Saw an article about the resurgence of nutria in california. Seems they thought they were gone in the 197o’s but there are a bunch and the state is beside itself. Just break out your bowfishing gear and beg a recipe from our Cajun brothers. Problem solved. Use the fur for designer string puffs. Send extra fur to boxcall for a custom bucket hat and invite frisky to, well just invite him to unfreeze his brain so he does not think everything he owns is the best ever manufactured

Didn't the Clampetts eat those?

Wait a minute. You cant shoot Nutria here. This is a sanctuary state after all.

Besides themselves well that's on everything let them take care of their own issues they are the ones who are liberals and want to be separated from the Union. LOL

Maybe fall off the edge and get eaten by sharks.LOL

Sharks will thing they are seal pups.

The comments on that article are hilarious. Sorry i do not know how to cut and paste the article

https://www.sfchronicle.com/news/article/Nutria-crackdown-California-looks-to- eradicate-12581128.php

Nutria taste good, much like muskrat. Cook them in a cast iron pot with tomatoes, bell peppers and onions. Season with salt, black and cayenne pepper, thyme and basil. You're welcome.

Nutria have been trapped and eaten in rural areas of Louisiana for decades. But for the average American, it's safe to say it was a leap of logic to envision a water rat on a dinner plate.

It took lauded continental chef Phillippe Parola to bring nutria to the table for the rest of the country. The man largely responsible for making alligator an acceptable treat and a former commandeur des Cordons Bleus in Paris, Parola is a spokesman for the Wildlife & Fisheries Bureau and Louisiana's unofficial "ambassador of cuisine." After a test trial in his own kitchen, Parola declared the nutria tasty and persuaded 10 top Louisiana restaurants to put it on the menu.

"Louisiana is known for its exotic food," he said. "We put crawfish on the table, we put alligator meat on the table, turtle meat. Consumers are looking for new stuff, something out of the ordinary. And this is definitely out of the ordinary."

By making nutria popular as haute cuisine under its French name, ragondin, Parola hopes to create a market for the rodent as food, encouraging trappers to begin bagging the beady-eyed varmints.

The state has already declared nutria a game animal, and the meat, which goes for just 50 cents per pound, is processed at a state-contracted facility and inspected and graded by the U.S. Department of Agriculture. Bills to create public nutria hunting seasons are flying through the legislature faster than shot from a 12-gauge

Same as squirrels, resemble beavers......Rodents

Average twenty pounds a lot of meat there, not like a little squirrel.

Never ate one, but wouldn't turn it down, looks like it would be great bow and arrow sport.

Thanks Squirrel Hunter, probably won't see any in Florida.

I used to shoot them as a kid here in So Cal. They were pretty common in our food control channels right here in the city. I never weighed one but I would guess the ones I saw were well under 10#. I always thought they were muskrats until I found out muskrats don't get that big.

I'd eat nutria and muskrat. I think they'd be very fine meat. As fine as the Predator camo hat I wear. The best hat Dan ever sewed up!

Joe

Never been that hungry.

I bowfish those areas....I will have to keep an eye out

Their's something good coming out of CA?

Joe, Dan didn't tell you because he didn't want to hurt your feelings, but I have the best BoxCall hat of them all.

Deer are pretty common around here, seven of them hanging out around the backyard this evening, so not much danger of me getting down to eating rat be it tree, water, musk or wharf.

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