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re: 1st Choupique/Bowfin/Cypress Trout (updated cooking pics pg 3)
Posted on 9/24/13 at 8:21 am to 34venture
Posted on 9/24/13 at 8:21 am to 34venture
quote:
One of the small thing in life I really enjoy is picking them off of yo yo's
Will absolutely crush a shiner on a yo-yo if you run them into late Spring when the water starts warming up. Might as well throw the yo-yo in the water instead of prying a hook out of a Grennel's mouth.
1
Posted on 9/24/13 at 8:35 am to MWP
I have heard of people making choupique balls, but that fish is in the same boat as a mud cat. Pun intended
Posted on 9/24/13 at 9:04 am to LSU 318 LSU
quote:
choupique balls,
Never heard of Grennel balls but have fried up some Gar Balls. Those are actually tasty but I hate fricking with them too. My dad will usually clean a gar if it's big enough.
Posted on 9/24/13 at 2:08 pm to MWP
That's the plan - make fishcakes with bread crumbs, egg, fry in a skillet, etc.
Posted on 9/25/13 at 11:27 am to TigerPimpNationTrank
So, I mixed the meat in egg, bread crumbs, granulated onion, granulated garlic, added some trinity, salt and Tony Chachere's...and fried in skillet until golden brown. That one fish made about 12 hamburger-sized "cakes" that were about 3/4" thick.
Relatively tasteless except for the spices I added, with the consistency of a meatball or meatloaf. I plan on serving it with a marinara sauce or brown gravy like you would with a meatball or meatloaf.
I gave these "cakes" to two other people who thought it was very good and wanted more.
So, the lesson for me is...don't listen to what other people say about eating certain types of fish until you try it yourself. I've tried gar, stingray and now choupique and all three (while certainly not trout, snapper, tuna or redfish) have redeeeming qualities on their own. I've even seen youtube videos of guys cleaning Jack Crevalle and ladyfish if you can believe that...and I might give those a shot next.
Relatively tasteless except for the spices I added, with the consistency of a meatball or meatloaf. I plan on serving it with a marinara sauce or brown gravy like you would with a meatball or meatloaf.
I gave these "cakes" to two other people who thought it was very good and wanted more.
So, the lesson for me is...don't listen to what other people say about eating certain types of fish until you try it yourself. I've tried gar, stingray and now choupique and all three (while certainly not trout, snapper, tuna or redfish) have redeeeming qualities on their own. I've even seen youtube videos of guys cleaning Jack Crevalle and ladyfish if you can believe that...and I might give those a shot next.
Posted on 9/25/13 at 11:31 am to TigerPimpNationTrank
it is best as sashimi
Posted on 9/25/13 at 11:32 am to TigerPimpNationTrank
wow, looks great. however, with 10 bags of trout and sacaulait in my freezer, i will not be messing with Grendel. He can go free.
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