The term “buffalo fish” refers to a group of large, native North American freshwater species found in the continent’s major river systems. Despite their size and commercial importance, they are often confused with non-native species like common carp due to superficial similarities. Buffalo fish are a distinct genus, representing one of the largest and longest-lived freshwater fish in the world, holding a significant place in the aquatic ecology and fishing history of the central United States.
Defining the Species and Family
Buffalo fish belong to the genus Ictiobus and are members of the Sucker family (Catostomidae). The genus includes three commercially relevant species: the Bigmouth Buffalo (Ictiobus cyprinellus), the Smallmouth Buffalo (Ictiobus bubalus), and the Black Buffalo (Ictiobus niger). These species are characterized by a deep, compressed, and stocky body that can reach lengths of over four feet and weights exceeding 80 pounds, particularly the Bigmouth Buffalo.
Buffalo fish lack barbels (unlike catfish) and possess no serrated spine on the dorsal fin (unlike carp). Most species feature a long, angular dorsal fin and a small, fleshy mouth positioned near the bottom of the head, adapted for grazing. The Bigmouth Buffalo is an exception, possessing a terminal, forward-facing mouth that allows it to feed on zooplankton higher in the water column. These fish are also remarkable for their longevity, with validated ages for all three major species exceeding 100 years.
Geographic Range and Natural Habitat
The genus Ictiobus is widely distributed across North America, centered around the Mississippi River Basin. Their native range extends from the lower Great Lakes and southern Canada, southward through the central United States to the Gulf Coast states. Buffalo fish thrive in a variety of environments but prefer slow-moving or sluggish waters.
Their typical habitat includes the main channels, backwaters, oxbows, and impoundments of large rivers, lakes, and reservoirs. They are demersal, inhabiting the bottom and often preferring silty or muddy substrate. These species are tolerant of muddled, turbid waters, high temperatures, and lower dissolved oxygen concentrations, allowing them to persist in many altered river systems.
Market Status and Culinary Use
Buffalo fish have historically been, and remain, a significant component of commercial and recreational fisheries throughout the central United States. They are harvested using various methods, including netting and trotlines, and are prized as a valuable food fish in many regions. Despite their commercial importance, some recreational anglers dismiss them as “rough fish.”
The meat is white and mild in flavor. A primary challenge for preparation is the presence of numerous small intramuscular bones, often called “y-bones.” The fish is frequently prepared using methods that minimize the impact of these bones. Common culinary methods include smoking the fillets, which softens the bones, or grinding the meat for use in patties or gefilte fish. It is also often cut into “buffalo ribs” and deep-fried, a popular regional preparation.