@@JacobHeckBro Tornado siren testing. The city/state department responsible for it does it every Wednesday around 10am here in my county in Nebraska too. I am sure it's programmed within the alarm.
Not sure what went wrong here but buffalo is honestly some of the best fish you can eat. Maybe the ones in Texas are different lol. Sucks that you had a bad experience.
The ones in Missouri here are so ass I had ordered one on the menu at a river side restaurant and it was SOO boney and the flavor was just awful I've never had an experience like that with any other fish
My grandmother would pressure cook carp and buffalo with an olive oil and spice mixture that would make them taste just like canned salmon, it was good eating with crackers when out on the boat. Didn't have to worry about bones because they were soft and edible She would always put the fish in a freshwater spring to "clean them out" before processing.
I have had Buffalo ribs and they are awesome! Remove ribs and season and fry. Rib will stick out on both ends and it reminds me of buttery popcorn. Ideal size is 5 to 8 lbs.
Yes indeed.. I heard about the rib meat for years, and actually decided to try it a couple months ago and it was damn good. Kinda sucks that now when I catch some and their big enough, the only thing I'd want on them is their Ribs!!!
As a European where it is more or less common to eat carp, here are a few tips for the preparation of carp: First you want to let the carp bleed out (either by cutting the gills and or a stab to the heart). This helps with the strong taste and also makes for a quick death of the fish. Second there are different ways on how to filet them so you get rid of the majority of the bones. Besides that there are different ways of preparation. You can prepare it whole and pick the meat off of the bones, make burgers out of them (running them through a meat grinder helps get rid of all of the small hidden bones) and seasoning helps with the taste. Third, try to go for a smaller younger one. It's similar to deer meat - the old ones just don't taste as good as the small ones. I would say up to 20 Inches should be good to eat - better yet 15 Inches. I would like to see you try one of these ways of preparation as they can actually make the carp taste really good.
Here in Central Missouri we go gigging when the water gets cold and buffalo along wit other sucker fish are the target. If you’ve ever had buffalo out of cold water you would change your mind. As for the little bones the fish needs to be scored, a process of making shallow cuts across the filets every quarter inch or less and cutting the bones into small pieces. You need to use a corn meal based breading and get it into the score marks. Then deep fry the fish for one of the best fish you could ask for.
I grew up in the IA,IL,MO Tri-State area and totally concur. We would catch buffalo now and again pole and line fishing (mostly carp). One requirement is to keep the skin on so when you score the fillets, it keeps it all together. You CAN scrape the scales off like you would other fish, but a better method is to start from the tail and run a sturdy knife up under the scales but still above the skin. A 10" Old Hickory did the trick. It makes way less mess and once you get the hang of it, you can sort of shave the scales off in sheets. Fillet with the skin on as any other fish. Score vertically all down the fillet careful to not cut the skin. Every 3-4" cut the fillet completely. Rinse well, roll in seasoned corn meal, fry well. All the little bones either get cooked out or are minced up enough by the scoring process that you don't notice. When I was a kid, there was an Old Milwaukee-fueled trammel nettin' excursion involving five or six boats where both carp and buffalo were caught. One boat nearly sank coming back in and all we're loaded with fish. The buffalo was held in a little higher esteem than carp but they were all prepared the same way in the end.
@@imperialwhovian3461 I like the way you think, when I was growing up on a farm we never heard of filleting fish, I think you waste a lot of meet especially on catfish. On larger cats we used to just cut steaks and catfish bones are soooo easy to remove. On pan fish such as bluegill and crappie we always fried them whole, after they’re fried just pull of the dorsal fin and peel the meat off the ribs and backbone. However, in the winter time there’s nothing better than suckers out of the cold water.
I appreciate what you do man out there fishing in 98° weather to make a video for us. I couldn’t do it I don’t believe being from Maine that type of temperature would kill me. Thanks for the Contant always look forward to your videos.
