Large redfish, often called “bull reds,” have a terrible reputation as knife killers. The large, sturdy rib bones can defeat both manual and electric knives.
Cleaning redfish over 25 inches long is so difficult that many fishermen don’t even attempt it, justifying their actions with a claim that “they don’t taste any good, anyway.”
Actually, large redfish are quite tasty — especially in the hands of a skilled cook, of which Louisiana has no shortage.
Justin Head has his own method of cleaning big redfish that doesn’t require hacking through rib cages and leaves virtually no meat behind on the frame.
Try it for yourself and you will be surprised how good bull reds taste after all.
1) With the back of the fish facing you, make a vertical cut to the backbone behind the gill over.
10) Lay the fish with its back facing you and hold down the bottom fillet with one hand. With the other hand, grip the frame and the other fillet together and with a firm motion, lift it upward and forward from the bottom fillet, essentially breaking the fillet loose.
JOIN THE CLUB, get unlimited access for $2.99/month
Become the most informed Sportsman you know, with a membership to the Louisiana Sportsman Magazine and LouisianaSportsman.com.