Has anyone ever boiled chunks of Redfish until white and immediately submerged them in ice water with salt? I have heard it is awesome but I’m a little skeptical at this point.
Seafox 187CC
No, but I would heavily season the boiling water if I were to try it. I would also “boil” the fish at a simmer, not a rapid boil.
Edit: If you try it please report back. Curious.
Karma is 360 degrees
BOSN I tried this last night on your recommendation, with half a fillet. It was good, but a bit bland. We boiled w/ no seasoning then put in moderately salted cold water.
Would be great in a fish taco IMO
2000 SeaPro 180CC w/ Yammy 115 2 stroke
1966 13’ Boston Whaler w/ Merc 25 4 stroke “Flatty”
Maybe try steaming it rather that boiling. You can still season the water you are using to steam and it should keep the fish firm. I steam shrimp instead of boiling it keeps the flavor where it should be in the shrimp not in the pot of water.
Goals achieved with little effort are seldom worthwhile or lasting.
-Coach John Wooden
Good suggestion. I also think dipping it in melted butter would have been excellent, but we didn’t try that
2000 SeaPro 180CC w/ Yammy 115 2 stroke
1966 13’ Boston Whaler w/ Merc 25 4 stroke “Flatty”
I think dipping most things in butter is a good thing.
Goals achieved with little effort are seldom worthwhile or lasting.
-Coach John Wooden
might want to season your boiling water with 1T of pickling spice stapled in a coffee filter and 1/2 a lemon in the water…simmer, pull out and chill in the fridge or freezer…blanching in ice water looses flavor…this is great for shrimp cocktail.
“sniff it before you eat it!”