I get flooded with so many suggestions on vids.. most are poo.. but I can always go back to lfg and just chill for a bit, get inspired, and realize what's important. Lfg... you complete me😁
You have to zap it with electricity LFG. When you have the fillets ready for the pan, before the batter, zap it. Look it up if you have doubts. Love the vids
Making them into fish meatballs is decent in our culture . Grind up the meat mixed with Thai peppers, chopped green onion, garlic, ginger, salt and black pepper. Then use your choice in egg yolk or batter to keep it in shape the deep fried. Only really good in the Midwest when it’s end of winter/beginning of spring when water is still cold it’s good.
When I was a kid we fished for carp on the dock at night and we always used peanut butter balls. We'd mix a binder like flour with the PB and it was stay on the hook pretty good. We slayed the carp every night. We didn't eat them, just fun to catch and throw back in.
Just for anyone who tries this u have a couple options u can soak it in lemon gets rid of the bones also helps to take the smaller ones if u soak the meat in saltwater it gets rid of a lot of the redness he also could of boiled da meat first then cooked it
It's great to see buffalo getting more respect (even if you didn't enjoy eating it lol). That fish could have easily been older than you so it's always a shame when people just shoot them for fun or 'fertilizer'. Love the videos
@@tatertots-n-soup You are incorrect. Smallmouth buffalo(the fish in this video) are a native species to many river systems in the United States. You may be confusing them with one of several carp species (common carp, grass carp, silver carp, etc.) that are invasive to many river systems in the United States. Buffalo are not carp and they can be fairly easily distinguished if you know what types of fish are in the body of water.
I've been saying that same thing in comments. My neighbor would have his sons catch suckers then scale the and run them through a sausage grinder and fry like salmon patties.
Back in the 80's at White Rock Lake we would take Wheaties and kneed it with lake water. Makes great balls. Nothing but a treble hook. A lot of the creeks in SE Dallas loaded with them. Never eaten one though we just did it for fun out of boredom because they were so easy to catch.
I have discovered that the catfish and carp are not eating deep. They are usually eating close to the bank because that is where the majority of food is. Nice video
In Tn. River we fished for Red-horse a man told me to only eat the meat from midrib down to belly . When he baked them the ribs( about size of round tooth picks) were easy to remove. Probably the best fish in the river
You should try it smoked I was told they are good, but for me I haven't fish for them in Michigan. But awesome video and very funny after you cook it lol and tryed it.
When I was growing up and I was visiting my grandparents in northern Louisiana, my grandfather loved to eat fish every day if he could, and we always eat buffalo. My uncles would catch them in nets and they would also buy them off of the fish man that came around with his pick up. He would clean the fish on the tailgate of his truck and sell it to you by the pound
Had them years ago when they where smoked. Almost anything is edible smoked. I do recall loads of large bones. Fun to catch on light line. 4 lb test. Easy to snag using split shot 6-12 inches in front of fine wire hook. Gets them in the fin. See them swimming cast over them reel slowly. Those giant trebles with lead for snagging would only bring back scales 95% of the time.
Try using panko bread crumbs, can sweet corn, strawberry jello, mix with the corn juice, put like 2 corn on the hook. I have real good luck catching carp
That fish is interesting. It seems bony like a northern pike. It also has that red meat like a white bass. You can improve the taste of white bass if you can fillet the red meat off and only eat the white part.
Legend has it that buffalo used to be much more popular than catfish in the early 1900's. I tried a buffalo sammich a handful of years ago in mid Missouri, near Bowling Green. When it was fresh out of the fryer, it was good. As it cooled down, I nearly lost my "appetite". So much moss and algae flavor. I could not finish it, unfortunately.
fried both fillets in a cast iron skillet. It was not rubbery but very flaky similar to crappie fillets. Truth be told it was very tasty. I also made a good tasting soup using drum fish too. Anyway I was very impressed with your bow shooting skills! All told a very good video! I'll be coming back for more of your fishing adventures. All the best.
