Redfish Masgouf

[AbuMasgouf]

So in Keeping with tradition of Masgoufing every species I catch, here are pictures of the Redfish I caught from the weekend being Masgoufed to perfection!

Interesting note, in the top right of the first two pics is a lure I found in the belly of the smallest of the three. Guess pink (tipped with shrimp) was a hot color earlier but the fish got off! Fate was to bring us together

[Cowpokey]

I don't think I've ever seen someone butterfly a fish before? Looks good! How did it taste?

[AbuMasgouf]

I don't think I've ever seen someone butterfly a fish before? Looks good! How did it taste?

Phenomenal! This is my prefered cooking method for fish, hence the name AbuMasgouf

[whiskerfish]

Phenomenal! This is my prefered cooking method for fish, hence the name AbuMasgouf

Just watched the video you did at the CBKA 2013 tourney. Looks great. Think I'll try it out on something soon. So in the video you said it can be done on a grill? Also, what's in that "special sauce"???

[ComeOnFish]

Mustafa demonstrated once how to AbuMasgouf togs. To me you need pretty good hand and arm strength to do that. Tog head is already too hard to split. I think I can do stripers/specks, but not Redfish.

Joe

[Shady]

Mouth is watering!

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[kevinfry]

anything special with the spices?

[daolai]

That's gotta be tough to evenly split the fish right down the middle and you make it look so clean.. do you use a super sharp knife or a clever?

[firemunkee]

Fantastic! There should be a separate section for masgouf! Or maybe just cooking / recipes in general.

[Grady-Black]

Man that looks fantastic!! Where did you catch those Reds, Va?
GB

[Goody]

Very nice. I like it!

Mobile Phone

[AbuMasgouf]

Thanks Gents! I appreciate the kind words!

Just watched the video you did at the CBKA 2013 tourney. Looks great. Think I'll try it out on something soon. So in the video you said it can be done on a grill? Also, what's in that "special sauce"???

Yup, you can use a grilling basket (sometimes used for butterflied chicken or sliced veggies) where you spice it, put it scale side down first then finish it off meat side down quickly. This is basically "on the half shell" method, but gives you the option of flipping it to crisp the meat a bit. If you don't have a basket, then you can cook it "on the half shell" until its done. The only down part is if it is an oily fish, it won't drip-off some of that strong taste. But Reds and Rocks aren't oily.

The special sauce is similar to one in a previous post (I can't beileve there has been so many... means I'm catching fish! LOL), but it was a Tamarind concentrate base with the Iraqi key ingredient, Date Syrup/molasses, which gives it the sweetness. I add a little water, olive oil, salt, pepper, tomato paste and reduce it a bit on the stove. This is my go to. But anything you like can work, the sky is the limit!

Mustafa demonstrated once how to AbuMasgouf togs. To me you need pretty good hand and arm strength to do that. Tog head is already too hard to split. I think I can do stripers/specks, but not Redfish.

Joe

I remember that day... man that was a tough head, but not the toughest believe it or not. The toughest head was a mature Black Sea Bass. That sucker bent my knife! LOL Snakehead also have tough heads but they are more manageable than Tog and BSB, because they are flatter.

anything special with the spices?

Any spices will do. My go to is a tandoori type spices I get for the mid east/south asian store, but most stores carry a curry poweder or tandoori powder in their 'international' section. Its all about your personal preference. A good cajun rub would be phenomenal too but I didn't have any in the pantry yesterday.

That's gotta be tough to evenly split the fish right down the middle and you make it look so clean.. do you use a super sharp knife or a clever?

Thanks bro, lots of practice! Yup a super sharp and sturdy knife. My previous go to was an $8 zyliss carving knife that I got from Home Goods. But that knife got bent by the BSB I mentioned above! For that I had to bust out a cleaver since the knife was a no go!

So now I use a 4" Morakniv companion (outdoor knife) thats crazy sharp and hard steel. They have longer ones too but this one does the job and its small and light. This is my new go to. Since I'm not filleting I don't need it to be flexible to get all the meat off the bone. I just need it to be strong to cut through the ribs and head in a nice even straight line.

Man that looks fantastic!! Where did you catch those Reds, Va?
GB

Yup Rudee in VB area. Post is in the Virginia section

Mouth is watering!

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Very nice. I like it!

Mobile Phone

Thanks Gents! We need to have a good plan the next time we go down and cook it down there and share a nice meal together!

[chex]

Nice. That really puts the cherry on top of an already great fishing adventure.

You did that fish a favor by eating him. That lure coming out the other end would not have been a pleasant experience for him.

[sparky1423]

Another masterpiece Mustafa!! I still want to see a masgouf flounder though, LOL

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[AbuMasgouf]

nice. That really puts the cherry on top of an already great fishing adventure.

You did that fish a favor by eating him. That lure coming out the other end would not have been a pleasant experience for him.

hahahahahahahhaha!