|
|
Post by freezerfiller on Jan 21, 2016 20:55:31 GMT -6
You know that you can cut out the throat of the larger red snapper and there is some fantastic meat in there. I used my redfish on the the halfshell recipe (posted earlier), and I can't tell you how good it is. Just do it the same way and you won't be disappointed!
|
|
|
|
Post by Simple Man on Jan 22, 2016 7:31:00 GMT -6
Best tasting part of the fish to me. Triggerfish throats are even better. Don't waste them!
|
|
|
|
Post by Juan on Jan 22, 2016 12:11:25 GMT -6
There's got to be a Linda Lovelace joke here somewhere.  I'm gonna have to try throat some day... Just seemed like too much effort for a small amount of meat but with today's regulations, it might be worth it. |
|
|
|
Post by freezerfiller on Jan 22, 2016 20:33:25 GMT -6
It is absolutely worth it, and you wouldn't believe how much meat is in there..
|
|
|
|
Post by Simple Man on Apr 19, 2016 7:41:22 GMT -6
With our 8 days getting closer just a reminder about snapper, grouper and trigger throats. They are definitely worth the effort and the meat is really the best tasting on the fish. If you are on Dauphin Island, Alabama and don't want them, please let me know. I'll come get the carcasses and dispose of them once I remove the throats.
|
|
|
|
Post by Juan on Apr 19, 2016 13:49:26 GMT -6
With our 8 days getting closer Save me the trouble of looking it up.... when does snapper season start? |
|
|
|
Post by Juan on Apr 21, 2016 13:57:16 GMT -6
Never mind.. I looked it up. Looks like we'll have a much longer season this year in State waters: State Season - Open Saturdays and Sundays starting May 7; continuously May 28 through July 10; Fridays, Saturdays and Sundays in September and October, and on Labor Day. Federal waters will probably be only June 1 -10th.  |
|
|
|
Post by gtightline on Apr 22, 2016 4:38:23 GMT -6
Why do they have to make the rules and regs so convoluted....
|
|
|
|
Post by Simple Man on Apr 22, 2016 7:42:58 GMT -6
Why do they have to make the rules and regs so convoluted.... So you will stop going. The end to all recreational fishing. That's their end game. |
|
|
|
Post by gtightline on Apr 22, 2016 15:36:16 GMT -6
No doubt, that is the game they play. Just like when they made it mandatory to have a license for salt water. I remember when there was no license necessary for salt water, and there were no limits on what you could or couldn't harvest. Those types of rules were only for commercial fishermen...Times have changed, the recreational fisherman is now the target....it's all about who is the easiest to get money from....just my opinion, is all.
|
|
|
|
Post by freezerfiller on Apr 23, 2016 9:42:03 GMT -6
The commercial fisherman organized with lobbyists and bought the politicians. It appears the charters have done the same thing.
|
|
|
|
Post by gtightline on Apr 23, 2016 15:21:43 GMT -6
10-4 on the commercial guys getting it together...I'm all for anyone trying to make a living in the fishing industry...
|
|
|
|
Post by freezerfiller on Jul 9, 2017 8:43:13 GMT -6
|
|
|
|
Post by Simple Man on Jul 9, 2017 13:25:15 GMT -6
It really pains me how many people continue to throw out the best tasting part of the fish. A lot of meat too on a big fish. I watched a 15 lb grouper carcass float by my dock yesterday with a throat that looked lbig as two chicken breasts under it. It hurt me to the core!
|
|
|
|
Post by freezerfiller on Jul 29, 2019 19:15:06 GMT -6
I caught a bigger than slot redfish in AL this year (legal to keep one over the slot there) and decided to keep the throat. Great decision, I'd say it's better than the fillet meat. Grilled it all on the halfshell and it was fantastic!
|
|
|
|
Post by Simple Man on Jul 29, 2019 19:48:13 GMT -6
I cut the throats off off eight snapper this weekend. I didn't get a chance to cook them this weekend. I had to freeze them in a 5 gallon bucket. Only thing I could fit them all in!
|
|
|
|
Post by freezerfiller on Mar 27, 2020 18:27:55 GMT -6
Had them again tonight. What a great meal!
|
|
I'm gonna have to try throat some day... Just seemed like too much effort for a small amount of meat but with today's regulations, it might be worth it. 
