Tastiest fish over the fire, In order of preference;

1. Lake trout
2. Brook trout
3. Crappie
4. Walleye
5. Bluegill
6. Northern
7. Bass

I like your thinking, but I'd put the sweet tasting Bluegill a little higher up.
Perch needs to be in there..... and I love the Bullhead too.

Love Perch and Bluegill...the one issue I have is they so frequently have black spot up in the BW.

I know properly cooked, no concerns, but i'd still rather not eat a fillet with blackspot in it.

Been a long time since i've eaten bullhead, but I agree, they're pretty tasty! I remember cleaning them by pounding a nail through the head into a board and pliars to pull the skin off.

Perch are mighty tasty, as are brook trout, but I have not personally targeted either in canoe country. Crappie and Bluegill are also not in the lakes I have fished in my canoe.

I would put lake trout at the top of the list, followed by northern pike, then walleye.

I find walleye and pike to be of similar flavor, but smaller pike seem a bit sweeter somehow. That said, I usually prefer to catch and clean walleye over northern as they are less slimy and easier to fillet. Northerns are often the consolation prize when the walleye do not cooperate, but they can be very tasty. I have very rarely eaten bass.

Speckled: "Love Perch and Bluegill...the one issue I have is they so frequently have black spot up in the BW."

I often have eaten perch with the black bumps. Is that not a good idea ?

The kind someone else caught, cleaned and cooked.

Stumpy: "

Speckled: "Love Perch and Bluegill...the one issue I have is they so frequently have black spot up in the BW."

I often have eaten perch with the black bumps.
Is that not a good idea ?"

As i've been told, it's totally fine as long as they're cooked properly. It's a little bug/worm. For me, it's always come down to the fact that I can catch fish without them, so given the choice, i'll eat the fish without live and or dead worms in them.

I try to alternate walleye and LT meals when up in canoe country.

Lake Trout , Pan seared , very lightly oiled-seasoned-skin on !

shock: "Lake Trout , Pan seared , very lightly oiled-seasoned-skin on ! "

^This. Delicious!

alpinebrule: "The kind someone else caught, cleaned and cooked."

I disagree - fish taste much sweeter when you're the one that caught it - but someone else can clean and cook it if they'd like. :)

I like trout, but fairly often they end up with just a slight fishy taste, which doesn't bother me, but it's not nearly as clean tasting as most walleye, pike, or bass. I've eaten more smallmouth bass than walleye in canoe country due to my ability to more easily catch them, and I've found them to be flaky and delicious. Amazing for fish tacos or a wrap. Ideally just a light breading, with my usual being regular or cajun Shore Lunch. It makes me sad to say it, because I want to preserve larger bass populations for sport fishing, but I really do enjoy eating them (at least from the cold clean water in the BWCA - I have no desire to eat bass caught around the Twin Cities). If I could catch 'em on artificials reliably, walleye would be my pick for the pan.

shock: "Lake Trout , Pan seared , very lightly oiled-seasoned-skin on ! "

That's about as perfect of a cook as you can get.

^^^ TY , my buddy who cooked it (Adam) happens to be a 5 * chef ;)

In canoe country it’s the walleye or lake trout... at home crappies and northern. In Canada it just didn’t matter. I loved em all the same...
Not a fan of bass, other then they are fun to catch.