@@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.
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.
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!!!
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’ve been catching buffalo my entire life! Here’s my recipe for dough ball. White cornmeal and flour equal parts, a lot of salt and here’s the key ingredient, lots and lots of red chili powder. I know chili powder?! Yes chili powder. Add all ingredients to a bowl and add water, just enough water to bind all of the ingredients. Put mixture in a plastic bag, take a bowl of hot water and submerge bag into it make sure no water gets in it. Put in microwave and cook from 1:00 min-1:30 min. Texture should be perfect, make a ball of it and pinch enough to cover a treble hook and cast. To catch them even easier place two hooks on line, one with dough ball and a j hook with a red worm on it and 70% of the time he will hit the red worm. If you just throw a red worm out there you want catch a Buffalo but if you do as I suggest, with one hook dough ball and the other hook red worm, the dough ball brings him in and like I said he will most often choose the worm. The best way to cook him is to bleed him first thru the gills and eat the back strap and the rib cage and I guarantee you’ll enjoy it! Give it a try and let me know how it turns out. You destroyed that buffalo, did it all WRONG! Also the bigger the buffalo the better. You just did it all incorrectly bro, trust me!
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.
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 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.
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.
Buffalo and carp clean the same, remove all scales because it's going to be skin on filet. Then filet and score meat properly to cut up bones and allow breading and hot grease to get down in. Soak in very cold water for an hour, then pat dry. Bread with seasoned fine corn meal and 10% flour added. Then fry deep fat in very hot lard and eat the best fish you have ever had.
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
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.
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
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.
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
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 recently started a journey on catching and trying all of the "trash" fish. I tried drum and was actually impressed. its not catfish or crappie, but it can definitely eat. waiting to try buffalo as well.
@@b00yahh I bet he means freshwater drum or gaspergou. It is a cousin of the saltwater species. It is not as good as black drum, but it will make a nice fish nugget all the same.
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
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
There is a trick to cooking bottom feeders that I learned that makes them incredible. You leave the skin on and cut the meat to the skin into thin slices leaving it on the skin. You corn mean batter it heavily and deep fry it it makes little fish chips on the skin it also cuts through all those thousands of pin bones and makes them edible.
This is the way to do it. I was coming here to post the same. Score (slice the meat) about ever 1/8th-1/4 inch. Then fry the hell out of it. Pretty incredible fish once you do that. Well yellow suckers and red horse anyway idk about the Buffalo
Here in NW Florida folks line up at the boat ramps in the winter time for a chance to gig red horse suckers and feel lucky when they managed to get a buffalo sucker. LFG did a few wrong things when dressing that fish....first scale then fillet the fish, then gash the meat down to the skin about ever 1/4 inch, meal with your favorite fish concoction. Deep fry in veggie oil or better peanut oil! DON'T get all fancy with your oils! Simple is best and it's some of the tastiest sweet meat you can eat. When done right you'll toss those blah tasting crappy back in the lake... LoL
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😁
If it is really a Buffalo, it is just as good as any river fish, it just has more bones than catfish but not as many as carp and they are all better before the water temperatures get too warm
I have a friend who’s from Cambodia and he showed me a great Carp Marsala recipe that is on point!! I let him handle the filets and the entire cooking process though.. if I were you I’d reach out to the south East Asian community to show you how to cook a buffalo(not related to a carp at all btw) but like European and Asian carps, I’ve heard buffalo have huge y bones
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 .
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 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.
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.
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
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.
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.
