French frogs

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BertS said:
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Is there any hope for over 40"? It didn't even taste like a red. I still have a few bits in vacuum pack. Hard to explain the texture and flavor, but it's not appealing. Maybe curing and smoking would help.

That fish had filet flakes 1/4" thick. Scales were well over 1" across. I saved a few, they shrunk a lot but still big.
Click to expand...
 
WalnutHill said:
Is there any hope for over 40"?  It didn't even taste like a red.  I still have a few bits in vacuum pack.  Hard to explain the texture and flavor, but it's not appealing.  Maybe curing and smoking would help.

That fish had filet flakes 1/4" thick.  Scales were well over 1" across.  I saved a few, they shrunk a lot but still big.
Click to expand...
I don't have a problem throwing back fish over the slot. What is tough is throwing back the grillers after you've caught your limit :hit
 
Well, I typically deep fry or cook in a chowder or gumbo.

Slicing the filet thinner will help with texture.

Seasoning and prep will help with flavor

After you have sliced fillets thinner, try soaking in buttermilk or heavy cream to help with the flavor. Smoked would be good, that isn't something we typically do in Texas.
 
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Hang around long enough, another will open.
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