[Sca-cooks] buffalo fish?

[Chass Brown]

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 
dodgers.

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!
>
> cailte
> lover of all fish
>
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