Bowfin Tacos
It uses one whole 2lb fish to feed two adults. The fish should be gutted then frozen, then allowed to defrost in the fridge so that the meat literally turns to mush when you try to clean it.
Heat a medium skillet over medium heat and pour in lime juice (lemon works in a pinch, but lime gives the fish a little extra 'zing'). Scrape your fish flesh out of the bowfin with a spoon, knife, fingers, or whatever else works. Fling the mushy stuff into the skillet and allow it to simmer in the lime juice, chopping it apart as it cooks (this gives it the right consistency for taco meat). Once it's cooked and most of the lime juice has been absorbed or cooked off, drain your meat then mix in the taco seasoning of your choice, following the directions on the package. The fish doesn't overpower the seasoning's flavor, so you get a much more potent kick than you do when you use beef.
Serve on tortillas with salsa, cheese, lettuce, sour cream and anything else you desire. Yum!!