I bowfish for buffs all the time here... they make for a DYNAMITE bluecat bait.... and I have some trapper buddies ( along with a sneaky bald eagle out here ) that happily take them off my hands for me lol
I have been eating carp , suckered, Buffalo and drum my entire life . My folks were raised up during the depression and we learned that everything could be cooked properly and was delicious . You just have to try . Gar can be eaten as well but it's just hard to get out that Armour skin .
When I was a kid, in the early 70's my mom would buy smoked carp at the grocery store. Smoked carp was real good. Never had it any other way. Lots of bones.
My dad always scaled it, and then sliced it like you do with carp ribs. Then bread and fry it. I love it. But you have to slice it just like carp ribs.
I've eaten them and common carp fried in lard with a cornmeal coating, and it was tolerable. But, my favorite thing to do with them is to smoke them or pickle them. Pickling them makes the bones soft, like herring. Smoking them makes them taste like ham. Both are good for drinking beer.
One of the most impresive freshwater strikes i ever had (i fish salt, pelagic primarily now) Was a 30 pound carp that ate a live crawdad i was hanging under a float for smallmouth... on an ultralight. Damn near lost my rod. Your lucky you still had your pole... leaving it unattended to get your bow. when a carp (and assume a buffalo?) Goes on a suicide run... they have an impressive amount of pulling power.
might be a good candidate for a fish soup that is long cooked in a slow cooker. Sounds like it would keep together. slow cooker might reduce the spongy texture a bit.
We make fish patties out of them grind them up mix with progresso bread crumbs . Put them in a pattie press . Freeze them then fry them up makes a great sandwich. Or tarter sauce and a side of fries. Grew up on that stuff.
I asked my mother who grew up in the south about Fixing and eating Buffalo Carp. She said yes they are boney but if soaked in either Apple Cider vinegar or buttermilk overnight the acid dissolves the pin bones making them soft. Also remove the brown meat it has all the earthy taste in it that will ruin the meat.
Buffalo is good it just has a lot of bones. We grew up eating it but than again my relatives have been cooking it several decades so maybe they mastered the sweet science of it. I’m going to catch one and see what I can do 😆 thanks for the video 😮
I caught a 10 pounder in Texas on a black and blue jig once. It was before the sun came up and my jig had some scent on it. I thought I was pulling up a rock.
That's one heck of a bite alarm! Lol
Dude wtf was that sound
Carp is delicious if properly prepared. Must be cleaned right away and get rid of all red meat
@@JacobHeckBro Tornado siren testing. The city/state department responsible for it does it every Wednesday around 10am here in my county in Nebraska too. I am sure it's programmed within the alarm.
The best part of that fish are the ribs
Once you get it, you get it
Not sure what went wrong here but buffalo is honestly some of the best fish you can eat. Maybe the ones in Texas are different lol. Sucks that you had a bad experience.
Facts!!!
Ada Buffalo here in West virginia. It was honestly maybe the best tasting fish I've ever had period but yeah a lot of Bones
The ones in Missouri here are so ass I had ordered one on the menu at a river side restaurant and it was SOO boney and the flavor was just awful I've never had an experience like that with any other fish
It is appearing he doesn’t know the buffalo 😢 there are several ways to handle the bones 😮
My grandmother would pressure cook carp and buffalo with an olive oil and spice mixture that would make them taste just like canned salmon, it was good eating with crackers when out on the boat. Didn't have to worry about bones because they were soft and edible She would always put the fish in a freshwater spring to "clean them out" before processing.
My aunt would do the same with drum
I have had Buffalo ribs and they are awesome! Remove ribs and season and fry. Rib will stick out on both ends and it reminds me of buttery popcorn. Ideal size is 5 to 8 lbs.
Yes there's only one rib bone and no "y" bones.
