Has anybody ever used pond fish for bouillabaisse?
Kind of, but not exactly. Being of Finnish heritage, I still make mojakka in the winter from the filleted skeletons and heads of bluegill and crappie. To this day, there is an annual mojakka (pronouced moy ahka)festival about 20 miles from where I grew up. This site tells a little bit about it:
Mojakka.com My North American Native cousins and inlaws also had a great fish soup called "suckerhead soup" which Andrew Zimmern featured on his TV show recently. We made it from redhorse suckers from the rivers that flowed into Lake Superior.
Good eatn'
Ken
