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I was assured Gaspergou were trash and not something people actively eat.
Posted on 3/1/26 at 12:31 am
Posted on 3/1/26 at 12:31 am
So I gave them to whatever old black dude was sitting down the bank and they were always super grateful. I didn't understand until today.
Today I caught one about 3 lbs and I fileted it which was just like everything else you ever fileted, and the meat was white to clear. There's fat on it but it's good. I fileted it, threw it on the blackstone really hot with some oil and seasoning on the filets with lime juice.
It was ridiculously good guys. I know. I feel like a noob. I've caught tons of these things but never actually cracked one open. This might actually be a target species. Really delicious.
Today I caught one about 3 lbs and I fileted it which was just like everything else you ever fileted, and the meat was white to clear. There's fat on it but it's good. I fileted it, threw it on the blackstone really hot with some oil and seasoning on the filets with lime juice.
It was ridiculously good guys. I know. I feel like a noob. I've caught tons of these things but never actually cracked one open. This might actually be a target species. Really delicious.
12
Posted on 3/1/26 at 6:25 am to Captain Rumbeard
When I was a kid, the old man would filet those big bastards that he caught on trot lines and deep fry with catfish filets. We’d all pick out the catfish and leave him the gou. I’ve heard of people grilling the smaller ones on the half shell with a lot of butter, garlic, lemon and Tony’s but I’ve never tried it.
Posted on 3/1/26 at 7:37 am to Captain Rumbeard
gou fish is just a freshwater drum. If you like black drum you’ll like gou, but I only eat the little ones. They make a fine sauce piquant.
the fat in the big ones is pretty nasty as is the bloodline, gotta trim those up good. Like black drum there is wide variety of flesh quality fish to fish, regardless of size
the fat in the big ones is pretty nasty as is the bloodline, gotta trim those up good. Like black drum there is wide variety of flesh quality fish to fish, regardless of size
Posted on 3/1/26 at 7:54 am to cgrand
My grandpa and uncle loved it in a gravy. It always smelled gross from what I can remember as a kid. I'll catch or buy a better tasting fish to eat!
Posted on 3/1/26 at 8:23 am to Captain Rumbeard
Tried it. Hard pass.
Posted on 3/1/26 at 11:38 am to Captain Rumbeard
When i was a kid growing up in rural Missouri, we'd eat them. But hell, we ate pigs feet, cow tongue and made head cheese.
I won't touch that shite nowadays. My fishing guide buddy told my wife, "you're not the right color to eat that". But if i needed meat, I'd keep them and cook them up.
I won't touch that shite nowadays. My fishing guide buddy told my wife, "you're not the right color to eat that". But if i needed meat, I'd keep them and cook them up.
Posted on 3/1/26 at 11:41 am to El Segundo Guy
I must have gotten lucky because what I had last night was an exceptionally good filet. I suspect they don't keep well. This was right out the bayou. And it was delicious. And I'm not normally an adventurous fish eater. Don't like fishy taste. This had none of that.
Posted on 3/1/26 at 1:07 pm to Captain Rumbeard
where did you catch them?
I know that Bayou Courtableau gou tastes much better than the Atchafalaya river gou.
I like to bring home a few 4-5lbers for my grandpa and he cleans them well and cooks a courtbouillon with them for he and his buddies a few times a year when I bring them to him fresh.
I know that Bayou Courtableau gou tastes much better than the Atchafalaya river gou.
I like to bring home a few 4-5lbers for my grandpa and he cleans them well and cooks a courtbouillon with them for he and his buddies a few times a year when I bring them to him fresh.
This post was edited on 3/1/26 at 2:21 pm
Posted on 3/1/26 at 1:27 pm to El Segundo Guy
Head cheese don’t belong in that post
Posted on 3/1/26 at 5:40 pm to SaDaTayMoses
Fresh drum under 6 pounds is good fried the same day they were caught
In high school I sold many thousands of pounds
That was over 40 years ago but I still eat
fresh drum
In high school I sold many thousands of pounds
That was over 40 years ago but I still eat
fresh drum
Posted on 3/1/26 at 6:20 pm to SaDaTayMoses
Cross Bayou in downtown Shreveport. Also caught a freaking enormous choupique. Had no idea they got that big.
Posted on 3/1/26 at 6:30 pm to Captain Rumbeard
quote:
freaking enormous choupique
Used to be a white 3/8oz Judge spinnerbait killer, catch one and the bait was toast
Posted on 3/1/26 at 6:35 pm to Barneyrb
Got him on a trot line. I had no idea they got this big. He was at least ten pounds. I got him on the dock but he got off and launched himself back in there.
Posted on 3/1/26 at 6:41 pm to Captain Rumbeard
When my dad couldn't catch goo, he bought goo. Always in a courtboullion.
Posted on 3/1/26 at 6:52 pm to AlxTgr
We were discussing how it was probably perfect for courtboullion. The texture is perfect. Not too flakey. But kinda. Hard to describe.
Posted on 3/1/26 at 7:36 pm to AlxTgr
I'm thinking it would be perfect to smoke. Then turn into a dip with cream cheese and onion and garlic. Serve on ritz. Awwww yeah.
Posted on 3/1/26 at 7:51 pm to Captain Rumbeard
even better…
scale gut and head the gou. Rinse really well. Stuff in a cheesecloth sack. Drop the sack in barely simmering highly seasoned water (crab boil, lemon, salt). Poach for about ten minutes then turn off the fire and let soak as long as you want.
Pull the sack, let cool and pick the meat. Discard skin, bones, fins and any fat, blood, etc. mock crabmeat!
The dip you can make from that is killer
scale gut and head the gou. Rinse really well. Stuff in a cheesecloth sack. Drop the sack in barely simmering highly seasoned water (crab boil, lemon, salt). Poach for about ten minutes then turn off the fire and let soak as long as you want.
Pull the sack, let cool and pick the meat. Discard skin, bones, fins and any fat, blood, etc. mock crabmeat!
The dip you can make from that is killer
This post was edited on 3/1/26 at 7:52 pm
Posted on 3/1/26 at 8:04 pm to Captain Rumbeard
quote:Oh damn...
I'm thinking it would be perfect to smoke. Then turn into a dip with cream cheese and onion and garlic. Serve on ritz. Awwww yeah
Posted on 3/1/26 at 8:11 pm to cgrand
Oh man....
Ok I'm feeling that.
We're about to create a Gou renaissance like Lobster once had.
Ok I'm feeling that.
We're about to create a Gou renaissance like Lobster once had.
Posted on 3/1/26 at 8:12 pm to Captain Rumbeard
I'll know we've arrived when Gou is in Whole Foods in California.
This post was edited on 3/1/26 at 8:15 pm
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