In South Louisiana where I grew up, I've seen some interesting and innovative commercial uses for the choupique.
In Pierre Part, LA there used to be a guy who raised them in above ground pools in his yard and would remove their rowe by making an incision in their underbelly, then stich it back up using some type of thread. I used to pass the guys house often on my way to the Atchafallaya Basin to go fishing and stopped one day when I saw him outside and he shared the process with me.
Then there was a place on La. Hwy 1 south of Paincourtvile right on Bayou Lafourche that sold choupique poboys that were excellent. The owner said the trick was to cook them fresh....so after you ordered, he'd go out back and net a fish in his tubs, clean it, and fry it up.
Some of you may be familar with John Folse's seafood cook book, Hook, Fin's and Alibi's, among his other 2 popular ones, and he states that "With less than 5 percent salt content, Cajun Caviar ranks among the finest malossol (little salt) caviar in the world." Folse cites the common La name "choupique" being derived from the Choctaw Indian word, "shupik" which means mudfish.
All that considered, they are about the last fish I'd want in my pond....right in the same category as alligator gar:-)
