The main diff between the bullhead and CC is that the flesh of the CC is typically firmer and less mushy than no spring run bullhead. However if you are not grilling or deep frying them and doing what Davatsa did, then they flesh can taste very much the same and have a similar texture. I know that I can tell the diff between a spring run bullhead and CC and a non spring run bullhead, but it may be the conditions up here vs. other areas of the country.
Either way, if done right both are great meals!!!!
