Last month we presented methods for getting all the good out of your redfish. Saving and boiling backbones is an outstanding way to make fish stock and also to provide flesh not traditionally utilized for flavoring dishes such as gumbo, court bouillon, and bisque. We also talked about removing the throat section when cleaning your fish and this month's theme will be how to turn them into delicious table fare. Note in the photos... the fins remain on the throat sections during cooking. When served as finger food and appetizers, they make great little handles, kind of like the bone in a Buffalo wing or drumstick.