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Non-Cattle Specific Topics
Sports, Hunting, Fishing & Wildlife
Turtles
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<blockquote data-quote="Horticattleman" data-source="post: 503992" data-attributes="member: 3852"><p>Loggerheads are the best. I know this sounds strange to some of you, but remember that these are Cajuns we're talking about. We'll eat just about anything....its all how you cook it. ;-) I remember the days when I was young and sitting in an old cypress pirougue with my grandfather pulling it as he walked in the water with a stick feeling on the bottom. Every now and then he would hit something and you'd heard a distinctive hollow thump. He'd squat down and carefully pull up an alligator snapper and flip it in the boat with me. That thing would be hissing and I'd just poke at it to keep it away. Sometimes we'd fill the boat, well at least until there was just a little room for me! It was always my job to let the turtle bite a stick and stretch its neck while he chopped the head off when we got home. We seldom clean em anymore because its soooo much work. You have to crack the shell fro the sides and scrape all the meat off. Its really good and an old traditional dish here. I've seen some in excess of 150 lbs. easy. I miss those good old days.</p></blockquote><p></p>
[QUOTE="Horticattleman, post: 503992, member: 3852"] Loggerheads are the best. I know this sounds strange to some of you, but remember that these are Cajuns we're talking about. We'll eat just about anything....its all how you cook it. ;-) I remember the days when I was young and sitting in an old cypress pirougue with my grandfather pulling it as he walked in the water with a stick feeling on the bottom. Every now and then he would hit something and you'd heard a distinctive hollow thump. He'd squat down and carefully pull up an alligator snapper and flip it in the boat with me. That thing would be hissing and I'd just poke at it to keep it away. Sometimes we'd fill the boat, well at least until there was just a little room for me! It was always my job to let the turtle bite a stick and stretch its neck while he chopped the head off when we got home. We seldom clean em anymore because its soooo much work. You have to crack the shell fro the sides and scrape all the meat off. Its really good and an old traditional dish here. I've seen some in excess of 150 lbs. easy. I miss those good old days. [/QUOTE]
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