I've had snapper throats battered and fried and that is my preference. just as good if not better than fillets. Haven't tried redfish but will try out on the next ones I catch.

Wow, I never heard of eating redfish throat before. I wonder if it is like the grilled yellowtail cheek you see in some sushi restaurants. I'm definitely going to try it next time I catch a red.

Wow, I never heard of eating redfish throat before. I wonder if it is like the grilled yellowtail cheek you see in some sushi restaurants. I'm definitely going to try it next time I catch a red.

Fried some Redfish throats last week. It's incredible meat. Almost the same texture as chicken. Hard to cut em out of the fish, but you bet I will be getting them every time now.

cook 'em and invite me over

Finally caught a nice red a couple weeks ago where I could do this. I never would have known to save the throats had I not read this thread. THANKS!

Dems good eating ain't they!

They sure are. Just grilled them with some Lawry's seasoned salt.

I could have throttled myself, though, for cooking both fillets and not saving one for smoking. I would have loved to serve it at my new years party.

This is a very old thread but I found it doing a Google search for cooking throats. I've been meaning to join the site for a long time just haven't got around to it until now. I caught some redfish this weekend and kept the throats, can't wait to grill them up. Thanks for all the tips here(even though they were 5 years ago )!

FYI black drum have a good-sized throat that is worth keeping too. If I get a drum-type fish sometime I will take a few pics showing how to remove it, very easy.

As long as the thread has been revived, my take on the soup recommendation made 5 years ago - (but I prefer the grilled or fried options becasue they are easier) - I will keep the throats and the carcass after half-shelling a batch of reds. I make the soup stock by boiling the spine bones and remaing head and tail, after removing the throats. I'll grille the throats enough to take the meat off of the bone and after the soup stock has been strained of scales and bones, I make a vegetable soup with carrots, onion, a little garlic, celery (and maybe a few other things like cilantro, chili powder and some cumin to make it south of the border), then add the throat meat to the soup about 5 minutes before taking the pot off of the stove for serving. That way, the meats not so beat up and overcooked by the time the soups done.

Here is a throat that I saved off of a grouper on a recent fishing trip. I was pretty good eating. All I did was season with Lemon Pepper and Tony Chachere's Creole Seasoning... then threw it on the grill scales down. Needless to say some of this had to be eaten the next few days.

Here is my snapper throat thread from two summers ago:

viewtopic.php?f=27&t=127859

x2 on the Red Snapper throats...definitely the best, but Redfish throats are pretty darn good too, but I only usually keep them on bigger Reds. Broiled in an aluminum pan (or one made of foil) with tons of butter & seasoning of your choice on the pit for the mesquite flavor. YUM!

Anybody know what freshwater species this can be done with? TIA....

Probably Gar.

Cept maybe Grouper or Red Snapper.

Scaled, rubbed with butter garlic and seasonings and broil..... Getting hungry!