Buffalo ribs explained
Buffalo ribs is an American dish from the state of Arkansas. It is made from the fried ribs of the bigmouth buffalo fish.
History
The dish has historically been served at the Lassis Inn in Little Rock, Arkansas, which opened at an unknown date in the early 20th century.[1] It is served at restaurants and food trucks throughout Arkansas. The dish is also served in parts of Mississippi[2] and Louisiana. They are considered to be a delicacy of southern cuisine.[3] [4] Buffalo fish are sometimes looked down upon because of their boniness and their reputation as bottom feeders. They have historically been more widely eaten by minority groups such as African-Americans, and are considered soul food. Southern Living included Lassis' buffalo ribs on its list of "The South's Best Soul Food".[5] In the 21st century, the popularity of buffalo ribs has declined to modernizing diet patterns.[6]
Description
Bigmouth buffalo fish have gamey white meat with a flaky texture that is streaked with fat.[7] [8] With the exception of the meat around its ribs near the head,[9] the fish's flesh contains small, free-floating bones. The ribs, along with the boneless meat surrounding them, are typically removed as fillets or "slabs".[10] The ribs are prepared by breading them in an egg and cornmeal mixture,[11] before deep-frying them in a manner similar to catfish.[12] They are traditionally served with a side of french fries or hushpuppies.[13]
External links
Notes and References
- Book: Edge, John T. . Southern Belly: The Ultimate Food Lover's Companion to the South . 2007-01-01 . Algonquin Books . 978-1-56512-547-6 . 40–41 . en.
- Book: Ownby . Ted . The Mississippi Encyclopedia . Wilson . Charles Reagan . Abadie . Ann J. . Lindsey . Odie . Jr . James G. Thomas . 2017-05-25 . Univ. Press of Mississippi . 978-1-4968-1159-2 . 445 . en.
- Book: Horst . Jerald . Louisiana Seafood Bible, The: Fish Volume 2 . Horst . Glenda . 2013-08-16 . Pelican Publishing Company, Inc. . 978-1-4556-1692-3 . 109 . en.
- Book: Nickens . T. Edward . The Total Redneck Manual: 221 Ways to Live Large . Brantley . Will . 2017-10-03 . Weldon Owen International . 978-1-68188-344-1 . en.
- Web site: Miller . Adrian . July 23, 2022 . The South's Best Soul Food . 2023-06-19 . Southern Living . en.
- Book: Hamada . Shingo . Seafood: Ocean to the Plate . Wilk . Richard . 2018-09-03 . Routledge . 978-1-317-27645-6 . en.
- Web site: 2010-03-14 . Chasing Arkansas buffalos . 2023-06-18 . Arkansas Online . en.
- Web site: Buffalo Ribs . 2023-06-18 . Atlas Obscura . en.
- Book: Miller, Adrian . Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time . 2013-08-15 . UNC Press Books . 978-1-4696-0763-4 . 77 . en.
- Web site: Horst . Jerald . 2013-01-01 . Buffalo fish once were important freshwater food source . 2023-06-18 . Louisiana Sportsman . en-US.
- Book: Lund, Jens . Flatheads and Spooneys: Fishing for a Living in the Ohio River Valley . 2021-10-21 . University Press of Kentucky . 978-0-8131-8477-7 . en.
- Web site: 2022-08-18 . The Fish Ribs You've Probably Never Eaten . 2023-06-18 . Tasting Table . en-US.
- Web site: 2023-06-16 . In Arkansas, Buffalo Ribs Are Actually Made Of Fish . 2023-06-18 . Mashed . en-US.
