Thread: Gaspergou / Freshwater Drum

It came out totally delicious! It took about three hours start to finish...I mean, maybe the best fish gravy I've ever eaten!....seriously....

WOW, you NAILED IT!!! Man, it took me a lot of practice to learn to do that and you nail it the first time. Not to mention you have the peas to go along with it. That's what I call a perfect meal. Great job!!!

Thanks! I couldn't have done it without a good coach! It is going to be difficult for me to ever turn a gou loose again...lol

Absolutely, I used to never eat gou because people would always throw them back so I thought they weren't good. My grandfather told me I was crazy and cooked it in a brown gravy with some gar balls (like a meat ball but made with bread crumbs and fish), and I fell in love with it. I saw on your profile you fish in Henderson, where do you catch your gou? I've had several roll up on me but I can't seem to catch them.

You start with a goo-roux!!!!

Great GF, you've done it now. Now there won't be any goo left for PPG.

Coach,
I happened to pick up those two tight lining a jig in bayou pigeon...I don't really have a spot, it seems like I ve caught quite a few on railroad pilings in bigeux fishing shiners deep, and some in bayou fordoche on shiners too. When I was a kid, my grandparents would take me up the west levee to the spot where the big twin pipelines cross on top of the levee. When the water was red a running, we would catch a lot on crawfish or grass shrimp in bayou amy right there....

Never cooked them in a gravy but I've used them in coubillion and fried them. Filet the 3/4 to 1# fish and fry; not bad if your fish hungry and you eat it hot.