Thread: Wanted to catch fish. Caught one. What is it?

If you want to eat good bull red, fire up the grill and leave the scales ON. Put the sections directly on the rack with scales DOWN on the fire side.

Make sure to season with Emeril's Fish Rub, and Chef Paul Prudhomme's Blackened Redfish Magic. Add some lemon or lime.

Keep temp around 425 degrees for 45 mins or so.

This method of cooking will prevent the redfish meat from drying out--most common problem.

Scales will act as a natural heat barrier, and no need for the meat to ever touch the rack.

Do it, and love your redfish!

VG
What is the best way to freeze those whole, scale on slabs. I know you could section them to a size that would fit in a gallon zip lock, but fill with water or not or what?
Tks

Vacuum seal the whole filet. No water needed and keeps alot longer. Only way to freeze saltwater fish. Mullet even stay fresh when vacuum sealed.

ANY fish you freeze is going to taste better with ALL the 'red meat' cut out.
Just sayin...

[quote author=Pier#r link=topic=1120.msg11042#msg11042 date=1337033222]
ANY fish you freeze is going to taste better with ALL the 'red meat' cut out.
Just sayin...
[/quote]

Yea, that I know from hard earned experience.
unfortunately, I don't have a vacuum sealer

[quote author=divedeep link=topic=1120.msg11033#msg11033 date=1337030799]
VG
What is the best way to freeze those whole, scale on slabs. I know you could section them to a size that would fit in a gallon zip lock, but fill with water or not or what?
Tks
[/quote]

If you go to freeze it, you can section the redfish easily by cutting into the cartiledge from the belly side and slice through to the outer portions. Dont freeze whole, because blood lines can contaminate the meat after a couple weeks. Go ahead and skin it, but keep scales and skin in tact. Remove blood line and put meat back onto scales/skin. You can still use the scales on the grill in the suggested method thereafter.

Now, go to walmart and get the new vacuum seal zip lock bags. The pump only costs about $5, and you use that on the vac bags.

Keep frozen at 14 degrees below 0. Will hold up to 6mo.

When you defrost it, soak the meat in buttermilk for 2 hrs, and any frost bite flavor will be removed and fish will taste fresh. Basic whole milk will work too. Hope this helps.

Sent from my Verizon Wireless DROID 4 mobile device.

You know some guy told me an interesting trick when freezing fish. He said if you take a bucket of water and submerge to when where you want to seal it the'er water pressure will force out the air. Makes a lot of sense.

thanks

[quote author=tofer link=topic=1120.msg11054#msg11054 date=1337037389]
You know some guy told me an interesting trick when freezing fish. He said if you take a bucket of water and submerge to when where you want to seal it the'er water pressure will force out the air. Makes a lot of sense.
[/quote]
I might have been that guy. I have been freezing fish for years using this method. Newer vacuum sealers may work better, but back when I adopted this method it worked just as good as the sealers available unless you had access to a commercial model.

You made that little redfish so happy by throwing it back. :banana:

And who says carp aren't good to eat? Fixed right. By someone really hungry. In a country far, far away.