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Buffalo, Carp, and Gaspergou??
I fish Salt 95% of the time, when I do get to fresh I stick to what I know, the usual cats, crappie, bass and panfish. I know folks who have the time and energy to butcher a gar are rewarded with very nice tasty meat.
I was wondering how does the other less desirable fish fall as far as table fare and what size to stick with before you will turn them loose.
As a comparison I usually toss back larger black drums over 24" and reds over 26" due to the flavor and texture and quality of the meat in the larger fish is just...well gross. Im talking fried, baked, or grilled...I know you can hide some nasty fish in a good soup or gumbo.
I fish Salt 95% of the time, when I do get to fresh I stick to what I know, the usual cats, crappie, bass and panfish. I know folks who have the time and energy to butcher a gar are rewarded with very nice tasty meat.
I was wondering how does the other less desirable fish fall as far as table fare and what size to stick with before you will turn them loose.
As a comparison I usually toss back larger black drums over 24" and reds over 26" due to the flavor and texture and quality of the meat in the larger fish is just...well gross. Im talking fried, baked, or grilled...I know you can hide some nasty fish in a good soup or gumbo.