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've found that some types of fish get a bad rap for reasons other than flavor. Some of it depends on handling after the catch and others on prevailing culinary traditions where the fish is caught. When I first moved to Houston I heard that buffalo was a trash fish, but a Vietnamese friend of mine loved it and his wife would make a number of different dishes with them. In the SoCal sportfishing fleet, bonito was mostly considered a trash fish. That was primarily because when they were caught on the sport boats, the crew would throw them in burlap sacks that sat on a hot deck for hours until you got home. Many of the local rockfish and bass could handle that treatment, but bonito is an oily tuna species and would go bad very rapidly in the heat. When I switched to kayak fishing I did a lot of research into the fishing practices of kayakers around the country, in Australia and Asia. I was surprised to find that bonito was considered a prized catch in many other fisheries. It turns out that if you bleed bonito immediately and then put them on ice they are excellent eating; similar to albacore. In SoCal we used Pacific Chub Mackerel for bait. They could be anywhere from 6" - 14" and are very oily with red meat. Normally I would feed them to the seagulls at the end of the trip because I had no idea how to cook them. Fortunately I found some people who did. A Greek kayak fisherman told me about the various ways they prepare mackerel in the Mediterranean and a sushi aficionado showed me how the Japanese use them. I also saw mackerel used a lot when I would go to Korea. I had always heard that marlin was too oily and fishy tasting to eat. Then I had smoked Marlin tacos at the best damn Mexican taco truck in San Diego; Incredibly good. The key is to find the cultures that regularly eat the fish that we might call trash fish and figure out how they make them taste good. If you limit yourself to having fish breaded and fried you will limit the types of fish you'll find palatable. If you are open to new flavors and preparations, there are many more fish you can utilize.
One man's trash another man's treasure! I had to search around DFW to find a market that has them close to fresh. 1.89 a pound. vs the farm raised crap at 7.99 or 8.99 a lb. I always go for the Buffalo first! It has white and dark meat!
When I was a teenager, I had a side hustle. Had a pond near me that was full of carp. I'd catch an ice chest full, then trade them for adult beverages to a liquor store owner that like them. I used a small treble sized #10-14) I'd buy a box of raisin bran and a bottle of Big Red soda. I'd eat the raisins, get a handful of bran flakes, then add Big Red and squeeze till it was a dough. Form it around the hook and toss it on the bottom and hold on. I didn't even use any weight.
Couple of things, one never eat the belly meat. Second get that bloodline out, thats what made your fish taste so strong. Third, during your prep make slices along the side where those bones are and get your corn meal or flower all in there. The hot grease will do the work for you. Love your video man all the horns and alarms😂😂
Buffalo here in KY are like Catfish Steaks, may be a different kind of buffalo though. They snag them below the Dam at KY lake and it is my favorite eating fish, taste just like catfish, but there is a technique to cleaning them and like one of the other comments it may be a water temperature thing as well. Thanks for doing a video on a different fish species!
Cold water and also hanging them up and cutting off the tail and let them bleed out takes out the strong fishy taste everyone doesn't like. Ky and Tn hillbilly.
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.
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.
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
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 😮
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 😮
Fry it with round cuts and olive oil with tandoori masala
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
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’ve been catching buffalo my entire life! Here’s my recipe for dough ball. White cornmeal and flour equal parts, a lot of salt and here’s the key ingredient, lots and lots of red chili powder. I know chili powder?! Yes chili powder. Add all ingredients to a bowl and add water, just enough water to bind all of the ingredients. Put mixture in a plastic bag, take a bowl of hot water and submerge bag into it make sure no water gets in it. Put in microwave and cook from 1:00 min-1:30 min. Texture should be perfect, make a ball of it and pinch enough to cover a treble hook and cast. To catch them even easier place two hooks on line, one with dough ball and a j hook with a red worm on it and 70% of the time he will hit the red worm. If you just throw a red worm out there you want catch a Buffalo but if you do as I suggest, with one hook dough ball and the other hook red worm, the dough ball brings him in and like I said he will most often choose the worm. The best way to cook him is to bleed him first thru the gills and eat the back strap and the rib cage and I guarantee you’ll enjoy it! Give it a try and let me know how it turns out. You destroyed that buffalo, did it all WRONG! Also the bigger the buffalo the better. You just did it all incorrectly bro, trust me!
I almost hit the deck when that siren went off!
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!!
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
Best buffalo bait I’ve ever used is chicken livers. Absolutely no joke.
And buffalo ribs taste awesome!
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
In Mississippi and Louisiana we eat the buffalo ribs mostly.. we call it Big Bone Buffalo… amazing tasting fish
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 😊
Lol...love your videos. You should incorporate that big fish alarm. Me and my fiance were laughing this morning.
Love the adventurous spirit!!
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
Bite alert😂😂😂😂
Your the best Googan hands down
Your shore fishing videos are so good
Wow Ben is getting so big! Good looking boy you've got there Justin!
The fish alarm in our town goes off at 1pm on Saturdays.
