[Sca-cooks] buffalo fish?
charinthalis at sbcglobal.net
Wed Aug 6 13:03:21 PDT 2008
As I said they are very versatile. They do have a slight catfish taste...
but its like a cross between catfish and crappie. I have done almost
everything to them lol steamed, grilled, baked, broiled, done the native
american way (rolled in red clay from the bank of the creek and thrown in a
fire till the clay busts open). As I also said they are easily cought here..
the last one was smallish at only 15 pounds. MMmmmm Buffalo and corn
Charinthalis Del Sans
----- Original Message -----
From: "Kathleen A Roberts" <karobert at unm.edu>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Wednesday, August 06, 2008 2:03 PM
Subject: Re: [Sca-cooks] buffalo fish?
> On Wed, 6 Aug 2008 13:54:24 -0500
> "Chass Brown" <charinthalis at sbcglobal.net> wrote:
>> Aye they are versatile in cooking.. and easily cought. They get huge as
>> well. I like taking mine, salting, peppering, a little dill, 2 tbs lemon
>> juice and 2 tbs butter and rolling in alumin foil and baking for 45 min
>> at 300 degrees mmmmmm./
> sounds like work for the grill!!!! that's the kind of stuff i need to
> know. thank you!
> lover of all fish
> "Being Irish, he had an abiding sense of tragedy which sustained him
> through temporary periods of joy."
> W. B. Yeats
> Kathleen Roberts
> Coordinator of Freshman Admissions
> University of New Mexico
> Albuquerque, NM
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