cichlaguapote;1111889; said:I remember oddball had some tarpon he talked about bar-b-que'ing when they got too big(real big) and you should know that alot of your favorite moster fish are raised for food anyways only to be killed when they get a certain size.
Oscars are good too but, a little bony. Silver arowana has large delicate tasting fillets. Giant gouramy tasted a little too musky for my pallet but improved with a light vinegrette and chopped walnuts. PBass was less fishy than largemouth bass. TSN meat gave me gas but was otherwise unremarkable as a fish dinner. Piranha is outstanding in orange zest, chive, and butter on the BBQ. Pacu has a delicate tasting unfishy meat that's great in the dozen ways we've prepared them. The list goes on but, you get the idea.
BTW, my first taste of all these species was in their native countries. But, now that I've sampled them, it's no big deal to enjoy them again once they've outgrown my 450s, 650, and whatever.
These rules brought to you by the almighty self proclaimed "grow out tank" judge , jury and executioner.