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Posted on 3/1/26 at 8:52 pm to Captain Rumbeard
Somebody up in Monroe used to have a bumper sticker that said Eat More Gaspergou on their truck bumper. It was maybe early 90’s. Always thought it was funny. Well we used to run nets back in those days up on Upper Ouachita when the back water would fall out in late Spring into early Summer. We mainly were after Opelousas cats and always would catch gou. Well we tried some mainly from remembering that bumper sticker. Like you said, prepared good it is actually not bad at all.
Posted on 3/2/26 at 10:45 am to MWP
I had a dozen yoyos fishing Beouf River, south of Monroe a year ago. Saw a big goo hanging across the river. Pulled him in the boat, cussing and swearing. Had it between my legs, trying to get the hook out when the mouth opened up. It was a 2 lb white perch! It was so big, the mouth was shut the whole time I was wrestling with it and it looked just like a goo. Biggest one I've ever caught.
Posted on 3/2/26 at 12:27 pm to Captain Rumbeard
Even though it is a drum the meat is alot harder and tougher even on the little ones. I have kept them and usually it reminds me why I dont. They taste ok but if I got other fish I am letting them go.
Posted on 3/2/26 at 12:54 pm to DownSouthTiger
Gaspergou the size of good sacs, when fried fresh is no different than the difference of white trout and specks.
But like white trout, gou won't freeze well to fry later.
Anybody that says different hasn't tried them or is way too particular to be eating anything fried that I catch
But like white trout, gou won't freeze well to fry later.
Anybody that says different hasn't tried them or is way too particular to be eating anything fried that I catch
Posted on 3/2/26 at 1:24 pm to Captain Rumbeard
quote:
Cross Bayou in downtown Shreveport.
me and a buddy of mine used to catch goo where the bayou dumps into the river all the time
like other mentioned, they make a great sauce piquante
Posted on 3/2/26 at 1:39 pm to Captain Rumbeard
Used to catch them in brackish water and they had a pink color to them, really pretty. Make a courtbouillon and fried filets on the side.
Posted on 3/2/26 at 2:02 pm to Captain Rumbeard
The worst cooked thing I've ever smelled in my life was a goo in a courtbouillon someone made at work. It may have been bad fish that wasn't taken care of the right way, but that's something that has stuck with me and I'm not trying it now.
Posted on 3/2/26 at 2:19 pm to DownSouthTiger
Filleted and fried a 4 lber, fish chewed like bubblegum....
Posted on 3/2/26 at 2:50 pm to OYB
Yeah I caught one on Toledo Bend in High School. I cooked it and it was very tough. Reminded me of eating a hardhead.
Posted on 3/2/26 at 3:16 pm to Captain Rumbeard
The problem with a lot of game like them is that people don't take proper care of them because they are "trash". Similar to hogs, they shoot one at 6 am and let them sit all day and then wonder why it tastes like shite.
Most fish when properly killed, iced, and eaten in a timely manner can be cooked to be good.
I wouldn't eat squid that has sat all day, but fresh fried calamari is fantastic.
Most fish when properly killed, iced, and eaten in a timely manner can be cooked to be good.
I wouldn't eat squid that has sat all day, but fresh fried calamari is fantastic.
Posted on 3/2/26 at 4:35 pm to baldona
The gravy from a gou courtbouillon is the best fish gravies on the planet. We always fry bass/sacaulait/catfish on the side. The fried fish in the gravy is awesome.
You have to put gou straight on ice. They can be "hard" meaning the meat stays overly firm. You can usually tell by looking at them if they will be hard. The tiny ones are as good as puppy drum.
My grandfather and his buddies were gou connoisseurs. They would only fish certain spots because they liked the way the gou tasted there. They were always looking for "blue gou".
You have to put gou straight on ice. They can be "hard" meaning the meat stays overly firm. You can usually tell by looking at them if they will be hard. The tiny ones are as good as puppy drum.
My grandfather and his buddies were gou connoisseurs. They would only fish certain spots because they liked the way the gou tasted there. They were always looking for "blue gou".
Posted on 3/2/26 at 5:28 pm to cgrand
quote:
If you like black drum you’ll like gou,
who the heck doesn't like black drum?
Posted on 3/2/26 at 10:07 pm to Captain Rumbeard
What do you think is in fish sticks?
Posted on 3/3/26 at 3:29 pm to ecb
quote:
What do you think is in fish sticks?
unless something has changed it isn’t gaspergou. Usually is cod/haddock/pollack or similar (all cold water fish). Gou doesn’t hold fresh long enough to be processed 
Posted on 3/3/26 at 4:05 pm to OYB
As much as I like goo, I do not recommend frying.
Posted on 3/5/26 at 6:56 am to cgrand
What do they catch in the hoop nets and where does it go?
Posted on 3/5/26 at 8:03 am to Captain Rumbeard
Pardon my ignorance. Is a Gaspergou a freshwater drum? Or is it more like a Buffalo fish?
Where I’m from we didn’t eat much of either, always heard the blood lines and the fat was rancid at best.
Where I’m from we didn’t eat much of either, always heard the blood lines and the fat was rancid at best.
Posted on 3/5/26 at 10:10 am to Captain Rumbeard
quote:I’ve found no fish that isn’t delicious when cooked still quivering. Some degrade really fast.
I fileted it, threw it on the blackstone really hot with some oil and seasoning on the filets with lime juice.
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