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Boundary Waters Quetico Forum Fishing Forum Best eating fish |
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05/08/2010 04:51PM
What are the best fish you've eaten?
In no particular order, I remember, fondly, eating these fish I've caught:
walleye (warm water)
Pacific salmon (cold water)
And these fish I haven't caught:
barramundi (I tried and failed to catch but have had in lots of restaurants)
sturgeon (a friend caught and prepared it)
coral trout (restaurant only)
In no particular order, I remember, fondly, eating these fish I've caught:
walleye (warm water)
Pacific salmon (cold water)
And these fish I haven't caught:
barramundi (I tried and failed to catch but have had in lots of restaurants)
sturgeon (a friend caught and prepared it)
coral trout (restaurant only)
The business of life is the acquisition of memories. In the end that's all there is. ___Mr Carson (Downton Abby)
05/08/2010 05:35PM
Fishguts- you better try one of them Nordski's you're going to target on your next trip to the Q- you'll be pleasantly surprised. MY favorite is fresh stream trout grilled till just charred over Maple coals.
Also, this is not for the Bdub, but try at home,mmmmmmmmmmmmmmmmmmmmmmm
Cheesy Walleye Casserole
~ 2 lbs. skinless walleye fillets, cut into 3-4 inch pieces
~ 2 packages(10 oz.) frozen chopped spinach, thawed & drained
~ 1 medium onion, chopped
~ 2 tbsp. butter, melted
~ 1 can (10 oz.)can cream of shrimp soup
~ 1/2 cup milk
~ 1/2 cup shredded Swiss cheese
~ 1/2 cup shredded cheddar cheese
~ 1/8 tsp. curry powder
~ dash of pepper
~ 1/4 cup fresh-grated parmesan cheese
~ 1/2 cup saltine cracker crumbs
Spread the spinach in a greased 13 x 9 baking dish. Place the fish on top.
Saute the onion in butter until tender. Stir in the soup, milk, Swiss cheese, cheddar cheese, curry powder, and pepper.
Cook over low heat, stirring until the cheese is melted. Spoon this over the fish.
Top with the cracker crumbs and parmesan cheese. Bake uncovered at 350 degrees for 30 minutes.
Serve & Enjoy!
Also, this is not for the Bdub, but try at home,mmmmmmmmmmmmmmmmmmmmmmm
Cheesy Walleye Casserole
~ 2 lbs. skinless walleye fillets, cut into 3-4 inch pieces
~ 2 packages(10 oz.) frozen chopped spinach, thawed & drained
~ 1 medium onion, chopped
~ 2 tbsp. butter, melted
~ 1 can (10 oz.)can cream of shrimp soup
~ 1/2 cup milk
~ 1/2 cup shredded Swiss cheese
~ 1/2 cup shredded cheddar cheese
~ 1/8 tsp. curry powder
~ dash of pepper
~ 1/4 cup fresh-grated parmesan cheese
~ 1/2 cup saltine cracker crumbs
Spread the spinach in a greased 13 x 9 baking dish. Place the fish on top.
Saute the onion in butter until tender. Stir in the soup, milk, Swiss cheese, cheddar cheese, curry powder, and pepper.
Cook over low heat, stirring until the cheese is melted. Spoon this over the fish.
Top with the cracker crumbs and parmesan cheese. Bake uncovered at 350 degrees for 30 minutes.
Serve & Enjoy!
05/08/2010 05:43PM
I like walleyes for their texture and mild flavor. They basically taste like whatever you fry them in. Similar situation with panfish.
It's hard to beat baked lake trout, though, as long as it's not one of those big, fatty ones. The smaller ones with the salmon-colored flesh are delicious.
Brook trout are also excellent.
Dang! I'm starting to drool!
It's hard to beat baked lake trout, though, as long as it's not one of those big, fatty ones. The smaller ones with the salmon-colored flesh are delicious.
Brook trout are also excellent.
Dang! I'm starting to drool!
“Growth for the sake of growth is the ideology of the cancer cell.” -Edward Abbey
05/08/2010 07:22PM
As for freshwater species, I'm a fan of the Sunfish family. Bluegill, LM and SM Bass, especially bass 12" - 15". I too prefer the taste of smaller Pike over Walleye.
For salt water, you can't beat a hunk of rare Yellow(Ahi)Tuna lightly seared and seasoned.
This is one of the Spanish Mackrel I caught in FL. It was yummy too.
Stay hungry my friends.
05/08/2010 08:07PM
To be fair you must eat the fish in absence of spices, breading and ext.
I would go with Coho Salmon as my favorite fish to eat. No need to put anything on it at all. Just cut it open and start eating. Red meat Lake Trout is not far behind though.
Walleye would be towards the bottom of the list as they have an absence of taste hence everyone dolling them up with a variety of spices,butter,breading,ext.
I would go with Coho Salmon as my favorite fish to eat. No need to put anything on it at all. Just cut it open and start eating. Red meat Lake Trout is not far behind though.
Walleye would be towards the bottom of the list as they have an absence of taste hence everyone dolling them up with a variety of spices,butter,breading,ext.
"Now days these kids take out everything: radar, sonar, electric toothbrushs" Quint
05/08/2010 08:51PM
quote Chilly: "To be fair you must eat the fish in absence of spices, breading and ext. ..."
That would be fair if I were a bear. Until that happens, northern pike wins (slightly) over walleye for me. In the old days when they were bigger, perch were hard to beat for flavor and very simple to clean. Of course, all of this is idiosyncratic preference and depends on the cook too, but I have never understood the appeal of trout.