Yes indeed.. I heard about the rib meat for years, and actually decided to try it a couple months ago and it was damn good. Kinda sucks that now when I catch some and their big enough, the only thing I'd want on them is their Ribs!!!
Buffalo ribs with hot sauce and white bread can’t beat it
@rustyATx you hip I just commented that very same thing lol it was my fave growing up as a kid
As a European where it is more or less common to eat carp, here are a few tips for the preparation of carp:
First you want to let the carp bleed out (either by cutting the gills and or a stab to the heart). This helps with the strong taste and also makes for a quick death of the fish. Second there are different ways on how to filet them so you get rid of the majority of the bones. Besides that there are different ways of preparation. You can prepare it whole and pick the meat off of the bones, make burgers out of them (running them through a meat grinder helps get rid of all of the small hidden bones) and seasoning helps with the taste. Third, try to go for a smaller younger one. It's similar to deer meat - the old ones just don't taste as good as the small ones. I would say up to 20 Inches should be good to eat - better yet 15 Inches. I would like to see you try one of these ways of preparation as they can actually make the carp taste really good.
You are so correct. He failed from the start 😮
Here in Central Missouri we go gigging when the water gets cold and buffalo along wit other sucker fish are the target. If you’ve ever had buffalo out of cold water you would change your mind. As for the little bones the fish needs to be scored, a process of making shallow cuts across the filets every quarter inch or less and cutting the bones into small pieces. You need to use a corn meal based breading and get it into the score marks. Then deep fry the fish for one of the best fish you could ask for.
I grew up in the IA,IL,MO Tri-State area and totally concur. We would catch buffalo now and again pole and line fishing (mostly carp). One requirement is to keep the skin on so when you score the fillets, it keeps it all together. You CAN scrape the scales off like you would other fish, but a better method is to start from the tail and run a sturdy knife up under the scales but still above the skin. A 10" Old Hickory did the trick. It makes way less mess and once you get the hang of it, you can sort of shave the scales off in sheets. Fillet with the skin on as any other fish. Score vertically all down the fillet careful to not cut the skin. Every 3-4" cut the fillet completely. Rinse well, roll in seasoned corn meal, fry well. All the little bones either get cooked out or are minced up enough by the scoring process that you don't notice. When I was a kid, there was an Old Milwaukee-fueled trammel nettin' excursion involving five or six boats where both carp and buffalo were caught. One boat nearly sank coming back in and all we're loaded with fish. The buffalo was held in a little higher esteem than carp but they were all prepared the same way in the end.
Exactly
100% agree. Oklahoma area here love em fresh out of the creek and fry them on the bank.
That’s way too much work, cats are much easier, quick skin and gut and either bread and fry whole or fillet and fry, cats are better anyway
@@imperialwhovian3461 I like the way you think, when I was growing up on a farm we never heard of filleting fish, I think you waste a lot of meet especially on catfish. On larger cats we used to just cut steaks and catfish bones are soooo easy to remove. On pan fish such as bluegill and crappie we always fried them whole, after they’re fried just pull of the dorsal fin and peel the meat off the ribs and backbone. However, in the winter time there’s nothing better than suckers out of the cold water.
I almost hit the deck when that siren went off!
Love all your content LFG.
Love your videos keep up the great work
Another amazing video lfg !!!
Lovin the vids! Keep up the grind!
Buffalo was my grandmother from arkansas favorite fish to eat! She would fry the ribs takes along time to cook at a low heat but they are delicious!!
Love the adventurous spirit!!
I appreciate what you do man out there fishing in 98° weather to make a video for us. I couldn’t do it I don’t believe being from Maine that type of temperature would kill me. Thanks for the Contant always look forward to your videos.
I’m sure you didn’t mean for this video to be funny but once you started cooking it, I couldn’t stop laughing at your reactions 😂
Great show! Catch more stuff and try it for the first time! You are funny and you weren’t trying to be.
