It’s one of those fish that are a blast to catch, but you always hear that they are inedible. No one you ever talk to has ever actually tried it, but everyone says so. I have heard that they are mushy, strong tasting, oily and full of bones. About all they get used for is chopped up for chum or used as bait for larger fish.
Well, yesterday I caught one of these and couldn’t release it because i hooked it in the gills. It was not going to live.
So I figured that I would see for myself if this thing was edible or not. In the cooler it went, packed in ice.
Once home, I flopped it on the counter.
All in all not too bad. Of course I would probably rather do this with tuna or mackerel. But I can first hand attest that ladyfish is definitely not inedible! Due to the large number of small bones, canning it is probably the only sensible way of preparing it. Cooked fresh it has a mild and fairly pleasant taste, but again, the bones would be a problem.
If you are fishing to eat and this is all you caught, canning it like I did above puts a good substitute for canned tuna in the cupboard for your family.
I have a feeling that you could probably do the same with tarpon. Maybe some day I’ll try that too!