Throats
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- Reefmonkey
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- Reefmonkey
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- Reefmonkey
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Re: Throats
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 )!
- Barnacle Bill
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Re: Throats
lowhigh24 wrote: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 )!
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Re: Throats
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.
Re: Throats
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.
Re: Throats
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.
Re: Throats
Here is my snapper throat thread from two summers ago:
http://www.texaskayakfisherman.com/foru ... 7&t=127859" onclick="window.open(this.href);return false;
http://www.texaskayakfisherman.com/foru ... 7&t=127859" onclick="window.open(this.href);return false;
Re: Throats
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!
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Re: Throats
Anybody know what freshwater species this can be done with? TIA....
Re: Throats
Probably Gar.
- spiny norman
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Re:
Cept maybe Grouper or Red Snapper.Barnacle Bill wrote:There isn't much that tops Redfish throats. That is some tender, tasty meat. Now I'm hungry.
Scaled, rubbed with butter garlic and seasonings and broil..... Getting hungry!