Eating Choupic

Seriously?

choupique is good, but it's tricky to clean and cook. You have to keep them alive until you're ready to eat, don't just chunk them in an ice chest and expect to get after it the next day. You pretty much need to start heating the grease when you start cleaning the fish. Filet the fish, but try and keep your knife clean by wiping it off, and scrape off any loose scales or anything with your knife or hand. DO NOT wash the meat off or soak it in water after you clean the fish, it will turn to mush. The meat is firm and a real pretty white color. Roll it and egg and whatever fish fry batter you like and fry it up. Like I said, it's good to eat, but tricky. I keep an old dryer drum in the shallow water by my camp or keep them on a stringer till I'm ready to deal with them. My camp neighbor loves them and first showed me how to cook and clean them. I've never turned one loose since.

You gotto teach those bastards a lesson after they tear up your yo-yo.

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choupique is good, but it's tricky to clean and cook. You have to keep them alive until you're ready to eat, don't just chunk them in an ice chest and expect to get after it the next day. You pretty much need to start heating the grease when you start cleaning the fish. Filet the fish, but try and keep your knife clean by wiping it off, and scrape off any loose scales or anything with your knife or hand. DO NOT wash the meat off or soak it in water after you clean the fish, it will turn to mush. The meat is firm and a real pretty white color. Roll it and egg and whatever fish fry batter you like and fry it up. Like I said, it's good to eat, but tricky.

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Nailed.

I ate a lot of it growing up because my dad was a bank fisherman using nothing but worms and crawfish for bait. I didn't hate it, but I never plan to eat it again. Mostly because I learned how to catch white perch, and catfish is so abundant.

You don’t have to immediately fry after cleaning. Mix some vinegar and water, and throw Choupic in there. I’ve done this around lunch and by the time I went to fry for dinner the meat was firmer then when I first threw it in there. I’ve frozen Choupic before too. I cut in chunks, batter in flour and freeze in ziplock.

The few times I’ve had it it was really hot out the grease but tasted pretty bad after it had cooled. Anyone else have the same experience?

Hey baw, since you seem to be into eating fish that no one else usually likes to eat. How about you help out all Louisiana and chow down on some asian carp instead. Invasive species and all that and just as difficult to eat.

Link to the Asian Carp thread from a few days ago.

I've never had the fish, but I've had Choupique caviar in a pappardelle dish at Bread & Circus and it was fantastic. There's a product called "Cajun Caviar", which is Choupique roe.

LINK

The wife's 3 cats love that nasty stuff. It's like cotton in their mouths. Couple good fillets and they happy for the rest of the day

I would eat choupic. But thankfully I’ve never had to.