 at 8:23 pm to SlickRick55
It's because of federal catch limits for Redfish. The federal government believed that based on their survey data, redfish populations were becoming overfished, so they implemented strict catch limits on anglers. However, there is a lot of debate between many researchers and the federal government who claim that the fed's methodology is incredibly flawed and that redfish populations are actually thriving and possibly becoming overpopulated. The feds won't budge, so the supply of redfish available to restaurants remains extremely low relative to the demand (because it's a good-tasting gulf fish), which leads to sky high prices.
I used to work for a U.S. Congressman and trust me when I say that he got more questions from constituents about redfish catch limits than he did about FEMA, Coastal Erosion, Obamacare, and Immigration combined.
I used to work for a U.S. Congressman and trust me when I say that he got more questions from constituents about redfish catch limits than he did about FEMA, Coastal Erosion, Obamacare, and Immigration combined.
Posted on 2/28/19 at 8:42 am to Martini
quote:
And it was sheepshead that was boiled in crab boil and shredded for crabmeat. It works pretty good too but man that’s a fish that is a pain in the arse to clean.
Ahh...yeah, that makes sense. Another “trash” fish that is quite ugly, but that meat is pretty white and clean.
They are a pain in the arse to filet. Seems you get very little meat to overall size ratio, but I enjoy fighting them, and they are tasty.
Posted on 3/1/19 at 7:33 am to Gaston
Old boy had that fork moving fast.
Yeah, I wouldn’t be happy for $60 for that.
Yeah, I wouldn’t be happy for $60 for that.
Posted on 3/1/19 at 7:36 am to Dirtysouthdeacon
quote:
If you ever happen to find yourself in Meridian, Ms, try the redfish at Weidmann's.
Will be there Sunday and will take your advice. Ty
Posted on 3/1/19 at 10:05 am to Willie Stroker
quote:
You’re asking the wrong question. Ask them if it’s seared on cast iron or if the “chef” prepares it using a different technique
Thanks, that is what I will do next time.
Posted on 3/1/19 at 6:29 pm to lsupride87
quote:
quote:
It's stands up well in a courtbouillon,
It does. Use catfish belly meat next time, its the tits for a courtbouillon
Go to the Ville Platte champ FTW
Gaspergou !
Posted on 3/1/19 at 7:24 pm to 91TIGER
quote:
Gaspergou !
See my post above. It’s a great fish.
Posted on 3/1/19 at 10:08 pm to SlickRick55
Bronzing is better for you.
Posted on 3/1/19 at 11:07 pm to rilesrick
Its been replaced by redfish on the half shell...blackened redfish was the shits back in the day ....now everybody does 1/2 shell on gas grill and don't stink up the house!
Posted on 3/11/19 at 10:42 am to Dirtysouthdeacon
Hit up Weidmann's last Sunday on a road trip. Great blackened redfish with really nice seasoning and perfectly cooked. Not dressed up at all, just an awesome piece of fish with a lemon wedge on top and some very good cheese grits. And you're right, nothing else there.
Posted on 3/11/19 at 10:15 pm to kingbob
quote:
redfish populations are actually thriving and possibly becoming overpopulated
Yepppppppp.
Eating all the blue crabs.
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