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Message
Redfish on the half shell
Posted on 11/23/21 at 6:02 pm
Posted on 11/23/21 at 6:02 pm
What would you do, caught several slot reds today with a buddy and we left the skin on the filets.
I think I have 6-8, but probably only cooking two at a time. We also each had about a gallon of trout filets each also. I love fall fishing
I think I have 6-8, but probably only cooking two at a time. We also each had about a gallon of trout filets each also. I love fall fishing
7
Posted on 11/23/21 at 6:18 pm to armsdealer
I like grilling with blackening seasoning and a lemon butter mixture that I paint on there.
Posted on 11/23/21 at 8:34 pm to armsdealer
quote:
What would you do,
No good, throw that out, better yet, I will dispose of them for you.
Seriously though, grill the redfish and fry the specks. Don’t over think this. Invite friends/family over and cook it all fresh if you don’t want to freeze it.
Posted on 11/23/21 at 8:55 pm to armsdealer
quote:
and we left the skin on the filets.
Just skin, or skin and scales? I filet them and let the skin and scales on the reds.
That way you have a built in cooking utensil to finish the fish on the grill with no fuss or muss.
I'll take some butter and melt it, add minced garlic, green onions, lemon juice and Worcestershire sauce and let them blend over a low fire.
Get the grill hot, put the redfish on the grill, scale side down and baste the meat with the above mixture until they are done.
Remove from the grill and eat like a hog in heaven with whatever you fix to go with it.
This post was edited on 11/23/21 at 8:57 pm
Posted on 11/24/21 at 6:58 am to armsdealer
i like to season them with lemon pepper, red pepper, salt, and black pepper. grill on the scales and pour melted butter with lemon juice all over the meat.
Posted on 11/24/21 at 7:23 am to hashtag
quote:
I like grilling with blackening seasoning and a lemon butter mixture
this right here.
Posted on 11/24/21 at 7:27 am to Mister Bigfish
quote:
Seriously though, grill the redfish and fry the specks
What I do. Specks are also great blackened in fish tacos
Posted on 11/24/21 at 11:47 am to bluebarracuda
Posted on 11/24/21 at 12:24 pm to armsdealer
Idk what half shell means . But I would love red fish, salsa, and tacos
Posted on 11/25/21 at 11:07 pm to gumbo2176
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.
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.
Posted on 11/26/21 at 7:14 am to armsdealer
I have been using this for a few years now and its the best I found. He has two recipes with just minor differences.
LINK
LINK
Posted on 11/26/21 at 8:40 am to armsdealer
I grill redfish on the half shell quite often. I drizzle a little Worcestershire sauce, olive oil, butter and Tony's. I grill scale side down for 8-10 minutes at around 400° directly over the coals.
Posted on 11/26/21 at 5:37 pm to LSUlefty
Look up Capt Theophile Bourgeois video of redfish on the half shell copy that and you will be a hero!
Posted on 11/26/21 at 10:13 pm to armsdealer
I was a saltwater guide for 10 years and captains started that redfish on the half shell bullshite because they were too frickin lazy to finish cleaning them correctly. Seriously, if the fish is 20 plus inches the bloodline is gonna frick up the flavor of the meat. That’s why you see all these recipes with butter garlic lemon Worcestershire sauce Italian dressing and Tonys is to mask that nasty arse bloodline. Filet the damn fish and cut the bloodline out for the best taste. Leave out the overpowering marinades and flavor concealers and use salt and pepper and a splash of lemon juice if you must. If you have to put all that shite on fish to make it taste good you’re doing it wrong. Might as well let the frickin fish live and buy frickin chicken breast.
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.
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