Buffalo ribs
| Type | Fried fish |
|---|---|
| Course | Main course |
| Region or state | Arkansas |
| Associated cuisine | Soul food |
| Serving temperature | Hot |
| Main ingredients | Buffalo fish |
Buffalo ribs is an American dish from the state of Arkansas. It is made from the fried ribs of the bigmouth buffalo fish.
History
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The dish has historically been served at the Lassis Inn in Little Rock, Arkansas, which opened at an unknown date in the early 20th century.[1] It is served at restaurants and food trucks throughout Arkansas.[2] The dish is also served in parts of Mississippi[3] and Louisiana. They are considered to be a delicacy of southern cuisine.[4][5] Buffalo fish are sometimes looked down upon because of their boniness and their reputation as bottom feeders.[6][1] They have historically been more widely eaten by minority groups such as African-Americans,[7] and are considered soul food.[6] Southern Living included Lassis' buffalo ribs on its list of "The South's Best Soul Food".[8] In the 21st century, the popularity of buffalo ribs has declined to modernizing diet patterns.[9]
Description
[edit]Bigmouth buffalo fish have gamey white meat with a flaky texture that is streaked with fat.[10][11] With the exception of the meat around its ribs near the head,[6] the fish's flesh contains small, free-floating bones. The ribs, along with the boneless meat surrounding them, are typically removed as fillets or "slabs".[10][7] The ribs are prepared by breading them in an egg and cornmeal mixture,[12] before deep-frying them in a manner similar to catfish.[6][13] They are traditionally served with a side of french fries or hushpuppies.[11][2]
References
[edit]- ^ a b Edge, John T. (2007-01-01). Southern Belly: The Ultimate Food Lover's Companion to the South. Algonquin Books. pp. 40–41. ISBN 978-1-56512-547-6.
- ^ a b "In Arkansas, Buffalo Ribs Are Actually Made Of Fish". Mashed. 2023-06-16. Retrieved 2023-06-18.
- ^ Ownby, Ted; Wilson, Charles Reagan; Abadie, Ann J.; Lindsey, Odie; Jr, James G. Thomas (2017-05-25). The Mississippi Encyclopedia. Univ. Press of Mississippi. p. 445. ISBN 978-1-4968-1159-2.
- ^ Horst, Jerald; Horst, Glenda (2013-08-16). Louisiana Seafood Bible, The: Fish Volume 2. Pelican Publishing Company, Inc. p. 109. ISBN 978-1-4556-1692-3.
- ^ Nickens, T. Edward; Brantley, Will (2017-10-03). The Total Redneck Manual: 221 Ways to Live Large. Weldon Owen International. ISBN 978-1-68188-344-1.
- ^ a b c d Miller, Adrian (2013-08-15). Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time. UNC Press Books. p. 77. ISBN 978-1-4696-0763-4.
- ^ a b Horst, Jerald (2013-01-01). "Buffalo fish once were important freshwater food source". Louisiana Sportsman. Retrieved 2023-06-18.
- ^ Miller, Adrian (July 23, 2022). "The South's Best Soul Food". Southern Living. Retrieved 2023-06-19.
- ^ Hamada, Shingo; Wilk, Richard (2018-09-03). Seafood: Ocean to the Plate. Routledge. ISBN 978-1-317-27645-6.
- ^ a b "Chasing Arkansas buffalos". Arkansas Online. 2010-03-14. Retrieved 2023-06-18.
- ^ a b "Buffalo Ribs". Atlas Obscura. Retrieved 2023-06-18.
- ^ Lund, Jens (2021-10-21). Flatheads and Spooneys: Fishing for a Living in the Ohio River Valley. University Press of Kentucky. ISBN 978-0-8131-8477-7.
- ^ "The Fish Ribs You've Probably Never Eaten". Tasting Table. 2022-08-18. Retrieved 2023-06-18.