Girls wanted left over beef noodle soup, that I had made previously, so didn't have to worry about their tender palates. Since it warmed up to 25 degrees today, I broke out the deep cast and cranked up the fire. Big redfish throats, butterflied shrimp, and tater tots. Hot, hot horseradish seafood sauce. You know, if God hadn't meant for you to eat and enjoy throats, he wouldn't have put those handles on them!!!

The throats on reddish is my absolute favorite to eat!

I can't believe that people throw them away! They are either too lazy to do it, or have never been shown how. Tenderest part of the fish, IMO..

Never knew eating the throat was a thing til last year. Looks delicious!!!

Oh man. I love throats! I quit wasting them 20 yrs ago. Redfish/Black Drum/Sheepshead throats are frickin' delicous, and the tails on smaller fish are a delicacy. Good stuff right there.

Hot damn! That’s a tasty meal! The the throat on numerous fish is way under rated.

u gotta be kidding me

Would.

Do you deliver?

LOL, it'd be frozen when it left. F that.

I like to travel & hunt & fish in the cold. Living in that every day, nuh uh. You can have that chit.

Talked to my buddy in Matagorda. He said it’s been COLD on the water!!

He's right.

Well I didn’t know it was a thing until I opened this thread lol. Looks good I’d eat it.

Found this.

Mmmmmmmm

back strap and throats are a good version of surf & turf

Have to ask how do you clean/cut up a fish to get the throat out of it?

Never had a fish throat.

Mine too....we always called them salt water quail....

Angus: Lots of YouTube videos on it. Like SW said, many people call them salt water quail. That's when you smash them flat, and leave together. I prefer to cut off the forward tip, and then filet each one off the big bone separately, leaving you the meat and a single fin to hang onto.

Blank,
Just watched video, Damm that's EZ and a new piece of fish to eat.

What we call the throat is actually the pectoral fin. Its easier to fillet them without rancher than in. Look it up.

Hope everyone who reads this pays attention, and learns to enjoy a delicious part of the fish. Growing up in the North country, we learned to do it at an early age on Walleye. Called them wings, when I was growing up. They're even better than redfish!!

Have done it like that, done them whole, and done them split in half. Sometimes scale and leave the skin on. As long as you can get to those sweet nuggets of goodness is all that matters.

Do you fry tails Blank? Doesn't work well on bigger fish, but smaller slot reds/trout/flounder tails are awfully good. I batter mine in seasoned crispy fish fry, and fry until nice & crispy. They eat like well seasoned crunchy potato chips.

Fried Walleye is hard to beat