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gaspergou · Posted: Sat Sep 08, 2012 5:55 pm Post subject: Reds on the half

just getting into the halfshell redfish. I know, late to the party. my question is: when cleaning, do you cut around the ribs, or split 'em and leave the ribs on the filet? felt like i wasted a bunch of meat going around the ribs.

ironmanstan · Posted: Sat Sep 08, 2012 6:11 pm Post subject:

Leave em on there it is alot of good meat.
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OSO YAKMAN · Posted: Sat Sep 08, 2012 7:26 pm Post subject:

I have grandkids, so I cut the ribs out.
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hickroots07 · Posted: Sat Sep 08, 2012 8:32 pm Post subject:

My wife gets grossed out if she finds ANY bones in her fish so its worth it to lose the little bit of meat and keep a happy wife

gdavis · Posted: Sat Sep 08, 2012 8:35 pm Post subject:

I leave them in. But, if you think your loved ones wont like it, you can always fillet the rib meat out and cook that along with your half shelled fish. It comes out great and you just take the bones out as you go. Since the ribs and belly bones are so big they're very easy to spot and take out. That meat is different from much of the rest and tastes very close to crab. I always keep the belly meat, and had some fried this evening!

fishaddict · Horse Mullet Joined: 04 Aug 2009 Posts: 150

Leave them in. After cooking on the grill you can lift them out one by one and not loose any of the meat you would loose from cutting them out.

Marshall
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hickroots07 · Posted: Sun Sep 09, 2012 10:48 am Post subject:

Ah i see. I usually just toss it but next time i am giving it a try

landlocked beachbum · Posted: Sun Sep 09, 2012 12:13 pm Post subject:

I realize that we're all different creatures, but I've never understood why so many people are afraid of or unwilling to tackle eating fish with bones. I would wager that just like fear of snakes (etc.), it's something that is more often handed down from ones parents than something that bloomed on it's own! Embarassed

I've been catching, cooking and eating the fish that I caught since the 5th grade with at least 50% of those being whole and I have yet to ever have a "problem" with a bones, and if you've never eaten a chain pickerel or any other member of the pike family or members of the herring family, believe me when I tell you that you've never had "bony" fish!!! IMHO and just as with other meats, cooking with the bone in adds flavor, preserves moisture and most CERTAINLY saves meat!!! Very Happy

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Dave

"The difference between genius and stupidity is that genius has it's limits". Albert Einstein

ironmanstan · Posted: Sun Sep 09, 2012 1:33 pm Post subject:

After your done use the big ribs for tooth picks. Very Happy

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I LIKE MINE FRIED.

CopanoCruisin · Posted: Sun Sep 09, 2012 7:25 pm Post subject:

If it was up to me, I would leave them in, although it has been many years since that has happened....

kweber · Posted: Mon Sep 10, 2012 12:38 pm Post subject:

never tied this on a red, but a few yrs ago I caught a big dolphin and slathered one slab with lime mayonesa and Old Bay and grilled over hot mesquite coals...
durn good!
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the creepy uncle that scares the kids....

nofish2day · Posted: Mon Sep 10, 2012 12:57 pm Post subject:

regarding bones, one time I was eating some little perch I caught up in Washington and got a bone stuck in my tongue. I couldn't get it out, no way no how and couldn't afford to go to the doctor, that thing had me messed up for about a month. I don't know if it dissolved or came out on its own, but it finally went away.

kweber · Posted: Mon Sep 10, 2012 1:06 pm Post subject:

after 50yrs of being told to "watch for bones"....
I've come to the conclusion that all this is just stuff old women told kids so they'd not wolf their food.

maybe sometime, somewhere some fool hungry kid swallowed a whole 12in catfish and choked and suffocated...

eat sensible, dammit! Rolling Eyes

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the creepy uncle that scares the kids....

Central Scrutinizer · Posted: Mon Sep 10, 2012 1:10 pm Post subject:

kweber · Posted: Mon Sep 10, 2012 1:16 pm Post subject: