As we know, in MS/LA they are called so many different things grinnel, bowfin, choupique, etc... They are good table fare if you keep them alive until time to cook and know how to prepare them. My grandmother back in the late 70s would go fishing in MS and bring back a few during the early spring.

A lot of the older gentlemen that I talk to when fishing under I-55 or I-10 have been targeting them the last few weeks and doing pretty good. One guy had 3 in a cooler of water. That one is nice but I couldn't do anything with it but break the 8ft B&M jigging pole I like to use.