Damn i have been subscribed forever with notifications turned on and this is the first video i have seen since hunting season. Wtf
Yes it is , very EDIBLE, you have to know how to fry it right. It's all about who's cooking it!
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!
It’s crazy cuz flair just did a video and absolutely loved it
Love all your content LFG.
Gotta love the weekly siren tests!
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 used to drink bug juice growing up as a kid. Good stuff!😂
Love your videos keep up the great work
nice shot with the bow dude!!! :)
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.
Buffalo and carp clean the same, remove all scales because it's going to be skin on filet.
Then filet and score meat properly to cut up bones and allow breading and hot grease to get down in.
Soak in very cold water for an hour, then pat dry.
Bread with seasoned fine corn meal and 10% flour added. Then fry deep fat in very hot lard and eat the best fish you have ever had.
“This is a prime piece” as he snarls his nose looking disgusted😂
Heck of a fish you've got there. Thought it was a drum at first, especially with those scales. New subscriber here
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
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.
Another amazing video lfg !!!
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
I love your honesty!
they are great we always got them in a gill net the ribs are the best 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.
Lovin the vids! Keep up the grind!
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!
Lol lol lol. Lol lol lol lol lol....
I have tears in my eyes. LFG O my gosh..
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
I haven’t seen big juice since I was a kid! I used to love that stuff
Buffalo!? Delicious!!
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 recently started a journey on catching and trying all of the "trash" fish. I tried drum and was actually impressed. its not catfish or crappie, but it can definitely eat. waiting to try buffalo as well.
Black drum is so good !
Drum is a good fish
When did drum (black drum I assume) become a trash fish? Red drum of course is awesome.
@@b00yahh I bet he means freshwater drum or gaspergou. It is a cousin of the saltwater species. It is not as good as black drum, but it will make a nice fish nugget all the same.
Magnacut steel is amazing !! I have a couple and it holds edge forever
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
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
There is a trick to cooking bottom feeders that I learned that makes them incredible. You leave the skin on and cut the meat to the skin into thin slices leaving it on the skin. You corn mean batter it heavily and deep fry it it makes little fish chips on the skin it also cuts through all those thousands of pin bones and makes them edible.
Sounds good man
That’s what I’m saying if it ain’t seasoned it ain’t good lol
This is the way to do it. I was coming here to post the same. Score (slice the meat) about ever 1/8th-1/4 inch. Then fry the hell out of it. Pretty incredible fish once you do that. Well yellow suckers and red horse anyway idk about the Buffalo
Here in NW Florida folks line up at the boat ramps in the winter time for a chance to gig red horse suckers and feel lucky when they managed to get a buffalo sucker. LFG did a few wrong things when dressing that fish....first scale then fillet the fish, then gash the meat down to the skin about ever 1/4 inch, meal with your favorite fish concoction. Deep fry in veggie oil or better peanut oil! DON'T get all fancy with your oils! Simple is best and it's some of the tastiest sweet meat you can eat. When done right you'll toss those blah tasting crappy back in the lake... LoL
@@jamesbarrow9638 yeah I've seen people make them into taco here in Indiana but this sounds 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😁
Just put of curiosity, was this fish bled properly? I wonder if the blood along the lateral line would have been less significant...
I've only heard of grinding them and making patties/sticks with it. That'll fix the texture problem.
If it is really a Buffalo, it is just as good as any river fish, it just has more bones than catfish but not as many as carp and they are all better before the water temperatures get too warm
Hey, the ultimate beat is Karo syrup in Kellogg’s cornflakes doughballs get some every time they can’t resist
I have a friend who’s from Cambodia and he showed me a great Carp Marsala recipe that is on point!! I let him handle the filets and the entire cooking process though.. if I were you I’d reach out to the south East Asian community to show you how to cook a buffalo(not related to a carp at all btw) but like European and Asian carps, I’ve heard buffalo have huge y bones
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 .
I have the same shoes absolutely love them
I used to love bug juice when I was a kid. anytime we went into the gas station my dad would buy it lol
That's one of my favorite carp/buff spots. I put bait in there all the time so they are always there.
Just try the fish. You remind me of my kids when they try something new. Lol 😂
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.
Classic lfg. Great vid
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.
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.
First! Love you vids man
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.
