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Mail Address: P.O. Box B, Spirit Lake, IA 51360, USA Address: 1301 18th Street, Spirit Lake, Iowa 51360, USA 800-831-5174 Toll Free USA 712-336-1750 712-336-4681 fax stollerfisheries@mchsi.com |
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 Scientific name: Ictiobus - Greek cyprinellus - Latin Size: Commonly up to 30 inches and 15 pounds (6.8 kgs), but 30-40 pound fish are not unusual. 
Colloquial names: blue pancake, brown buffalo, suckermouth buffalo, rooter, razorback, quillback buffalo, carp, humpedback buffalo, liner, roachback Scientific name: Ictiobus - Greek bubalus - Greek Size: Smallest of the buffalofish, but can grow up to 15 pounds. It is usually considered superior in flavor to the other species. 
Colloquial names: carpsucker, American carp, silver carp, eastern carpsucker, plains carpsucker Scientific name: Carpiodes - Latin cyprinus - Greek Size: Most adult quillbacks fall into the 12 to 15 inch class and weigh 3 pounds or so. Status: Buffalo fish have three primary species. The three species often mix and commonly are caught together. They do vary in appearance. Buffaloes are available fall thru spring of the year. The bigmouth are the largest of the buffaloes. They are most abundant in large rivers and fertile shallow lakes. The smallmouth buffalo are more laterally compressed, have more of a humpback than the bigmouth. The smallmouth are more of a river fish, navigating depths and currents that bigmouth tend to shy away from. These fish are caught more abundantly by commercial fishermen. The quillback are abundant in clearer streams and lakes. Small streams occasionally have populations, but their abundance is usually rare. Nutritional value: The buffalofish, very similar to carp, is high are protein (17%), relatively low in fat (7-8%), and contains no carbohydrates. Features and benefits: Buffaloes resemble carp, but have firm whiter meat and fewer bones. All of which makes high quality buffaloes excellent value for the dollar. Many consumers, with the fondness to fish, likens buffaloes to catfish. These fish can be cooked (even as gefilte fish), but in the Midwest United States, these fish are usually deep fried. Product forms: Buffalo can be processed as either whole frozen, head on and gutted frozen, headed and gutted frozen, fillets (skin on or skinless) frozen, and mechanically deboned(minced). |
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