In Mississippi and Louisiana we eat the buffalo ribs mostly.. we call it Big Bone Buffalo… amazing tasting fish
I grew up on drum or buffalo, my daddy was only interested in like 2-3 pound range. Lots of families needed to catch to eat, so no fish no eat!
Lol...love your videos. You should incorporate that big fish alarm. Me and my fiance were laughing this morning.
You should do a bluegill catch and cook with the kiddos and wife! Be awesome to see y’all hook up on a few gillers!
Dude he has done a bunch of those
I love your honesty!
Here in Louisiana we call that a blue buffalo and is a real delicacy-Especially the ribs in a sauce called a courtbouilon -served with rice 😊
Bite alert😂😂😂😂
Your the best Googan hands down
Gotta love the weekly siren tests!
Your shore fishing videos are so good
I get flooded with so many suggestions on vids.. most are poo.. but I can always go back to lfg and just chill for a bit, get inspired, and realize what's important. Lfg... you complete me😁
You have to zap it with electricity LFG. When you have the fillets ready for the pan, before the batter, zap it. Look it up if you have doubts. Love the vids
Making them into fish meatballs is decent in our culture . Grind up the meat mixed with Thai peppers, chopped green onion, garlic, ginger, salt and black pepper. Then use your choice in egg yolk or batter to keep it in shape the deep fried. Only really good in the Midwest when it’s end of winter/beginning of spring when water is still cold it’s good.
If Meeka people knew how to eat like Hmong people, their videos would be fire
@@youaclown8604 idk, must be a mn and cali thing. Here in the south, we don’t even touch those things.
I was watching at this video like “damn, that’d be bomb with some rice&water” 😅
Truu 🔥
Good
It’s crazy cuz flair just did a video and absolutely loved it
they are great we always got them in a gill net the ribs are the best part
Magnacut steel is amazing !! I have a couple and it holds edge forever
That's one of my favorite carp/buff spots. I put bait in there all the time so they are always there.
When I was a kid we fished for carp on the dock at night and we always used peanut butter balls. We'd mix a binder like flour with the PB and it was stay on the hook pretty good. We slayed the carp every night. We didn't eat them, just fun to catch and throw back in.
Classic lfg. Great vid
Wow Ben is getting so big! Good looking boy you've got there Justin!
Just for anyone who tries this u have a couple options u can soak it in lemon gets rid of the bones also helps to take the smaller ones if u soak the meat in saltwater it gets rid of a lot of the redness he also could of boiled da meat first then cooked it
It's great to see buffalo getting more respect (even if you didn't enjoy eating it lol). That fish could have easily been older than you so it's always a shame when people just shoot them for fun or 'fertilizer'. Love the videos
Agreed plus they are native
They are an invasive species
@@tatertots-n-soup You are incorrect. Smallmouth buffalo(the fish in this video) are a native species to many river systems in the United States. You may be confusing them with one of several carp species (common carp, grass carp, silver carp, etc.) that are invasive to many river systems in the United States. Buffalo are not carp and they can be fairly easily distinguished if you know what types of fish are in the body of water.
Hey Russell Wilson, you suck. From a Seahawks fan ❤
Not before you were born and your grand pappy
First! Love you vids man
I have the same shoes absolutely love them
I haven’t seen big juice since I was a kid! I used to love that stuff
“This is a prime piece” as he snarls his nose looking disgusted😂
Best buffalo bait I’ve ever used is chicken livers. Absolutely no joke.
And buffalo ribs taste awesome!
I've only heard of grinding them and making patties/sticks with it. That'll fix the texture problem.
Buffalo!? Delicious!!
I used to drink bug juice growing up as a kid. Good stuff!😂
Great video man
San Diego jam knot works well the medium tackle as well.
Damn i have been subscribed forever with notifications turned on and this is the first video i have seen since hunting season. Wtf
LOL, the alarm sound with your fish..
As a kid in Illinois and Wisconsin, we ground the carp and made carp patties (breaded and fried). No worries about bones because it's ground.
