Also can I do redfish like salmon? I live off the Gulf Coast and there is a lot of fresh redfish down here where the salmon is shipped in.
IDK. But...If there's a lot, as you wrote, then it probably isn't too expensive and you aren't risking much if you experiment and have to throw it out.
Try developing a marinade. I did some research...A successful marinade has a right balance of acid, oil, and seasonings. In general terms, here's what goes into a good marinade--
Acid or
Enzymes: Both break down the connective tissue in the meat. Consider citrus juice, apple cider vinegar, balsamic vinegar, pickle juice, hot sauce, blended papaya, and buttermilk.
Fat: Fat transfers fat-soluble flavors into the meat and also helps retain moisture. Fats and the flavors they transport help round out flavor profiles and keep sharp or acidic flavors from dominating. Consider olive oil, sesame oil, yogurt, or mayonnaise.
Herbs: Add fresh or dry herbs for flavors. Consider dill, basil, oregano, thyme, tarragon, chives, or whatever you prefer.
Seasonings: Your favorite rub can go in. Also consider Worcestershire sauce, peppercorns, chili powder, paprika, creole seasoning, garlic or curry. Seasonings add flavor.
Sugar: Be cautious here. A little sweetener is a nice touch but it's easy to add too much. Consider barbecue sauce, ketchup, molasses, honey, agave, or a soft drink.
So...looking at each category—
Acid . . . . . . . . Fresh lemon juice, maybe two lemons
Fat . . . . . . . . . Olive oil, maybe a cup
Herbs . . . . . . . I couldn't think of one I wanted to put in
Seasonings. . . Creole seasoning, a teaspoon
Worcestershire sauce, a tablespoon
Paprika, 2 tablespoons
Garlic powder, a teaspoon
Sugar . . . . . . . Nope
I'd be willing to try that for about six hours. Longer might make fish mushy. Pat it dry and smoke away.
