Fish Throats

[Milkjug]

LOL, ya'll crack me up. Pretty obvious who's tried it and who hasn't.

It's just the same stuff as any half-shelled fish. Covered in parsley-butter-mayo mixture, even better. A lot of meat in there that most folks don't even try to get.

[coachlaw]

I'm from La. so of course I've had it. Good stuff for sure. It's just fish meat, same as a fillet. No guts or anything. Anyone who won't eat one is a pansy.

[dbarham]

only fish meat like coach said no organs!

[Swells]

What's up with the green boogers on em? Seasoning?

[dbarham]

What's up with the green boogers on em? Seasoning?

Puerto rican lettuce!!

[Milkjug]

Fresh parsley from the 'ol garden. Turned out pretty good.

[Keller]

Ive eaten them, mine just looked different

[Swells]

Well I like my red snapper throats, my grouper cheeks, and ... I don't know if any part of a redfish is edible but hey, each person like what they likes.

[bountyhunter]

Fresh parsley from the 'ol garden. Turned out pretty good.

Dang and here I thought you left them out in the sun too long before grilling........

[RSN]

the throat can be some of the best meat

[Hogie70]

LMAO... This is a part of the fish that no one ever waste time on... But it is very good trust me... LOL A little lemon, onoin, green pepper & some Tonys a hot grill man that is fishing camp vittles fo' sho'...! Two thumbs up and "don't knock it till you tried it"...

[Milkjug]

Yeah, I used to waste too much time removing them. I would cut the bottom, as well as both sides. Now I just cut the bottom, quickly make a cut following the curve of the gills, and pull/twist them outward and they break off really easy. The whole process takes an additional 15 seconds or so.

How about this for all you squeamish folks? Fried warsaw tail and backbone. Love those crispy fins...


Then there's those delicious red snapper eye sockets.

I'm really surprised Kylie hasn't chimed in with a "crazy asians sucking lemon butter out of lobster heads" comment.

[Hogie70]

Man that looks good...! Back in the day the only thing that was waisted of a fish was the ripple in the water... LOL We use to grill the back bone and man you wouldn't believe the waisted meat between the ribs & spine... Boy, Boy, Boy..... Bringing back some good ole' memories...

[Swells]

For the larger fish, I use pruning shears to cut and trim the throats, the ones about the size of pliers. Works great! I don't bother with small fish throats, tho'.

[Muddskipper]

For those not in the know ....it's not actually the throats , but the breast plate of the fish on the bottom ........

It is very tender, but you do have to get thru some bones ..... grill scale side down,,,,,and ummmmm ....

With an electric knife, its easy to remove ......

once you try it you will understand

If anyone ever sees me at the filet table I will cut them out for you ......