Whenever we go bay fishing, catching redfish is always a good time. They filet well, and are great on the half- shell.
But on a good-sized redfish, there is a delicacy that is often overlooked, the throats. They can be harvested from snapper, and other firm flesh fish as well but the redfish throats are readily available and taste great.
This is a recipe from my longtime friend and fishing buddy Chuck Glass. He brought this recipe up from Port Mansfield, I hope you fish lovers will give it a try when you catch a few nice reds.
1 ½ cups – Redfish throat meat
½ cup – Chopped celery
1/3 cup – Finely chopped white or red onion
½ Teaspoon – Lemon juice
1 Tablespoon – Whole grain mustard
1 Cup – Mayonnaise
Lightly Season to taste with either dill or curry (Remember to use either of these to add to the taste and not overpower the fish flavor.) Parsley for garnish and color.
Cooking the fish: Once I have the throats prepped with the skin off, I boil them in water seasoned with lemon juice, lemon quarters, salt, pepper, celery stalks, onions, a dash of Worcestershire sauce and boil for about 8 minutes. I then, remove the pot from the heat; hit the boiled mix with ice to stop the cooking and to allow the flavor to set in.
Once cooled I refrigerate it for about 30 minutes. Once chilled remove the meat from the bones and mix the above ingredients. You will notice some fat that is congealed around the throats, which I add to mine. The salad can then be served on toast points or crackers for an appetizer or on sandwich bread similar to a tuna fish salad.
Chuck was introduced to Redfish Throat Salad by Mrs. Darlene Bullock, who managed The Mansfield Club and gave him the recipe some 20 years ago. In addition to redfish throats, larger trout, red snapper and grouper throats can be used in the same recipe and can be grilled or deep fry as well.
Chuck Glass through his travel company Nueces Outfitting has been sending clients to destinations throughout Mexico, Central America and South America for 20 years and is co-owner of Nueces Canyon Lodge in Uvalde, Texas which is known for white wing dove hunting. Through his travels he has experienced many different foods from different cultures and destinations and we will be show casing some of these recipes in the future.
Chuck can be reached directly at 713-882-6272 and their website is www.nuecesoutfitting.com.
Email Bryan Slaven at