Let’s talk texture: redfish is medium. Not too soft like sole, not too tough like swordfish. It’s the Goldilocks of fish. You know how a chicken breast can be dry and sad? Redfish is the opposite. It stays juicy and forgiving, even if you accidentally overcook it by a minute.
I once burned a redfish fillet on one side – like, properly blackened, not the fancy kind – and it was still edible. Try that with a delicate cod fillet, and you’re eating fish-flavored cardboard. Redfish is your resilient, easy-going buddy who doesn’t freak out when plans change.
Shellfish? Not quite, but close enough
Here’s a weird comparison: redfish has a hint of shellfish flavor, like a very subtle shrimp or crab. Not in a “this is definitely shellfish” way, but more like a whisper. You know how a potato cooked in clam broth tastes vaguely of clam? That’s redfish.
It’s the fish that makes you squint and say, “Huh, is that butter or… shrimp?” It’s not a strong flavor, but it’s there, like the memory of a seafood boil you had last summer. Great for people who love shellfish but don’t want to risk a shellfish allergy.
