I had it when I was growing up. It's the same as carp. Pretty bony.

Turns out it makes really good catfish bait. Running some lines last night I took a slab of the meat just to try it out.. Caught 10 big'uns last night!

Never had Buffalo fish, but my Grandma would pressure cook & de-bone carp, gar, and tarpon. She would can what was left after frying up awesome fish patties. Later take canned fish, and fry up more fish patties. Will never forget her, at all ball games and track meets she was there....she always brought a small cooler of her awesome seasoned fish patties wrapped in foil and some lemon juice to squirt on them if you wanted, they were always warm. Would smash/roll/press an orange to death and then stick one of those heavy straws in it. A fried fish patty and fresh squeezed OJ and I was ready to get back on the field. Miss that woman.....

If you ever eat some buffalo ribs fried right you will give up catfish. The rest of the fish is just as good but takes a bit of knowledge to cut it up so that you don't have a world of small bones to contend with. Score the fillet across the slab of meat with about a 1/8 inch deep cuts every 1.5 inches, then tear it apart at the cuts. After cooking the forked bones will still be whole and will separate from the meat easy. BTW the 10-15 lb fish are the best.