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Got a question or maybe an answer? This is the place to share your experience and get some help from other readers.
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 Filleting, cooking tips needed for redfinTim Fitt writes: Could someone please give me a nice recipe for redfin? Also, what is the best way to skin redfin, as it is quite hard to get all the scales off, and it takes forever! Any information would be greatly apreciated. Tim. (26 February 2002) Peter Jolly replies: I have always cooked redfin either in tin foil on a BBQ or in an oven or straight on the plate. To fillet them is much the same as doing a pinkie snapper, you can slice down the backbone to free the flesh from the bone and then fillet it from the tail, being careful not to leave to much flesh on the fish. I have only ever put tomato, onion and butter in a redfin tin foil packet, they taste great without anything else. (5 March 2002) DON'T FORGET TO TRY OUR NEW ONLINE FORUMS FOR QUESTIONS AND ANSWERS AS WELL! If you have any answers for Tim or any other questions or comments, use our contributor's form and be in the running for some great monthly prizes. |
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