![]() Scales should be shiny and cling tightly to the skin.Whole fish should have bright, clear and shiny eyes.Fresh fish should have a mild sea breeze aroma.Fillets should be a glistening white, and unmarred, showing no signs of gaping, browning or drying.Whole redfish may have bulging eyes and distended air bladders, which is a result of being brought up from great depths, not an indication of poor quality.When choosing fresh redfish, look out for the following quality signals: Frozen redfish fillets maintain their quality for up to 18 months if properly packaged and stored. Properly handled and chilled on ice, fresh redfish fillets have a shelf life of 9 days.Fillets hold together best with the skin on. The firm texture of redfish makes it highly suitable for soups, chowders, and stews, and its flavor will hold up to a variety of sauces.Flavour: mild taste with a touch of sweetness.Texture: moderately firm fillets that are lean, moist and flaky.Color: bright white but turns opaque white when cooked.TRUST ME, this is SO EASY, and FAST!! Have your side dishes, biscuits and hush puppies ready to go because this takes only minutes to prep and fry (or grill)!Ī perfect seasoned and blackened bite of redfish to plop in your mouth! TASTING NOTES about Redfish So let’s get to the kitchen with the following step by step photo instructions! I’m so glad that I had this seasoning on hand because the recipe calls for you to just pour it on thick, thick, thick! Below is the recipe to prepare this seasonings blend from scratch if you prefer. I also remembered that I had purchased a bottle of his “Magic” Seasoning Blend for Blackened Redfish. Having never prepared redfish before, I played it safe and just googled Chef Prudhomme’s famous recipe for redfish. Within a week, redfish was special ordered for me and in my cart to prepare at home. Meanwhile, when the new PUBLIX food market opened up in our town, I asked the butcher if he knew about redfish and if it was available. You simply have to get this cookbook for your library to add some Louisiana cuisine goodness to your culinary repertoire! Click on this link to get an old copy of the cookbook –> Paul Prudhomme’s Louisiana Kitchen. I’ll never forget baking his Spiced Pecan Cake with Pecan Frosting in 1985! It was this huge, towering, and very dense 3-layer cake that wow’ed everyone. I had to have a copy of my own during the food craze at that time: After that, the catch of redfish was not allowed until just recently in the last few years.ĭo you remember Paul Prudhomme’s best-selling cookbook? He was the ‘celebrity chef’ of the day (if there was one that is). They can be found all the way up the east coast to as north as Maine and as far west as Texas!Īs it turns out, redfish became so popular at such a rage pace back in the 80’s when Chef Paul Prudhomme’s Blackened Redfish recipe was published in his famous cookbook, that redfish soon became ‘overfished’ and placed on the “critically endangered” fish species list. So when we returned home from our trip, I began to see where I could get my hands on some redfish to prepare at home.Īnd redfish just might be the most famous inshore saltwater species out there in America.
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