less common fish making it to restaurants

You have seena huge turn around on Sheepshead. They used to be trash and now I see it on menus everywhere.

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mullet

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Ground mullet taste great and are fun to catch. Started catching a lot of them on the beaches in GI over the past few years.

Yeah, I didn't really read the title of the thread. Not sure ground mullet could viably make it to the commercial market.

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You have seena huge turn around on Sheepshead. They used to be trash and now I see it on menus everywhere.

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Sheepshead & black drum replaced redfish on menus. Whether redfish needs to be restricted to non-commercial status is a topic for another thread.

The biggest takeaway for me was the negativity of the processor/middleman: he plainly didn't want to see fishermen enter into direct sales. But as an end consumer, that's what I want. I'd prefer to buy whatever's fresh from the guy who caught it than to buy the same old crap from a retailer who likes to move volumes of the same thing.

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How tough are they to clean and filet?

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PITA with a flexible blade like a filet knife. Easy peasy with a linoleum knife or other sharp, stiff blade. The late Frank Davis of NO popularized this method--you can probably google and find some videos of the technique.

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Honestly depends on the technique you use.
I struggled for awhile until I watched a couple of youtube videos.

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I've caught some an threw them back just because of how tough I heard there were to clean.

In that article is a very important issue. Way too much fish is set aside for recreational purposes. It was a swift reaction against the “blackening phase” of Paul Prudhomme but certainly some more reds and speckled trout should be allowed to be sold commercially. Instead of being frozen and stored in someone’s back freezer after their yearly charter and out of town visit from Atlanta.

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I dislike pond raised catfish. All that stuff tastes like the feed....

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I hate it too.......terrible. So hard to find good fried Catfish in a restaurant now.

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In that article is a very important issue. Way too much fish is set aside for recreational purposes. It was a swift reaction against the “blackening phase” of Paul Prudhomme but certainly some more reds and speckled trout should be allowed to be sold commercially. Instead of being frozen and stored in someone’s back freezer after their yearly charter and out of town visit from Atlanta.

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Preach, brother. But the GCCA and its successors own the LA legislature, and the weekend warrior fishermen won't give up an inch for hardworking guys like Lance.