I've been saying that same thing in comments. My neighbor would have his sons catch suckers then scale the and run them through a sausage grinder and fry like salmon patties.
nice shot with the bow dude!!! :)
Back in the 80's at White Rock Lake we would take Wheaties and kneed it with lake water. Makes great balls. Nothing but a treble hook. A lot of the creeks in SE Dallas loaded with them. Never eaten one though we just did it for fun out of boredom because they were so easy to catch.
Just try the fish. You remind me of my kids when they try something new. Lol 😂
SMOKE IT IN A HICKORY SMOKER!! As a child I didn't much like fish. But the first time I tried smoked carp I was hooked!
Whoo Hoo LFG🎉.
Good Job!
They say down in Louisiana to prepare
the Ribs like Pork Ribs
They sell a Ton🤔!
Enjoy 😊.
JO JO IN VT 💞
magnacut is a sick steel. basically rustproof. would love to see your knife collection and how you use them.
Hey, the ultimate beat is Karo syrup in Kellogg’s cornflakes doughballs get some every time they can’t resist
I used to love bug juice when I was a kid. anytime we went into the gas station my dad would buy it lol
I have discovered that the catfish and carp are not eating deep. They are usually eating close to the bank because that is where the majority of food is.
Nice video
In Tn. River we fished for Red-horse a man told me to only eat the meat from midrib down to belly . When he baked them the ribs( about size of round tooth picks) were easy to remove. Probably the best fish in the river
Awesome 😂
You should try it smoked I was told they are good, but for me I haven't fish for them in Michigan. But awesome video and very funny after you cook it lol and tryed it.
When I was growing up and I was visiting my grandparents in northern Louisiana, my grandfather loved to eat fish every day if he could, and we always eat buffalo. My uncles would catch them in nets and they would also buy them off of the fish man that came around with his pick up. He would clean the fish on the tailgate of his truck and sell it to you by the pound
Good ole days
Get an Asian friend with a wok. Had stir fry buffalo at my buddies house and loved it.
Had them years ago when they where smoked. Almost anything is edible smoked. I do recall loads of large bones. Fun to catch on light line. 4 lb test. Easy to snag using split shot 6-12 inches in front of fine wire hook. Gets them in the fin. See them swimming cast over them reel slowly. Those giant trebles with lead for snagging would only bring back scales 95% of the time.
Try using panko bread crumbs, can sweet corn, strawberry jello, mix with the corn juice, put like 2 corn on the hook. I have real good luck catching carp
That fish is interesting. It seems bony like a northern pike. It also has that red meat like a white bass. You can improve the taste of white bass if you can fillet the red meat off and only eat the white part.
Yes youre right he probly did not trim it up good
You can cut off the tail and let them bleed out and take the most of what we call the mud streak out along with the strong fish taste.
The fish alarm in our town goes off at 1pm on Saturdays.
very interesting video 👍 wish you have a lot of health to make more videos ♥️
In Tennessee, they were the main fare at a lot of community fish frys. I bow fished a lot of them, in my 20s - 30s.
We never eat anything other than the ribs, though.
@@RustyShakleford01Smaller ones get fleeced, filleted, scored, and fried. After being bled and iced.
Lol lol lol. Lol lol lol lol lol....
I have tears in my eyes. LFG O my gosh..
Legend has it that buffalo used to be much more popular than catfish in the early 1900's. I tried a buffalo sammich a handful of years ago in mid Missouri, near Bowling Green. When it was fresh out of the fryer, it was good. As it cooled down, I nearly lost my "appetite". So much moss and algae flavor. I could not finish it, unfortunately.
Heck of a fish you've got there. Thought it was a drum at first, especially with those scales. New subscriber here
They are good eating and the ribs are easy to fix. The feather bones are easy to pick out when eating
I’m a new angler to keeping what I catch. I was really curious about these and am really glad I watched this first. Is carp the same?
