re: 1st Choupique/Bowfin/Cypress Trout (updated cooking pics pg 3)

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.