The Gasper Goo fish is another good-looking fish that goes by a lot of different names. Is it as delicious as it looks?
Gasper Goo, better known as Freshwater Drum or Drum, is said to taste different depending on where it is caught. Many vote that this species of fish is too firm and has an odd taste, while others find it good.
So, what exactly does it taste like, will catching it from a lake make it taste different from a river, and is there a way to prepare it to make it taste good? Learn the answers below!
What Exactly is a Gasper Goo Fish?
Gasper Goo or Gaspergou fish is also known as Freshwater Drum, Lake Drum, Drum Gou (source: Louisiana Department of Wildlife and Fisheries).
You might also hear it referred to as Croaker, Bubbler, Grinder, Gray Bass, Silver Bass, and Thunder Pumper, to name a few (source: The U.S. Geological Survey). Anglers call them Sheepshead because they resemble a sheep’s head.
Among all these names, it is most commonly recognized as Freshwater Drum.
Gaspergou came from the French word “casse-burgeau,” which means to break a clam.
Gasper goos are another class of fish that makes a noise – a grunt, in fact, as its scientific name suggests (source: National Park Service). Its scientific name is “Aplodinotus grunniens”. “Aplodinotus” means “single back” in Greek, while “grunniens” means grunting in Latin (source: Texas Parks & Wildlife Foundation).
The males, in particular, often vibrate like a phone, according to anglers. When the females lay eggs, the eggs don’t attach to anything and instead float, which is why they can be in any fresh body of water like rivers or lakes (source: National Park Service).
These types of fish spend most of their time at the bed or bottom of the water and prefer muddy or sandy bottoms.
It feeds mostly on crayfish, smaller fishes, and immature aquatic insects. It has a set of strong throat-teeth that allows them to eat mollusks (source: Texas Parks & Wildlife Foundation).
Gasper Goo or Freshwater Drum is abundant in the US from the north of Montana and North Dakota, and longitudinally down to the south of Texas. They are also plentiful in lakes and rivers on the East Coast and in the states surrounding Lake Superior, Lake Michigan, Lake Huron, and Lake Eric (source: The U.S. Geological Survey).
What Do Gasper Goo Fish Taste Like? Are They Good?
Gasper Goo doesn’t have a lot of fish bones. One look at a filleted Gasper Goo shows only a few needle-thin bones, or none at all. But this doesn’t mean it’s meaty or flaky, either. If you fillet this fish, you won’t get a big cut.
Smaller-sized fish are a bit meatier than small bass or walleye. However, they still aren’t that meaty at all. Larger Gasper Goo is described as having a tough and odd texture.
Some people use Gasper Goo to substitute for shrimp in recipes. Due to its firm texture, it is often blackened, which is great for people who are pescatarians or prefer fish over other meats when it comes to tacos.
Gasper Goos are said to taste different based on their location. A Gasper Goo caught in the Mississippi River will taste different than one caught in Lake Michigan (source: Michigan State University Extension Natural Resources).
Gasper Goo is not the first fish anglers have in mind when they want to catch a fish. In fact, it is treated by some as a “Nah” kind of fish. Nevertheless, there are other anglers who consider it a prized catch.
If you search online, especially on YouTube, the most common description for this fish species across the board is that it’s not bad, but it’s not great either. It’s also nicknamed “a poor man’s lobster”.
Some people are put off by its weird texture and say that it’s unlikely or unusual for a fish to have such texture. Some say it has the texture of a shrimp, while others say it resembles more of a squid. And some people actually like it.
So, the jury’s still out whether or not it tastes good. You’ll have to try for yourself!
Gasper Goo Fish Recipe Ideas
Most of the time, Gasper Goo is breaded with batter and either pan-fried or deep-fried. Other times, it is blackened.
If you want to try the fried version, you’ll only need to prepare a few ingredients – some salt, black pepper, cayenne pepper, flour, breadcrumbs, an egg, and any oil you prefer to fry fish in.
First, season the Gasper Goo fillets with salt and pepper. Put the flour, whisked egg, and breadcrumbs in their own containers. Dip the seasoned fillets in flour, next in the whisked eggs, and finally in the breadcrumbs. Repeat until all the fillets are breaded.
Heat your pan before adding the oil. Bring the heat to medium-high heat. The oil should only be half an inch deep. Fry the fillets for 3–4 minutes on each side, or until they are golden brown.
For Blackened Gasper Goo, here’s a recipe by Food Network you can try: Blackened Drum.
We hope these tips help you enjoy your Gasper Goo!
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