Hoop Net Run on the Ouachita river gives us a few Blue cats and Buffalo. We're gonna show you how to clean Buffalo fish and one of our favorite recipes for Buffalo!!!
Keeping it real! Thanks to you and your wife for the videos. I hope this channel strts building even faster. My father in law put me on to buffalo ribis 30 years ago. Boy,am I glad. ATB
As a 8-12 year old living on the Des Moines and Mississippi I was a terror with a line and hook. Besides all 4 of the whisker groups I was required to bring home the buffalo and common crap, usually a 2 bushel tub a day on the bicycle. Buffalo and common got smoked, seasoned pressure cooked, canned, and frozen. I know our 7 member family, other family members, friends, got half or more of our protein from fish. Whiskers is still my favorite fish, but I could live on those buffalo/common patties. I now fish and work on the salt but my backyard is mown grass bank of the Apalachicola River, and whiskers/patties make up half my meals.
Your very welcome !! Glad you found our channel. Appreciate the comments from new viewers that come on board. Also be sure to Check out our cooking Channel God's Country Southern Cooking. Some of our fish recipes are on there. We're gonna start adding more cooking videos on there soon !!!
Looks delicious. We made patties out of canned buffalo. And they were very good. But I bet they are a lot better with the crab boil and the seasonings and that crawfish etouffee especially. Going to have to try that. thanks for the awesome video.
I don't always, but years ago when I was a kid, my Grandad did. He worked and fished on the river for years. They come through the depression and didn't waste as much as we do now. That backbone was my favorite peice on buffalo. Ever once in a while I gotta have another!!
My mom used to make those. My Dad fished nets in floodwater just like you men did. She served it with grits. Great video. I’m gonna try this with an Asian carp the next time I’m assaulted by one of em lol.
Run the Buffalo through your grinder when it’s raw, bones and all. The bones will grind up so small that you will never notice them. Then make your Patties from the ground up Buffalo meat.
That’s a great recipe! A lot of my family eat the boney part fried, tear the meat into strips and then it’s all technique in how to pull it apart. But I’m a rub guy myself……this will definitely be something I try
Bradley: good job on the video. I've always had the ribs and tenderloins, without the forked bones, deep fried - a sure favorite of mine. The patties are a great idea especially with the etouffee. I will be doing that one soon - I already got the buffalo but I just can't seem to save enough crawfish for the etouffee. Guess I will have to sacrifice some on my crawfish eating to get enough for the gravy. As always, thanks for an outstanding video! Roy
Thanks for doing this video. I’ve never tried Buffalo but now I’ll have to. I’m curious about trying this with some other fish too. Can’t wait till the next video.
It's good with any fish, but not necessary to pressure cook fish that don't have the tiny bones. Any fillet fish you can just steam or sautee in a little butter then flake it up and do the same thing. One of our other videos we do crappie cakes in. We've used Tuna and catfish is good as well!!!
@@godscountryhuntingfishing1638 I’m old but I still do some snagging for spoonbill, gar, Buffalo, and asian carp. I want to try this recipe with all of ‘em lol. I appreciate the input and the videos. I’m up here where the headwaters of the Ouachita River start and we don’t have commercial fishing around here, so I go south and when I can’t fish for them I make a quick trip to Farmers Seafood in Shreveport and buy some. But regardless of what I have to do to get em, I’m going to try this.
@@emilypulled312 you won't be disappointed. Just be sure to pressure cook them till your bones are dissolve. You know the ones. No need pressure cooking the boneless fillets on other fish for the patties
Tell ya what be good with them, left over mashed potatoes patties fried. My grandmother use to make those. I'm gonna have to add that recipe in one of our videos!!!
Well there’s not much that someone from Louisiana can’t make taste good. I think we need to try that recipe with those jumping Asian carp. I’ve seen some people are trying to get folks to try them. Might be worth a try.
When I was a kid and the fish man came down the street they would say over a loud speaker: We got catfish, goo, and buffalo. If you don’t know what goo is ask a Cajun.
I'm not sure. I've never tried it smoked. If you like smoked fish, I'm sure you can. They smoke mullet. Maybe that's something we try in the future. Thanks for watching!!!
O yeah it’s awesome you can still find around my neck of the woods. Not in a store at all. lol O have you ever done any frog gigging. I love a mess of bull frog legs! They are awesome 👍
A lot of you ask me. Gaspergou are Freshwater drum. The two have different feeding habits too. Gaspergou actually will eat things like worms, crawfish, and dead or alive bait fish. Buffalo are kinda like a sucker fish. They feed on Zooplankton, small crustaceans, and things like insect larvae. Their taste and meat texture are quite different. IMO Buffalo is a much better eating fish with a very unique taste. Thanks for watching!!!
Your right. Pretty white flakey meat. However a lot of people won't eat those boney pieces. Hope this video help promote less waste with that piece. It's worth the time, and instant pots are so easy now. Appreciate the comments sir!!!
This may sound crazy but what type of rubber boots do you have on in this video and where can I get some? The reason I ask is I have large calves and I see you have a strap on the top part and I'd like to get a pair of rubber boots that would fit my calves
If you learn to cut the y bones out, you will have boneless meat. It takes a bit of practice, but once you learn it, you will not go back. My dad was a commercial MS river fishermen when I was young.
@@godscountryhuntingfishing1638 Smoke Point of , Olive Oil is 410 F. Avocado Oil is 520 F. Organic Ghee is 482 F. Avocado More Heat Stable. My Sister works for Cancer Doctors since High School, Oils when over heated are Unstable and have been known to cause cancer in Lab Rats. Olive Oil is Still a Good choice. I didn’t know there was Avocado Oil until Recently, My Sister says it’s Good, I Haven’t Tried it Personally.
@@georgeparrault9945 Well, you give me enough reasons to try it. My only complaint with Olive oil is it does burn off. I'll try to find the avocado oil and try it to see how it works. Makes sense to me
@@godscountryhuntingfishing1638 Non Hydrogenated Lard is a Good Fat to Fry with as well for Health. I understand it Doesn’t cook into Your food like Other oils. And Vegetable Oils are Extracted, by using Carcinogenic Chemicals, Then They Remove The Chemical, but there’s still a Trace.
Good to see our Locals or people from here get on our Channel. We're from Union Parish, but work in Ouachita parish. Jags threw me off, but I'm seeing now Southern University. Glad you enjoyed the video!!! God Bless
