subject: Tips For Cooking Redfish From Charter Fishing In Houma [print this page] Redfish are a large species of saltwater fish that can be caught in the marshlands of Louisiana. Charter fishing in Houma is one of the best ways to learn how to catch them without breaking your fishing line, because it takes some instruction to figure it out the first time. After you reel in your Redfish, youre going to have to decide on the best method of cooking it. There are two main ways that most people choose to cook Redfish, one of which can be done before you even go home from your fishing trip!
Pan frying is the easiest way to cook your Redfish while youre out Charter fishing in Houma. After all, the only supplies you need to get the job done are a knife for scaling your fish and a pan for frying them! To bring out the best flavor in your freshly caught Redfish, try adding some hot sauce and lemon to it before placing it in the pan for frying. Dont forget to add olive oil or butter to the pan before trying to fry your Redfish, though. If you do, the fish will burn and stick to the bottom of the pan. A small bottle of olive oil is very easy to carry while youre on the fishing boat.
Baking is another wonderful way to cook your Redfish that you caught while Charter fishing in Houma. However, this isnt something that you can achieve while youre still on the boat. Instead, you will have to preserve and bring your fish home to cook. Before placing the fish in the oven, season them first with herbs, butter and garlic. You may also want to try placing some locally grown Louisiana tomatoes around the fish, as well. It takes roughly an hour to cook Redfish this way.
One of the best ways to take full advantage of the Redfish that you caught while you were out Charter fishing in Houma is to make an entire dish out of your catch. In addition to your fish fillets, you will need tomatoes, mushrooms, onions, shallots, garlic and bell peppers. After you let your Redfish brown, place all of the ingredients into the pan next to the fish and turn down the heat so that the food is able to simmer for about an hour. The final result is served best with Louisiana hot sauce and lemon juice.
