Thread: redfish throat

I believe it was Stephen.Franklin who told me about the redfish throat while i was down in early may and i kept a few. I threw them on the grill tonight with just some Tony's seasoning. It was some of the best fish i have ever eaten! Thanks for that tip!

I hate seeing folks throw away those redfish throats when they clean their fish. Like you said, it's the best meat on the whole redfish. I've heard them called "Texas Quail".

I was cleaning a couple of redfish on the pier last spring and an elderly Asian woman ask me if I would cut the heads off when I was done and give them to her which i gladly did. I assumed it was for fish stock but maybe it was for the throats. Learn something new everyday.

Haywire i was skeptical but i am adventurous enough to try something on a suggestion and i am glad i did! i swear it was right up there with the sweet and succulent taste of a good set of frog legs... never again will i leave that behind!

Actually it was probably for fish head soup.

And nothing wrong with fish head soup! Red snapper throats, AJ throats, Grouper throats. You leave those on when you make fish head soup. Or, up here in N.A., we like large channel cat heads for our soup. There is of course a trick to fish head soup. Low heat, long simmer to "melt" the bone and cartilage, with a minimum of seasonings. This is the stock of a dream dish. I personally love stocks; so much, I only serve half of what I make. I am stingy like that, in a sharing sort of way.

Originally Posted by bodebum

And nothing wrong with fish head soup! Red snapper throats, AJ throats, Grouper throats. You leave those on when you make fish head soup. Or, up here in N.A., we like large channel cat heads for our soup. There is of course a trick to fish head soup. Low heat, long simmer to "melt" the bone and cartilage, with a minimum of seasonings. This is the stock of a dream dish. I personally love stocks; so much, I only serve half of what I make. I am stingy like that, in a sharing sort of way.

Glad you put the word, "channel" in there! But just to clarify -- we're talking about the area between the gills and the pectoral fins, when we're talking about "throats"? I've often cut out that triangular piece at the top of the fish's head, but didn't consider that there's much on the underside on a slot red. I regularly give my Spring redfish, sheepshead and pompano carcasses away to people who make fish stock. I've never tried it, myself!

We have some philipinos in our church and they are broadening my horizons on what to eat and how to eat when it comes to fish. I always take them the heads from the kings and spanish that I catch and they make soup with them. I tried making a stock base for some thai curry with a spanish head a couple of weeks ago and it was good. I just cut the gills out, simmer on low heat and skim the scum like I do with any other broth. Pretty good and Im sure it has lots of added health benefits.

The other day they had made some fish cakes and I tried them. They were pretty good. I asked what type of fish it was and they said hardtail. I was very surprised. They did have a fish flavor to them, but the texture and overall flavor was pretty good.