Roast Bowfin
Source of Recipe
Grafix
Recipe Introduction
Here in Cajun country we have a fish, the proper name of which is the "Bowfin", but it's more commonly called a Cypress Trout, and in the deep Cajun country, it's known as a "Choupique", pronounced "shoe-pick"..
Take a large choupique and remove the head and gut it.. Leave the scales and skin on...
Get a handful of roofing nails and tack the Choupique, skin side down, to one end of an untreated 2" X 12" pine board about six feet long. Use about six nails per side... Be sure the meaty portion of the fish is toward the end of the board.
Dig a pit about six inches deep, 15" wide and about six inches longer than the fish is long and build a charcoal fire, using "Dizzy Dean" charcoal briquets if available in your neighborhood. You can use the "Kingsford" brand if you must, but don't expect the flavor to compare...
Once the coals burn down to a "white ash" glow, take the fish and board and prop the board & fish over the fire at a precise 30° angle.
Let the fish roast for about 2 hrs. and 20 minutes, until the fish is totally black and crispy.
Take the board and fish from the fire. Remove the fish from the board.
Throw the fish away.
Eat the board.
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