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re: People say that Bull Reds aren't good to eat.
Posted on 6/14/18 at 9:19 am to Graham Wellington Jr
Posted on 6/14/18 at 9:19 am to Graham Wellington Jr
Bull reds (over 27") are a pain in the arse to clean and there is no way they compare taste wise to smaller reds and trout. If i keep one i Just cut the head off and gut it and give it away.
0
Posted on 6/14/18 at 9:29 am to Graham Wellington Jr
redfish snobs really are the worst. I wouldn't keep a 40" solely based on having to clean that fricker but I'll keep a legal limit of nice reds all day
also, whoever said this earlier in on point:
also, whoever said this earlier in on point:
quote:
I know some people that will slow cook a big red into a Courtbouillon which is friggin' phenomenal when done right. I think the thicker slices of meat help it in that recipe.
Posted on 6/14/18 at 9:51 am to Jeff Goldblum
quote:
any size fish can be made into fabulous cuisine with the proper handling, preparation and method of cooking.
100% agree. With drum species the larger fish will always be harder to fillet and has a higher probability of parasites, worms, etc.. that will effect the meat.
Posted on 6/14/18 at 9:58 am to Saskwatch
I will eat the larger ones, but certainly prefer fooling with smaller reds. Much easier to filet and clean up. Give me those barely legal ones all day.
Posted on 6/14/18 at 10:03 am to celltech1981
quote:
Do they cook it down until it falls apart? My mom always would cook the courtboullion sauce and then in the last 10 or 15 minutes add the chunks of fish and not stir so that it wouldn't fall apart
I put my fish in for a very short period of time prior to being ready to serve. I also brush the fillets with olive oil sprinkle with cajun seasoning and put them under the broiler for about 3 minutes per side. This helps the fish to stay firmer once its added to the courtbouillion..
Posted on 6/14/18 at 10:42 am to Jeff Goldblum
quote:
It was bull reds they were catching in purse seines and serving in restaurants that led to limits being imposed. As one New Orleans chef stated, any size fish can be made into fabulous cuisine with the proper handling, preparation and method of cooking.
I think it's pretty safe to assume most of the people commenting in this thread can't cook well enough for the drop in meat quality from a bull to a barely legal red to matter. The reduced meat quality isn't the limiting factor. I've fried many bull reds and served them to guys who swore bulls were just trash and they never noticed the difference simply because they didn't know what size red they were eating.
Posted on 6/14/18 at 10:56 am to SpeckledTiger
It’s also matters how you clean them. Gotta be meticulous in getting that blood line out.
Posted on 6/14/18 at 11:01 am to redfishfan
quote:
getting that blood line out.
This is really about the only difference in taste.
Posted on 6/14/18 at 11:03 am to Graham Wellington Jr
That’s breading stock baw. Plenty of slot reds to keep and eat. Let those big ones go.
Posted on 6/14/18 at 11:33 am to Graham Wellington Jr
A 12LB redfish is WELL over 23"....probably 33" plus.
If I'm desperate for some fish I will keep them up to around 25-26", but on most days I'm only keeping 23-24" and smaller.
If I'm desperate for some fish I will keep them up to around 25-26", but on most days I'm only keeping 23-24" and smaller.
Posted on 6/14/18 at 11:40 am to GRIZZ
quote:
That’s breading stock baw.
how do you make redfish bread stock and how does it taste?
Posted on 6/14/18 at 1:14 pm to Graham Wellington Jr
Anyone who doesn’t like redfish between 24-32”, send me your address and I’ll come pick up as many as you want to give away.
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