Quote Originally Posted by Uncle Jesse View Post
If you go a little further south you will find those referred to as grinnell in Mississippi and Choupique (sounds like sho peck) in Louisiana. The right people can probably give you a recipe, I think they run it through the sausage mill and make fish ball like they do with gar.
That's true! I've heard people use both of those terms.
Most folks do not eat them. I've read that their meat turns soft and mushy very quickly. I do not plan to eat any. I just want to enjoy catching them, and maybe catching them again when they are bigger.