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Bigmouth Buffalo
Ictiobus cyprinellus
Other Common Names
Gourdhead buffalo, Buffalofish
Seasonal Availability
Size Range Available
2 to 50 lbs.
Product Forms Available
Whole, Drawn, Drawn and fleeced
Where Most Available Locally
Freshwater areas statewide, but especially Simmesport, Jonesville, and Atchafalaya Basin
| Bake |
Broil |
Fry |
Poach |
Steam |
Sashimi |
Grill |
Smoke |
Notes of Interest
Louisiana is blessed with abundant quantities of this affordable freshwater fish, landing approximately 2,500,000 pounds per year.
Fleecing, a processing technique used only for buffalofish and sometimes carp, removes the scales and outer layer of skin, leaving the inner layer of skin on the fish.
The flesh of both species is light in color, especially for the smallmouth buffalo, and has an excellent taste. It is in fair demand in northern and eastern United States urban ethnic markets, however it contains many small intramuscular bones. Tremendous stocks of these fish are available for harvest if markets were found.
There is little or no difference in the eating qualities between the bigmouth and smallmouth buffalo.
A third species, the black buffalo, Ictiobus niger, commonly known as the blue rooter will appear in catches. In appearance and all other characteristics it is between the bigmouth and smallmouth buffalo.
For more information on this species, go to:
http://www.fishbase.org/Summary/SpeciesSummary.cfm?genusname=Ictiobus&speciesname=cyprinellus
Regulatory Fish Encyclopedia
This site includes the FDA Seafood List-a searchable compendium of more than 1500 species of finfish and shellfish important in the U.S. It includes approved market names, common names, scientific names, and vernacular (local) names.
Additional Information
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