If you don’t know what garfish is, bless your heart – Mimi’s gonna teach you
City Cajuns eat shrimp. Country Cajuns eat what Pawpaw drags home.
Garfish. Coon. Deer. Turtle. If it walks, swims, or crawls in Louisiana, Mimi figured out how to smother it.
This ain’t for beginners. This is Louisiana back-porch cooking.
Every tip below is pinned on my Simple Solutions – Kitchen Tips Pinterest board 👉 [See the full board]
And the knives, pots, and boards for game? 👉 [Shop Nana’s Kitchen Must-Haves]
1. What Is Garfish? – “Louisiana Trash Fish” That Tastes Like Lobster
The Problem: Yankees call it “alligator gar.” Bait shops sell it. Most people walk past.
Mimi’s Law: “Trash fish is just fish you don’t know how to cook yet.”
Mimi’s Garfish Facts:
1. What: Prehistoric fish. Bony. Armor skin. Lives in bayous. [Pin: What Is Garfish]
2. Taste: White, flaky, mild. Like lobster if you do it right.
3. How Mimi Cooks It: Garfish balls or courtbouillon. NEVER fry – too tough.
4. Key: Boil meat off bone. Pick clean. Mix with trinity, egg, breadcrumbs. Fry as balls.
5. Where: If Pawpaw brings it home, you cook it.
👉 Save the What Is Garfish Pin
2. How to Clean Game – Mimi’s “No Waste” Back Porch Rules
The Problem: Deer. Duck. Coon. Squirrel. You’ve got it. Now what?
Mimi’s Law: “You kill it, you clean it. You clean it, you eat ALL of it.”
Mimi’s Game Cleaning Basics:
1. Hang It: Upside down. 2 hours. Blood drains = less gamey. [Pin: How to Clean Game]
2. Skin It: Sharp knife. Pull, don’t saw. Save hide if Pawpaw wants it.
3. Gut It: Bucket below. Cut from tail up. Don’t puncture guts. Mimi will know.
4. Soak It: Salt water + vinegar overnight. Pulls blood. Reduces “wild” taste.
5. Save It: Liver, heart, pot liquor. Bones for stock. Nothing wasted.
Why It Matters: Aunt Joyce fed 8 kids on one deer. Respect the animal = stretch the meal.
👉 Save the How to Clean Game Pin
3. 5 Things to Smother Besides Coon – Mimi’s Country Hit List
The Problem: You mastered chicken. Now what?
Mimi’s Law: “If it had a mama, you can smother it.”
Mimi’s Smother List:
1. Garfish – See above. Smother with tomatoes = courtbouillon. [Pin: 5 Things to Smother]
2. Deer: Backstrap smothered with onions. Low 3 hours. Falls apart.
3. Turtle: Yes, turtle. Cleaned, parboiled, smothered with roux. Tastes like veal.
4. Rabbit: Smothered with mustard greens. Sunday best.
5. Cabbage: Meatless Friday. Smothered with bacon grease + pot liquor. Mimi’s Lenten go-to.
👉 Save the 5 Things to Smother Pin
Nana’s Amazon Kitchen Must-Haves: Country Edition
Mimi’s Law: “Right tool for the job. Wrong tool = lost finger.”
👉 [Shop Nana’s Kitchen Must-Haves]
Nana’s Top 3 From The List:
1. Fillet Knife 7” – For garfish, deer, anything with bones. Sharp = safe.
2. Magnalite 8qt Pot – Mimi’s smothering pot. Heats even. No hot spots.
3. Large Cutting Board with Juice Groove – For game. Blood stays in board, not on floor.
(As an Amazon Associate I earn from qualifying purchases)
Your Cajun Country Homework:
1. Brave Level: Buy garfish at Cajun grocery. Make balls. Tell Mimi.
2. Follow The Board: 👉 [Simple Solutions – Kitchen Tips]
3. Shop The List: 👉 [Kitchen Must-Haves] before deer season.
4. Beginner?: Start with Nana's Cajun Kitchen 101 first
If you can clean it and smother it, you’re Louisiana certified. 💙
SAVE FOR DEER SEASON 📌
SHARE WITH A NANA WHO COOKS WILD 👇
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