Buffalo suckers. Theyre the number one commercially caught and sold freshwater fish in North America, and yet I gotta wonder how many fish-eating fishermen have actually ever tried it. Theres definitely no beauty there to gaze upon, theyre slimy, theyre carpy-lookin, and theyre boney, which is probably the main reason many decline it. Also, some may wrongly assume that because of the resemblence to carp, they must taste like carp, and thats simply not true. Buffalo sucker is as delicious deep-fried as any other fish going; it just has fine y-bones in the meat (much like Northern Pike) which must dealt with. My whole family loves deep-fried buff and Id like to share with you all how we go about preparing and eating it. The first photo shows how the slabs are cut up (far right). Note that the rib cage is included. The rib bones are large and these pieces are eaten just as you would a piece of fried chicken, right off the bone. Note the red meat in both the store bought tilapia (far left) and the buff slab (center). Ive heard so many say that buff aint fit to eat unless this vein is removed. It is not necessary to remove any of the red meat. The second photo,,,, well,,,,, it makes my mouth water and requires no explanation. The third photo shows how pieces (other than the ribs) are pulled apart down the middle in order to expose the y-bones for removal. Its so simple; just pluck them out! One will work much harder getting the meat from crab legs than picking the bones from buff. I might add that I cook buff slightly longer than other fish in order to cause the y-bones to slip easily when pulled; and thats it!!