Hello, i am starting to feel a little guilty after a night of bowfishing having shot some good buffalos but then not doing anything with them. i have heard they are very boney and a bi*** to clean. If anyone has any good details on cleaning buffalo and cooking them i would enjoy it! thanks, keep on fishin!
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Hey, welcome to BFT. This site is really great for all kinds of questions about all kinds of fishing, but there are limitations when it comes to rough-fish like carp, buffalo, etc.
I agree that it is a shmae to waste a fish, I am a member of a site that can help you with how to clean, cook, and eat those fish.
This site really does not compete with BFT so I am sure I can list them.
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I agree, waisting food is not the best of things to do, especialy when you concider that on halloween day of this year, a projected 7 billion people are suposed to be on the planet. That sure puts a strain on the resorces.. and now they are talking about 8 billion?
First let me opologize for not responding sooner, I was hoping one of our cooking guru's would have chimed in. I am not the best cook in the world, but I do cook well enough to satify my own needs.
Second, I opologize for editing the link provied above, unfortunatly that link leads to another forum, and that is against company policy and I would not be doing my job if I left it.
[ul][li]I will not offer a spicific recipie, but we do have a board with recipies that may have something you may like.
[/li][/ul]Remember, all fish are not created equal, and is neither the taiste buds of one angler to another.
[ul][li]you will find when you fillet and skin them like salmon, there is a section above and below the rib cage that is free of bones. these areas are easily seperated from the ribby area.[/li][/ul]
these sections are excilent fried, even carp if caught in clean water.
the ribbed areas can be baked to the point where the flesh falls off the bone, spice acording to your own taist.
[ul][li]also canning them like salmon would be a great treat, no bother taking out the bones on this recipie, as with salmon and mackeral the bones are desolved in the processing. A good quality preasure cooker is recomended for this. Well worth it. [/li][/ul]There is a strict preasure to time ratio to fallow, so a timer/ wind up alarm clock will also be needed. There are lots of great recipies for canning..
Quite frankly, I love fish patties from canned fish, even tuna.
[ul][li]just filletting them and leaving the skin on, soak them in a salt brine, "koser salt and maple surip" if you dont have a large smoker, a char choal grill will work, it just takes a little finessnig to keep the heat at the right temp but it is not hard, I do it all the time on my el-cheepo BBQ grill.[/li][/ul]
Over night soaking in a bowl of water with a cup of milk added will help the disposition of most sour taisting fish before using your favorite recipie.
[ul][li]If you like tuna casarolls, or salads, preasure cooking them the day before is a way to go with out canning, With this you can get away with a smaller preasure cooker.[/li][/ul]just chunk the skined fillets in to 2-3 inch squars and place them in zip lock baggies with water and freeze untill you are ready to use,
[ul][li]when you need them, then follow the milking process above if you like or just thaw and rinse and place in to your preasure cooker with just enough water to cover the fish. Bring up to 10 lbs for 110 minutes. This will desolve all the bones. Then follow the opening instructions of the manual on how to open a preasure cooker. you can then add your ingredients vegitables and cook right there in the pot.
[/li][/ul]You might even like fish soups. I have found some that were quite delightfull.
[url "http://www.bigfishtackle.com/forum/gforum.cgi?forum=116"][#314fb1]Fish Recipes[/#314fb1][/url]
[url "http://www.bigfishtackle.com/forum/gforum.cgi?forum=117"][#314fb1]Game recipes[/#314fb1][/url]
[url "http://www.bigfishtackle.com/forum/gforum.cgi?forum=118"][#314fb1]Non Fish and Game Recipes[/#314fb1][/url]
[url "http://www.bigfishtackle.com/forum/gforum.cgi?forum=120"][#314fb1]Side Dishes[/#314fb1][/url]
[url "http://www.bigfishtackle.com/forum/gforum.cgi?forum=119"][#314fb1]Sauces and Marinades[/#314fb1][/url]
[url "http://www.bigfishtackle.com/forum/gforum.cgi?forum=115"][#314fb1]Desserts[/#314fb1][/url]
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I do know of a meathod for removing meat in bony fish,I never tried on a carp,but if you use a spoon or icecream scooper you can scrape of the meat,sharpen edges for best results,also remove any left over skin for best results, "fish cakes anyone",I've heard of this meathod for cleaning Tarpon,I've used this meathod myself on a Bonefish, and Ladyfish,wich are also bony
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Thanks Lewis, i would enjoy a link! And thanks Dave for the recipes you sound like you have a set of good cooking skills. appreciate it guys keep on fishing!
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