Bowfin also known as dogfish mudfish, or grinnel, are a unique species of fish found throughout much of the Eastern and Southern United States. They have long been considered a “trash fish” by many anglers, believed to be useless for sportfishing and inedible as a food source. However, recent years have seen a change in attitude towards bowfin, with a growing appreciation for their strong fighting ability and excellent culinary qualities when prepared properly. In this article, we will explore whether bowfin are good to eat, how to catch them, and tips for preparing these underrated fish.
An Overview of Bowfin Fish
Bowfin belong to an ancient family of fish known as Amiidae, which dates back to the Jurassic period over 150 million years ago. Often referred to as “living fossils”, bowfin have remained relatively unchanged throughout their long evolutionary history. They are identified by their long, slender bodies, large mouths filled with sharp teeth, and their distinctive long dorsal fin running along their back.
Bowfin are found throughout much of eastern North America, with a native range stretching from the Great Lakes down to the Gulf of Mexico. They thrive in warm slow-moving waters and are able to tolerate conditions with low oxygen levels. This allows them to inhabit swamps backwaters, oxbow lakes, and sluggish pools within larger river systems.
Though not pursued by many anglers, bowfin are an aggressive predator that will strike at live bait or artificial lures. They have tremendous pulling power for their size, with even average fish of 5-10 pounds putting up a determined fight. Trophy sized bowfin over 15 pounds are possible, requiring medium weight tackle to subdue. Their tenacity has earned them nicknames like “swamp tiger” and “mudfish”.
Evaluating Bowfin as a Food Fish
Traditionally, bowfin have been labeled as “trash fish” and believed to be inedible by most anglers. However, this reputation is not deserved. When handled properly after catching, bowfin produce high-quality fillets and a tasty meal. There are several factors to consider when evaluating bowfin as table fare:
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Soft Flesh – Bowfin fillets are naturally softer than many popular game fish. This soft texture led to nicknames like “cottonfish” and assumptions they were poor eating. Proper care after catching and correct cooking methods easily resolve this issue.
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Muddy Habitat – Their preference for warm, murky waters caused incorrect assumptions about cleanliness and palatability. But habitat does not influence meat quality.
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Primitive Appearance – Bowfin are not as sleek and refined in form as bass or trout. But looks have no bearing on flavor, and their fillets are just as edible as any fish.
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Abundant Supply – Unlike limited game fish, bowfin are usually plentiful where found. This availability makes them an excellent choice for the table.
While soft flesh requires attention, this quality does not make them inedible. In fact, their mild and flaky meat takes on flavors well, adapting to many recipes and cooking techniques. The notion that bowfin are not good eating has prevented exploitation of a tasty and renewable fish resource.
Best Practices for Eating Bowfin
Because of their soft flesh, there are several steps anglers should follow after catching bowfin to ensure high-quality fillets:
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Keep the fish alive on a stringer or in a live well until ready for cleaning. Avoid exhausting fish during the fight.
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Once landed, immediately bleed the fish by cutting the gills or throat. This improves blood drainage.
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String the fish or place in an ice slurry while waiting to clean. Chilling calms muscle activity.
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Filet the bowfin as soon as possible, within 2-3 hours of catching. Remove all red meat and bloodline.
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Place fillets in ice water with a splash of vinegar to help firm up the texture.
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Pat dry and cook fillets within 1-2 days for optimal flavor and texture. Freeze if needing longer storage.
Following these steps minimizes deterioration that can cause mushy fillets. The result is a blank canvass adaptable to your preferred recipes.
Cooking Methods for Bowfin
While frying is a popular cooking method for most fish, bowfin truly shine when prepared using techniques that keep the fillets moist. Here are some excellent cooking choices:
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Blackening – A spicy Cajun preparation that forms a flavorful crust while locking in moisture. Traditional with redfish, also outstanding with bowfin.
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Poaching – Simmering fillets in aromatic liquid keeps them tender. Works well prior to flaking for fish tacos, dips, or buffalo cakes.
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En Papillote – Baking in a parchment paper pouch with veggies and citrus produces steamy, flavorful results.
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Grilling – Quick grilling over high heat avoids drying out fillets. Brush with oil or marinade and watch carefully.
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Stews and Soups – Low and slow braising in liquid makes bowfin melt-in-your-mouth tender.
Because bowfin adapt well to various seasonings and ingredients, you can customize recipes to suit your tastes. Their popularity is growing among those who have discovered their excellent eating qualities.
Tips for Catching Your Own Bowfin
Part of the fun of eating bowfin is the opportunity to catch them yourself. Though not always easy, here are some proven tips to get in on the action:
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Location – Focus on slackwater areas off main river channels. Backwaters, oxbows, creek pools, and marshes are prime spots.
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Season – Spring and fall are best when bowfin are more active in shallow water. Summer finds them deeper during the day.
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Gear – Medium tackle like bass rods is perfect. Line strength of at least 15-20 lb test is recommended. Wire leaders prevent bite-offs.
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Baits – Live bait like shad, crayfish, and worms work well. For artificial baits, swimbaits, spinnerbaits, and jigs are good choices.
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Technique – Still fishing natural bait on the bottom near cover is very effective. Retrieve lures steadily, varying speeds to trigger strikes.
Landing your own bowfin brings a satisfying end-to-end experience. You can take pride in transforming a fish that is often maligned into a delicious meal through your own effort and skill.
For too long, bowfin have labored under the false perception that they are worthless trash fish. But anglers willing to embrace these unique fish are discovering their tremendous benefits. With strong fighting spirit, abundance, and great eating qualities when cared for properly, bowfin deserve recognition as a native fish well worth pursuing. Whether tempting their voracious appetite with bait or cooking up a shore lunch, enjoyment of this once misunderstood species helps conserve and fully utilize our natural aquatic resources.
