Cooking a fish from your aquarium

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I trust my tanks more then i trust those farms I've been extremely lucky in my 20+ years of having fish that I've never had 1 die or even get sick so I've never used chemicals in my tanks i have had ICK a few times but just some salt and warm water it went right away.
I would not be against eating my fish but i think its more trouble then what its worth easier to go to the market and buy it ready to cook.
Only if we had a Zombie apocalypse or if i had a big 20in Pacu that maybe jumped out of the tank then to the store for some banana leaves
 
jjohnwm said:
Clown Loaches are actually pretty good; flavour very similar to an Asian Arowana, but texture much more like a ray or discus. Watch out for the spines.

They are best prepared just like African Tigerfish. :)
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Clown loaches (and other botiid loaches) are/were somewhat common table fare in their native range. Supposedly they have rich, oily flesh and taste quite good when cooked over an open flame. Probably would taste better smoked, but I can't find any instances of people trying that.

Asian arowanas also used to be a prized delicacy for their flaky, delicate meat; IIRC many SE Asian weddings had them as a traditional dish some number of decades ago. There was even that story of a Chinese grandma who ate her son's Asian arowana, or something like that, a while back; and occasionally you'll see videos of people butchering dead aros on Facebook. There've been stories of them eaten by their owners after death scattered around the internet throughout the years.

African tigerfish are by no means an uncommon sight in a lot of African fish markets. Can't find any info on taste or preparation, though.
 
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Fallen_Leaves16 said:
Clown loaches (and other botiid loaches) are/were somewhat common table fare in their native range. Supposedly they have rich, oily flesh and taste quite good when cooked over an open flame. Probably would taste better smoked, but I can't find any instances of people trying that.

Asian arowanas also used to be a prized delicacy for their flaky, delicate meat; IIRC many SE Asian weddings had them as a traditional dish some number of decades ago. There was even that story of a Chinese grandma who ate her son's Asian arowana, or something like that, a while back; and occasionally you'll see videos of people butchering dead aros on Facebook. There've been stories of them eaten by their owners after death scattered around the internet throughout the years.

African tigerfish are by no means an uncommon sight in a lot of African fish markets. Can't find any info on taste or preparation, though.
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Yeah...like I said...:)
 
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Holly Molly. Some new dimensions just opened for me. Loaches have my keen interest now. I will always look at them with two perspectives lol first being pet and second being food.
ATF and Arrows I have seen as food so no amazement there. Ray I have seen getting prepared and seems to me it's mostly cartledge
 
esoxlucius said:
Well, this threads taken a worrying turn!! Eating clown loach!!! Jesus, Mary and Joseph, the inmates really have escaped the asylum this time.

The years of time and effort it would take to raise a clown loach to a decent size, only to kill it for the table!!!

Honestly, I'd rather eat my kids!
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Very good argument. Clown is very slow to raise but one for the pot and one as a let hmmmm .... 🤔j/k
 
I'll take the chilean sea bass from Ocean Prime restaurant in LA vs. an aquarium fish fry any day of the year. Seriously though, anyone who hasn't tasted chilean sea bass from a good restaurant (very important) has got to try it sometime.
 
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