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Fish
Fatty, Flaky-textured
Other
Buffalofish

aka. bernard buffalo, brown buffalo, gourdhead, ictiobus, marblehead, roundhead

Native to North American freshwater sources, particularly the Mississippi River and its tributaries. Buffalofish is known for its high-fat content and is part of the catostomidae family.

FLAVOR PROFILE
Mild and slightly sweet flavor with a hint of earthiness. The fat content contributes to a rich, buttery taste. It has a moderate intensity and a subtle lingering aftertaste.
TEXTURE PROFILE
Firm and flaky texture when cooked. It retains moisture well, which enhances its succulent mouthfeel when properly prepared.
Culinary Uses
  • Grilled or Broiled: High-fat content prevents it from drying out, making grilling or broiling ideal for locking in moisture and enhancing its rich taste.
  • Smoking: Commonly smoked due to its high-fat content, which can absorb flavors deeply.
  • Fried: Firm texture withstands high temperatures, resulting in a crispy outer layer while maintaining a tender inside.

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