He cleaned it wrong that is what happened here. Not away to cook this and clean this.
fried both fillets in a cast iron skillet. It was not rubbery but very flaky similar to crappie fillets. Truth be told it was very tasty. I also made a good tasting soup using drum fish too. Anyway I was very impressed with your bow shooting skills! All told a very good video! I'll be coming back for more of your fishing adventures. All the best.
I’ve heard they make good cut bait for big catfish! The oil in them apparently catfish love.
I bowfish for buffs all the time here... they make for a DYNAMITE bluecat bait.... and I have some trapper buddies ( along with a sneaky bald eagle out here ) that happily take them off my hands for me lol
I have been eating carp , suckered, Buffalo and drum my entire life . My folks were raised up during the depression and we learned that everything could be cooked properly and was delicious . You just have to try . Gar can be eaten as well but it's just hard to get out that Armour skin .
When I was a kid, in the early 70's my mom would buy smoked carp at the grocery store. Smoked carp was real good. Never had it any other way. Lots of bones.
I use bagels and canned corn juice and peanut butter and vanilla. They will pull your pole in unless you leave the drag loose.
I use to drink so much bug juice as a kid I loved it
Just a little tip you can spice your flour but it is much better to season the fish before battering
My dad always scaled it, and then sliced it like you do with carp ribs. Then bread and fry it. I love it. But you have to slice it just like carp ribs.
I've eaten them and common carp fried in lard with a cornmeal coating, and it was tolerable. But, my favorite thing to do with them is to smoke them or pickle them. Pickling them makes the bones soft, like herring. Smoking them makes them taste like ham. Both are good for drinking beer.
Omg i haven't fished like this for years. I gotta take my son and get our "carp on" soon.
Sweet corn in a can also works great for carp
Pressure cook it makes great carp patties!😊
One of the most impresive freshwater strikes i ever had (i fish salt, pelagic primarily now)
Was a 30 pound carp that ate a live crawdad i was hanging under a float for smallmouth... on an ultralight.
Damn near lost my rod.
Your lucky you still had your pole... leaving it unattended to get your bow. when a carp (and assume a buffalo?) Goes on a suicide run... they have an impressive amount of pulling power.
Get plenty here in WI via bow. Buffalo ribs are great.
might be a good candidate for a fish soup that is long cooked in a slow cooker. Sounds like it would keep together. slow cooker might reduce the spongy texture a bit.
That fish is still twitching till this day 👀🤣
My great-uncle catches Buffalo in hoop nets and makes buffalo ribs with them that are awesome 😋
We make fish patties out of them grind them up mix with progresso bread crumbs . Put them in a pattie press . Freeze them then fry them up makes a great sandwich. Or tarter sauce and a side of fries. Grew up on that stuff.
Mulletman ate them and said they were amazing. The way he did them was like ribs and they looked fantastic
I asked my mother who grew up in the south about Fixing and eating Buffalo Carp. She said yes they are boney but if soaked in either Apple Cider vinegar or buttermilk overnight the acid dissolves the pin bones making them soft. Also remove the brown meat it has all the earthy taste in it that will ruin the meat.
Buffalo is good it just has a lot of bones. We grew up eating it but than again my relatives have been cooking it several decades so maybe they mastered the sweet science of it. I’m going to catch one and see what I can do 😆 thanks for the video 😮
The two biggest buffalos I have caught (both were 12-15 lbs) in Texas were on...rattletraps!😮
Tiny guys I catch 30s on average I've had a couple 60s but I'm actually targeting them
I caught a 10 pounder in Texas on a black and blue jig once. It was before the sun came up and my jig had some scent on it. I thought I was pulling up a rock.
I've had buffalo before. I really liked it I'm not sure what they did to it before cooking it. But I'm pretty sure they scored the meat first.
Yes it is , very EDIBLE, you have to know how to fry it right. It's all about who's cooking it!
Nice shot