Gaspergou: Difference between revisions
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{{Mergeto |Freshwater drum |discuss=Talk:Freshwater drum#Gaspergou merge suggestion |date=February 2010}} |
{{Mergeto |Freshwater drum |discuss=Talk:Freshwater drum#Gaspergou merge suggestion |date=February 2010}} |
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'''Gaspergou''' (also spelled '''Gaspergoo''') are a species of [[freshwater drumfish]] native to [[Louisiana]] and the [[United States]], commonly used in [[Cajun]] cooking. In some parts of Louisiana, including [[Baton Rouge, Louisiana|Baton Rouge]], they are sometimes referred to as "goo fish."<ref>http://www.realcajunrecipes.com/mawmaw/#14</ref> They are [[whitefish (fisheries term)|whitefish]], and therefore a prized for eating. Commercial raising is minimal because gaspergou tend to grow teeth and eat each other cannibal-style when they are held in captivity. |
'''Gaspergou''' (also spelled '''Gaspergoo''') are a species of [[freshwater drumfish]] native to [[Louisiana]] and the [[United States]], commonly used in [[Cajun]] cooking. In some parts of Louisiana, including [[Baton Rouge, Louisiana|Baton Rouge]] and Strop City, they are sometimes referred to as "goo fish."<ref>http://www.realcajunrecipes.com/mawmaw/#14</ref> They are [[whitefish (fisheries term)|whitefish]], and therefore a prized for eating. Commercial raising is minimal because gaspergou tend to grow teeth and eat each other cannibal-style when they are held in captivity. |
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== Sources == |
== Sources == |
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Revision as of 19:14, 24 May 2010
 | It has been suggested that this article be merged into Freshwater drum. (Discuss) Proposed since February 2010. |
Gaspergou (also spelled Gaspergoo) are a species of freshwater drumfish native to Louisiana and the United States, commonly used in Cajun cooking. In some parts of Louisiana, including Baton Rouge and Strop City, they are sometimes referred to as "goo fish."[1] They are whitefish, and therefore a prized for eating. Commercial raising is minimal because gaspergou tend to grow teeth and eat each other cannibal-style when they are held in captivity.
Sources
- http://www.lafishmag.com/shoepick.html
- http://www.realcajunrecipes.com/recipes/cajun/gaspergou-etouffee/627.rcr
- http://fooddownunder.com/cgi-bin/recipe.cgi?r=112208
- http://www.epicurious.com/cooking/how_to/food_dictionary/entry?id=2689
References
 | This class Actinopterygii (ray-finned fish) related article is a stub. You can help Wikipedia by expanding it. |