So for those who do not know what the "throat" is or how to remove it, l will start there. Fillet the fish like you normally would to begin with. Look just behind the gill plate about midway up the fish-about even with the lateral line of the fish and you will find a small "joint", slide you knife under that and work it lose. lt takes a little practice, but after 2 or 3, it gets easier. Once this area is disjointed, then cut away the gills on that side and repeat on the other side. At this point, you should be able to pull both sides forward and the only attachment is where the gills meet at the underside of the fish. Slice it off, flatten out, and voila you have the throat.
They should look like this with pectoral and pelvic fins still attached:
Of course, you can remove the fins if preferred.
l first covered with garlic butter, placed sliced maters, onions, and peppers, seasoned with seasalt, black pepper, Slap Ya Mama cajun seasoning, and for mine, my personal supply of a ground up natively grown hill country red pepper. Let them sit until they reached room temp and placed on a hot grill skin/scale side down.
Left them on the grill at about 350 deg for 20 minutes, at that point they were fork tender and easily removed from the bone/cartilage/whatever they got in there. The meat is the whitest l have seen on a fish with an excellent flavor; the kiddies loved it; the little lady, while she like it, could have done without the onion and garlic(should have anticipated that one). Anyway, it is definitely a keeper!
Here is the finished product:
Oh and those maters grilled with special pepper on them were a little something extra special!