buffalo fish
- Thread starter jgarcia
- Start date
Haveuseen1?
Full Fledged Farker
Most people consider them trash/rough fish, but I have eaten it smoked several times and thought it tasted just fine. It had a pretty spicy dry rub sprinkled on it and the meat was white. I think most folks think of them like a carp. I have also eated smoked carp and it tasted just fine as well. I didnt cook either of them, just was lucky enough to be somewhere they were a few times. I have shot them bowfishing many times, and they can get really good size.
bbqbull
Watching over us.
My grandfather told me that there are a deliciatly in some parts of the country. Biggest thing is when you clean them to remove the mud vein before cooking or smoking.
I did come across a video on U tube on how to smoke them.
I did come across a video on U tube on how to smoke them.
QDoc
is one Smokin' Farker
seriously look out for the pin bones.
SmittyJonz
somebody shut me the fark up.
Ya tiny Getcha Bones. We buy/catch them for Big Blue Catfish bait. Chunk them up in 2-3" Pieces.
SteveKing
is one Smokin' Farker
Few years ago I caught a buffalo and a catfish same day out of the Pedernales river in CenTex. Cooked them both up, and side by side I actually preferred the buffalo. It was a noticeably firmer fish.
We consider them a trash fish too but lot's of folks like them. Fried is the only way I've had them.
HOG FAN
is one Smokin' Farker
Place the fish whole on a thin cedar plank. Grill over medium heat for 30-45 minutes. Remove from grill. Throw fish over the fence and eat the board. :-D
That sounds alot like my possum recipe. :becky:
pjtexas1
somebody shut me the fark up.
we used to catch carp and buffalo as kids so we could take them to the snake farm down the road. They would let us watch as they thru them in the alligator pin.
STLBBQer
is one Smokin' Farker
We eat it all the time here. You'll find it often fried and served at Lenten fish frys. If it's filleted and fried it's damn good.
Edit: Just saw you're from STL too. You'll find that fish often at K of C fish frys here and in metro east and Central IL.
Edit: Just saw you're from STL too. You'll find that fish often at K of C fish frys here and in metro east and Central IL.
elvis67
Full Fledged Farker
Ee would scale them but leave the skin and score the meat with a knife bread and fry upt, those small bones will cook and get soft kinda like canned salmon and can just pick up and eat. May be a stray hard bone here and there but nothing like if you didn't score the meat. Like said above that dark red needs trimmed up.
