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The latest issue has an article about cooking "trash fish". I must admit I am extremely curious if buffalo ribs are any good. I've been inspired I want to try cleaning and cooking the next buffalo I shoot bow fishing. Does anyone have experience cooking buffalo ribs? Any tips or links would be helpful...even better I could use a teacher to show me the technique!Attachment 125829 also there is a good write up on filleting carp! Attachment 125830
Sorry the picture isn't that great but the articles this week were really insightful! There was also an article on canoe trails that are blazed in the cache river national wildlife refuge. I may add that to my list of activities to do this summer!
let me tell you if you don't like buff ribs you don't like fish at all. dem's fine eatin :cheers2
cook'em just like you cook your other fish. but don't throw away the fillet. turn it skin side down on the cleaning table and start at either end and score it all the way down to the skin with a sharp knife every quarter inch. this cuts the "y" bones to where they cook enough to eat bones and all. back in the bootheel of mo we called these pig turds cause they roll up like a pig turd when frying. delicious out of cold water or clean clear water.
When the water is cool, Buffalo ribs are hard to beat. Mill 'em and fry 'em just like any other fish.
The method described by olduckhunter above works quite well to deal with the bones in the rest of the fillet. That's good eating!
I have eaten lots of Buffalo. They are good if fixed right. Cut the rib cages out and divide into sections 2 or 3 ribs each. One tip is to scrape off all fat and off colored stuff on inside (part next to guts)of rib. I remove red meat and check to see no small bones left on only big rib bones. Wash quickly in sink of hot water containing 1/4 cup salt and 1/4 cup vinegar. Then rinse well in sink of water and ice. Drain well and meal like Catfish and deep fry. I recommend frying a bit longer as it is a fat type fish.
Not recommended for kids but you can take the rest of fillets and score skin and the tear (do not cut meat) into frying size parts. The small bones called feather bones will be easy to remove after cooking. If you cut them it will be nearly impossiable to eat. The back meat is wonderful if you don't mind picking out feather bones which stick out upon breaking open each piece fried.
There are times I perfer Buffalo after eating too many Crappie. I used to catch thousands of lbs using commercial gill nets. Some would be suprized at how many I've caught jig fishing for Crappie.
I like a buffalo. The razorback brand. I don't know how to tell the difference, but they are good eating. I thought the article was a pretty good read.
although i cant do it,,,, you fleece buffaro... pretty hard fish to clean in my book but sure fine eatin !!!
It's been a few years since I've done one, but this is correct. That lets you score the meat and keep it together when it cooks.Quote:
Originally Posted by joekiller
Like said, buffalo is really good. I like the boney pieces also. Its a little more work picking it out, but its worth it. That being said, sometimes you can get a buffalo thats big and fatty that my not have the best taste. Wish I had a plate full right now.