You can tell the one in this thread has been in the back country by the golden color, the one in the trick or treat thread has been in the bay closer to the gulf, more silver colored. Usually the silver ones are better tasting. I usually don't target redfish, so any i get is bycatch. I would always eat the smaller ones, but the larger ones were not as good to me.
My usual way to cook them was grilled, how do you guys cook them.
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