Smoked Sharp Tooth Catfish

[Herman Jooste]

Leonard,
The k*k vreter vreet ook ander vis, bv, MUDDIES

[FIGJAM]

Herman send me a picture of yourself I want to see if you are a big foot. I getting bang for you

[Herman Jooste]

Herman send me a picture of yourself I want to see if you are a big foot. I getting bang for you

Eiissshh, I meant the barbel eat the Muddies, not me, ( well, not on a regular basis). Tried them once, too many small bones for my liking. Now a barbel has very few small bones, and tastes MUCH better than a muddie.

[henried]

Herman, I can vouch for you, your not that bad...

[FIGJAM]

I'm going to make you the national indigenous fish taster of S.A I think that you can write a book on the subject and Stryk should publish it... you can start thinking of a title and we can get the book exported to the Americans and Japs you should add a section in the book as to what wine could compliment what fish.

[Herman Jooste]

Hmmm. How about " Rarely Encountered Cullinary Delights of Indigenous Southern African Fish". We can then include the bottlenose, cornish jack, chessa, nkupe, electric barbel and of course the fresh water eel from Zimbabwean waters

[FIGJAM]

That sounds brilliant.. I'm loving it.. What recipe would you use with electric eel and what cultiver would you recommend?

[dpammenter]

That sounds brilliant.. I'm loving it.. What recipe would you use with electric eel and what cultiver would you recommend?

10000V for 5 minutes

[gkieser]

You guys must be joking....

[NCBass]

Barbel aka Freshwater Kingklip

Tasty... very tasty!

Another recipe or two...

After removing the head and cleaning the cavity, the carcass can be cut into chops.
These chops can be marinated, basted, crumbed or whatever tickles your tastebuds, then fried, baked, deep fried or flip it on the coals for a nice braai.

Another way is to filet the carcass and after seasoning with lots of salt and whatever else you want to add, hang it out to dry like biltong... or is it bokkoms?