I catch these once in a while while fishing for catfish.

Does anyone eat them? If so how do you clean them and cook them?

Old guy I used to know would keep the "rocks" in their head in a jar.

We cleaned and ate a bunch in college one weekend. It was fine. No one who ate them complained. Just fillet them.

Never considered eating one. Caught a 8-9 lb on a CRANKBAIT at Caddo this weekend. Really thought I had a trophy bass for a while....

I've eat them many times. Fillet them like anything else. Throw the fillets in with a bunch of white bass & nobody will know the difference.

I just remember them fighting harder than many fish the same size. Don't remember eating it.

Fry and eat with ketchup.

I could do a turd like this and you would probably eat it

Nothing wrong with gaspergou.

They do fight hard. So just filet them like I would do a catfish is what I'm gathering.

I thought they were bony fish or something for some reason.

[This message has been edited by BCOBQ98 (edited 5/31/2011 10:38a).]

they are not worth wasting your time cleaning!

If you can clean a Red you can clean a Goo. They're IMO a good eating fish, not Crappie good, but better than a White. Give it a try and I believe you will be pleasantly surprised.

Poor Man's Lobster

1 lb. Freshwater drum fillets cut into 1/2 in. cubes.

1 teaspoon Salt
1 tablespoon Old Bay Seafood seasoning
2 Cups water
1/4 cup cider vinegar

Bring all 4 ingredients to a boil. Add the cubed fillets and boil for 8 minutes. Drain and serve with melted sweet cream salted butter.

The real question is, what's the real name for these fish?


My grandparents always called them Gasper-goos, so that' my vote.

Good deating, pretty bony. Like buffalo, they look like they're not worth it, but eat well.

In iron pot

1 layer of sliced bell pepper
1 layer of smoked sausage
1 layer of drum
fill pot with tomato juice
your choice of cajun seasoning

keep stacking layers until pot is full

heat it to boiling, every 2 minutes take handle of iron pot and quickly spin pot 45 degrees to keep stuff from sticking. Cook 10-15 minutes. Enjoy