Badgerjacob
Full Fledged Farker
I spend a lot of time down in the Caribbean.They always cook their fish whole. I often wondered whey we do not do so here in the states. I scored a fresh 22 lb redfish over the weekend and thought I would give it a try. I gutted and scaled him then soaked in a salt brine over night. Cooked him at 265 for about 2.5 hours over local pecan wood. I used a homemade jerk dry run and spritzed with a garlic lemon. I topped the meat with a mango sauce. Best fish taco's that I have ever eaten.
PS the best meat was in the head.
PS the best meat was in the head.
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