Description
Redfish, or red drum, comes to us from a licensed coastal grow-out operation near Palacios. We take whole fish and cut them two ways depending on the day: skin and scales left on for the half-shell cut, or fully skinned when the fish is small enough that the scales get in the way. What is on the counter today is the half-shell cut with the bloodline trimmed out.
This is the fish for a charcoal grill. Set the fillet scale-side down directly on the grate, put a spoonful of butter and a little cayenne on top, close the lid and do not touch it for eight to ten minutes. The scales char and turn into a plate, the flesh steams in its own juice, and you serve it off the shell with a spoon. Do not flip it.
Specification
- Source: coastal grow-out ponds, Palacios, Texas
- Prepared: half-shell fillet, scales on, bloodline trimmed
- Grade: 2 to 4 lb fish
- Sold by: the pound
- Never previously frozen
Storage
Best within two days. Redfish freezes better than most gulf fish because of the fat content, but wrap it tight and use it inside two months.
Priya Raman (verified owner) –
First time grilling on the half shell and the instructions on the page were enough to get it right. Ten minutes with the lid down and it came off perfectly. The scales really do work like a little pan.
Cody M. (verified owner) –
Good honest fish at a fair price, especially on sale. I did have to trim a bit more of the dark bloodline myself than I expected but that is a two minute job.
Sofia Delgado (verified owner) –
Meaty enough that my husband who does not like fish ate a whole fillet. We have gone back twice.