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Louisiana Redfish

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Badgerjacob

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I spend a lot of time down in the Caribbean.They always cook their fish whole. I often wondered whey we do not do so here in the states. I scored a fresh 22 lb redfish over the weekend and thought I would give it a try. I gutted and scaled him then soaked in a salt brine over night. Cooked him at 265 for about 2.5 hours over local pecan wood. I used a homemade jerk dry run and spritzed with a garlic lemon. I topped the meat with a mango sauce. Best fish taco's that I have ever eaten.

PS the best meat was in the head.



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Last edited:
I just don't find cooked fish heads very appealing. Never have.
That bowl of flaked meat certainly is tho.
To each their own I always say.
 
Very nice Jacob, love catching Red Fish, it's a slot fish here in FL so keepers are 18" to 27" and 3 per person. You can keep 1 Red up to 30", good eatin.

I can only imagine how good those Tacos were Jacob.
 
cholloway said:
I just don't find cooked fish heads very appealing. Never have.
That bowl of flaked meat certainly is tho.
To each their own I always say.
Click to expand...

[ame]https://youtu.be/JKDtUzRIG6I[/ame]

Looks fantastic to me, head and all!
 
Love red fish. When I lived in Florida we always cooked them whole with fresh lemon and herbs in the body cavity. I miss those days.
 
Looks excellent Badgerjacob! Nice catch!
Fish cheek meat is mighty fine eatin' for sure.
 
Looks good to me...

I want to get some whole fish to try to grill. Looking for something a little smaller so a whole fish would be plated for the meal. Thinking a trout or something like that.
 
REALLY!?!

You didn't call or nothin!


Awesome looking fish!
 
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