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
That fish is still twitching till this day 👀🤣
San Diego jam knot works well the medium tackle as well.
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.
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.
Good job sir! Next time try buffalo ribs
Omg i haven't fished like this for years. I gotta take my son and get our "carp on" soon.
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.
Get an Asian friend with a wok. Had stir fry buffalo at my buddies house and loved it.
Great video man
Definitely need Mike's recipe on how to do it. At least you had the critter glitter!
I’m
😅
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 💞
I’ve heard they make good cut bait for big catfish! The oil in them apparently catfish love.
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.
Great video. Always remember to wet your line before you take your first shot
I've found that some types of fish get a bad rap for reasons other than flavor. Some of it depends on handling after the catch and others on prevailing culinary traditions where the fish is caught.
When I first moved to Houston I heard that buffalo was a trash fish, but a Vietnamese friend of mine loved it and his wife would make a number of different dishes with them.
In the SoCal sportfishing fleet, bonito was mostly considered a trash fish. That was primarily because when they were caught on the sport boats, the crew would throw them in burlap sacks that sat on a hot deck for hours until you got home. Many of the local rockfish and bass could handle that treatment, but bonito is an oily tuna species and would go bad very rapidly in the heat. When I switched to kayak fishing I did a lot of research into the fishing practices of kayakers around the country, in Australia and Asia. I was surprised to find that bonito was considered a prized catch in many other fisheries. It turns out that if you bleed bonito immediately and then put them on ice they are excellent eating; similar to albacore.
In SoCal we used Pacific Chub Mackerel for bait. They could be anywhere from 6" - 14" and are very oily with red meat. Normally I would feed them to the seagulls at the end of the trip because I had no idea how to cook them. Fortunately I found some people who did. A Greek kayak fisherman told me about the various ways they prepare mackerel in the Mediterranean and a sushi aficionado showed me how the Japanese use them. I also saw mackerel used a lot when I would go to Korea. I had always heard that marlin was too oily and fishy tasting to eat. Then I had smoked Marlin tacos at the best damn Mexican taco truck in San Diego; Incredibly good.
The key is to find the cultures that regularly eat the fish that we might call trash fish and figure out how they make them taste good. If you limit yourself to having fish breaded and fried you will limit the types of fish you'll find palatable. If you are open to new flavors and preparations, there are many more fish you can utilize.
Good
One man's trash another man's treasure! I had to search around DFW to find a market that has them close to fresh. 1.89 a pound. vs the farm raised crap at 7.99 or 8.99 a lb. I always go for the Buffalo first! It has white and dark meat!
When I was a teenager, I had a side hustle. Had a pond near me that was full of carp. I'd catch an ice chest full, then trade them for adult beverages to a liquor store owner that like them. I used a small treble sized #10-14) I'd buy a box of raisin bran and a bottle of Big Red soda. I'd eat the raisins, get a handful of bran flakes, then add Big Red and squeeze till it was a dough. Form it around the hook and toss it on the bottom and hold on. I didn't even use any weight.
Gotta get yourself some Hair rigs for carp fishing!
Couple of things, one never eat the belly meat. Second get that bloodline out, thats what made your fish taste so strong. Third, during your prep make slices along the side where those bones are and get your corn meal or flower all in there. The hot grease will do the work for you. Love your video man all the horns and alarms😂😂
Buffalo here in KY are like Catfish Steaks, may be a different kind of buffalo though. They snag them below the Dam at KY lake and it is my favorite eating fish, taste just like catfish, but there is a technique to cleaning them and like one of the other comments it may be a water temperature thing as well. Thanks for doing a video on a different fish species!
Cold water and also hanging them up and cutting off the tail and let them bleed out takes out the strong fishy taste everyone doesn't like.
Ky and Tn hillbilly.
I think we have them in the Ohio River Valley, but much more common and so I've heard, better tasting is freshwater drum...some folks confuse the two.
Mulletman ate them and said they were amazing. The way he did them was like ribs and they looked fantastic
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.
Pressure cook it makes great carp patties!😊
They are good eating and the ribs are easy to fix. The feather bones are easy to pick out when eating
I use bagels and canned corn juice and peanut butter and vanilla. They will pull your pole in unless you leave the drag loose.
Foggy one on corn there so slimy I think it jizzed on me 💀
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.