If anyone suggests throwing away throats as bait, they obviously haven't tasted them & they would probably take the ribs off a pig & throw away the rest. I know your mother taught you better than that. I would suggest grilling with a spicy rub. Kind of like a fish "hot wing", just watch the salt. A mild fish like that doesn't need much.
Just take the throat and take your knife, try to cut it in half without going thru. Season like you would any normal fish. Take it and throw it skin side down on the pit and let it cook until the meat looks like it's gonna fall off the bone.. BAM you're done
My HS bud, Rick, definitely keeps the throats. Most people get the fillets and chunk the rest. That throat meat is a real delicacy. Just Fry or BBQ it prior to the fillets and then you have some 1st class beer drinking appetizers, while you cook the rest. Not much meat and you have to "pick" at it but it is good!
Carl and I piddled at Armond last Sunday, but didn't come out as good as you with that nice 30"-er. Now, uhh, if you need some direct hands on help cooking that red, don't hesitate to give me a shout!
Buy some cheese cloth, rap them up, boil them for about 20 min. Remove the from the broth (Bay leaf, Celery, Garlic and Water). After tey cool, separate meat an from bone. Add carrots, rice, and potatoes to broth, some thyme, crushed black pepper, cayane, salt, cumin, and cilantro toward the end. Makes a great soup
I have removed, cleaned, prepared, cooked and eaten red snapper and grouper throats. It ain't the actual "throat". It's the part of the body between the gills and ventral fins (including the pectorals). They are meaty and tasty. We battered and fried them whole.
I'm sure redfish throats will be just as good either fried or grilled.
Hey thanks to everyone, well almost everyone who has responded over the last few months. I thawed these baby's out and they are going to the grill tonight. Some one had requested a picture a while back so I added that as well.
The video "Topwater Tactics for Trout & Redfish" has a segment at the end on cleaning trout + redfish. Jay Watkins shows exactly how to cut the throat out for grilling. It's a thick, symetrical chunk of prime meat, with both fins left on. The vid's about $9 at Academy.
It doesnt. That's why i thought about the video. Your pic appears to be maybe one side of a throat. When you cut out the whole thing in one piece you get a very thick cut of meat, triangular in shape. You split that (but do not cut all the way in half) down the middle to flatten and spread it out - "halfshell" style. It really is a choice cut off the Red.
I found one snapshot of somebody's grill with one heart-shaped redfish throat on the upper right side (next to a mess of frog legs). You can see it's the thickest, boneless chunk of meat there.