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Trimming Bull Redfish Fillets for Milder Flavor #13557227 05/14/20 01:13 PM
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MathGeek Offline OP
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�Which of you, if your son asks for bread, will give him a stone? Or if he asks for a fish, will give him a snake?" - The Messiah
Re: Trimming Bull Redfish Fillets for Milder Flavor [Re: MathGeek] #13561920 05/18/20 01:38 AM
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Osbornfishing Online Content
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Taking all of the red meat out makes a huge difference in how the fish tastes.

Re: Trimming Bull Redfish Fillets for Milder Flavor [Re: Osbornfishing] #13562053 05/18/20 04:34 AM
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[quote=Osbornfishing]Taking all of the red meat out makes a huge difference in how the fish tastes. [/qu

Taking the blood line out would be a better description over here !!


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Re: Trimming Bull Redfish Fillets for Milder Flavor [Re: V-Bottom] #13564794 05/20/20 01:08 PM
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Originally Posted by V-Bottom
[quote=Osbornfishing]Taking all of the red meat out makes a huge difference in how the fish tastes. [/qu

Taking the blood line out would be a better description over here !!

More than just the blood line, make sure you remove any of the red meat that is next to the skin. My Cajun buddy can fillet a redfish without getting any of that red on the fillet. I tend to fillet too close to the skin and have to remove that red meat afterward. Less of it on trout (and other fish) but the same concept applies. Keep only the premium white meat and you will enjoy the flavor much more.

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