#1 of many Reds to come in the next few weeks-My mother and stepdad are coming down to visit for thanksgiving and I’m trying to treat them to something(Blackened Redfish) you can’t get in Pennsylvania

great

what type of water way is this?

Bottom of the slot are the best eating. 18” is perfect but have to go to Louisiana for those. Blackened is the best way to cook them. Lazy makes me grill them on the half shell.

Chocolate bayou-part of the Galveston bay complex. Usually brackish for the most part but since the drought, it’s been ultra saline all year.

Definitely-That’s the way I freeze them- Vacuum sealed with the scales/skin on one side. My mother raised me down here and made the best stuffed flounder you’ll ever eat. She married a yankee(lol) and has been in Penn state for 20+years.

thanks
that looks really peaceful
&
fun to fish
way to go

Nice redfish. If they like mild fish, then cut off the skin and red meat. It all depends on what they like.

Oh they’ve eaten blackened reds before, it’s been a long time since. I’m going to make some mild pico and grab some homemade tortillas from a friend. Welcome them back to Texas properly, Thanks

Yes sir!

#2

Popped a nice flounder to accompany those reds-Last day before the closure