Offensive snakeheads have found their “terrible” mugs in the news again recently, this time because they have been discovered louisiana And missouri. My reaction to these stories is always, “Here we go again.” If you know anything about how these fish have thrived in the Mid-Atlantic and Northeast, it should surprise no one that they continue to expand their range. They are so tolerant of such a wide range of environmental conditions that I’m surprised it took so long for them to make news in the south.
Having spent considerable time in Louisiana and Missouri, I can tell you that many of their waterways are truly snake havens. I could talk about how evidence from other parts of the country (where they have been present for a long time) suggests their presence is not as destructive, or how much more I enjoy catching them than other freshwater species. But instead I’d like to dispel some myths in the culinary department while considering the latest snakehead uproar.
Can you eat snakehead fish?
When people see snake heads, they say they are very ugly. They are very gross. They are despicable. Who would want to eat these? Well, a lot of people, which is one of the main reasons they exist in our waters in the first place. Snakeheads have been a popular food fish in Asia for centuries, and illegal smuggling to supply fish markets in the States is a big reason why they arrived here.
I would argue that the taste of snake head better Americans love more than a few freshwater fish, and for my friends in the South, you should be a little excited about the prospect of including a few. No one can do the job of cooking fish better than you guys.
So if you stumble upon one, yes, you can eat a snakehead fish, but here are some things you should know before you do.
Snakeheads don’t taste like mud
When tables rank freshwater fish based on their popularity, catfish are pretty high on the list. Particularly throughout the South, roadside mom-and-pop eateries that specialize in fried catfish are abundant. I thoroughly enjoy my food whenever I visit a place, but what many people may not consider is that the catfish you buy at a restaurant or fish market is usually farm-raised. This means that the fish has been raised in a clean environment and is often fed processed fish food. Catch a catfish from a local lake or river that’s been burrowing along the bottom, eating rotten fish and whatnot, and there’s a good chance it won’t taste as sweet as the one you got from Stop & Shop. Wild catfish are notorious for their foul taste, yet this one does not disappoint many people. The irony is that many people frown upon eating snake heads, believing that they will taste like marshy dirt. However, they actually taste cleaner and fresher than the average catfish.
Read further: The most delicious fish you’ve probably never eaten
Snakeheads will feed off the bottom, but they are not bottom feeders. This is the condition of many popular fish like trout, bass, perch. Catfish and carp, on the other hand, are true bottom feeders, so their meat has a muddy flavor. Despite thriving in shallow, weedy and muddy areas, snakeheads are not attracted to rotting fodder. They primarily feed on forage fish and insects high up in the water column like many other predator species, and because of this I would argue that the meat of snakehead is lighter, sweeter, and even less flavorful than fresh walleye fillets.
Snakeheads are not bony
Whenever I mention eating snake heads to people who have never eaten it, it is very common to hear: “Aren’t they full of bones?” no, they’re not. Trout, pike and pickerel – all popular on the table – have many smaller bones than a snake’s head to deal with. In fact, due to the softness and firmness of snakehead meat, they are actually very easy to fillet.
One caveat, however, is that snakeheads are arguably thinner than other fish you’ll toss on a cutting board. Additionally, they seem to become even thinner after they die. They literally drip mud, and you may have an inch or more of mud in the bottom of your cooler. This alone turns many people off from eating them. However, there is no connection between slime and the quality or taste of meat.
What I like to do is leave them in the cooler but keep the drain plug open. Place the cooler at an angle on the lawn and fix your garden hose so it is bathing the fish at a high-pressure setting. Let the hose rinse the fish for about 10 minutes to remove as much mud as possible, then pat the fish dry with a paper towel before placing it on a cutting board. After filleting, you will feel a small strip of pin bones along the center line at the wide end, but these can be easily cut with two quick slices.
Snakeheads are versatile table fare
Ninety-nine percent of the time, when I see someone cooking snakehead on YouTube or elsewhere, they deep fry the fish, often cutting it into nuggets to serve appetizer style. Of course, there is nothing wrong with this. I mean, I love dipping Cajun-fried snakeheads into a little spicy ranch as much as the next guy, but one of the most unique things about snakehead fillets is that they’re arguably More Versatile compared to many other freshwater fish.
Crappies, walleyes, and panfish are commonly fried, and this is partly because their thinner, more delicate fillets benefit from being held together by a batter coating during the cooking process. In contrast, snakehead fillets have a texture similar to that of saltwater species such as snapper and grouper. It becomes flaky after cooking, but not as easily as the flesh of other popular freshwater fishes. Therefore, it is much better suited for grilling or cooking methods like stuffing, rolling and baking.
Read further: how to catch snakeheads
The tough white meat of the snakehead tastes good with minimal dressing. However, like flounder, it also benefits from a good marinade or heavy seasoning. Because it’s so mild, it works well with all the flavors you want to incorporate. From Asian-inspired marinades to wine-and-butter-rich Italian dishes, to Tex-Mex seasoning for tacos to blackening, you’ll be shocked by the deliciousness of these “disgusting” invasive substances.
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