05/09/2010 12:08AM
quote griswold: "My menu will always have Pike listed before Walleye in and out of the BWCA."
I agree, Pike is the best tasting fish.
That's coated with plain liquid mustard, Bearden Farms breading, and fried in hot bacon grease or oil.
Boiled Pike, you have got to be kidding me!!!!
https://www.facebook.com/pages/Great-Outdoors-Bait-Tackle/1606420532911075?skip_nax_wizard=true
05/09/2010 07:58AM
I haven't found a fish I didn't like (cooked correctly). However, walleye is the most overrated, and like pike way more.
If I had to pick a favorite it would be Lake Whitefish by far, cooked and seasoned almost anyway (probably not breaded and fried). By far the best if going for unseasoned (they are amazing boiled, though I'd add salt and butter).
In the BW I stick mostly to SM Bass 10"-14" (thin them out a little...)
total list of fish I've eaten (freshwater):
-lake whitefish
-rock bass
-black bullhead
-yellow bullhead
-freshwater drum
-white sucker
-common carp
-northern pike
-channel catfish
-pumpkinseed sunfish
-bluegill sunfish
-smallmouth bass
-largemouth bass
-white bass
-silver redhorse
-golden redhorse
-shorthead redhorse
-rainbow trout
-yellow perch
-black crappie
-brown trout
-lake trout
-sauger
-walleye
If I had to pick a favorite it would be Lake Whitefish by far, cooked and seasoned almost anyway (probably not breaded and fried). By far the best if going for unseasoned (they are amazing boiled, though I'd add salt and butter).
In the BW I stick mostly to SM Bass 10"-14" (thin them out a little...)
total list of fish I've eaten (freshwater):
-lake whitefish
-rock bass
-black bullhead
-yellow bullhead
-freshwater drum
-white sucker
-common carp
-northern pike
-channel catfish
-pumpkinseed sunfish
-bluegill sunfish
-smallmouth bass
-largemouth bass
-white bass
-silver redhorse
-golden redhorse
-shorthead redhorse
-rainbow trout
-yellow perch
-black crappie
-brown trout
-lake trout
-sauger
-walleye
05/09/2010 09:25AM
quote The Great Outdoors: "quote griswold: "My menu will always have Pike listed before Walleye in and out of the BWCA."
I agree, Pike is the best tasting fish.
That's coated with plain liquid mustard, Bearden Farms breading, and fried in hot bacon grease or oil.
Boiled Pike, you have got to be kidding me!!!!"
Don't get me wrong. I love pan fried pike as well, but boiled pike is a nice change of pace after a week of eating everything fried in oil. I always try to do a least one pike boil before the end of each fishing trip. I've kind of acquired a taste for it over the years. But that's just me. I think I'll give your recipe a try on my next trip, it sounds great!
05/09/2010 06:28PM
Northern Pike for me, then Eel Pout, then Perch, Crappie, then walleye/sauger, Lakers and sunnies.
"The earth is being overrun by mankind and his machines. There will always be a need for quiet places that can only be reached by physical effort, skill and endurance." Bill Mason
05/10/2010 02:02AM
Best freshwater fish is easily been rainbow trout, I have many good memories of trout meals in both Minnesota and South Dakota. I've had some great winter/spring crappie.
As for the BWCA, it's hard to pick a species. If it's prepared well, anything is good. Cajun breaded fried northern is good. However, we had lake trout just twice, did the gut it and pan fry it whole in butter, I remember it being so moist and flavorful.
As for the BWCA, it's hard to pick a species. If it's prepared well, anything is good. Cajun breaded fried northern is good. However, we had lake trout just twice, did the gut it and pan fry it whole in butter, I remember it being so moist and flavorful.
-Mark "Lord of the compass, I thought you said that way was north."
05/10/2010 06:29AM
quote The Great Outdoors
Boiled Pike, you have got to be kidding me!!!!"
I would have said the same thing about boiling any kind of fish up until last winter when a friend boiled a northern that was deboned and cut in bite size pieces in Sprite, and them dipped it in butter(I like adding a little salt to the butter). He says it tastes like lobster I think it tasted like northern boiled in Sprite, but it is now my preferred method for cooking northern. I tried to eat a eelpout like that but it ended up in the trash, yuk. I'll stick to pan frying or smoking most anything else.
I agree with andySG about the (Yellowfin)Ahi Tuna seared with a little wasabi on the side, that's my favorite.
05/10/2010 06:54AM
1 Salmon:
Rare, steamed on wet cedar (steamed not grilled - soak the cedar for a few hours, put the salmon on the cedar and then wrap the entire thing in tin foil - cook on the grill) I use cedar fencing cut to size - much cheaper than buying the planks in cooking stores.
2 Walleye:
Deep fried with Panko breading
3 No.1 Ahi Tuna (raw/sashimi)
Usually as sushi, I prefer rolls but like nigiri style as well.
Rare, steamed on wet cedar (steamed not grilled - soak the cedar for a few hours, put the salmon on the cedar and then wrap the entire thing in tin foil - cook on the grill) I use cedar fencing cut to size - much cheaper than buying the planks in cooking stores.
2 Walleye:
Deep fried with Panko breading
3 No.1 Ahi Tuna (raw/sashimi)
Usually as sushi, I prefer rolls but like nigiri style as well.
"I'm not superstitious. I'm a little stitious" - Michael Scott
05/10/2010 07:12AM
Tough to pin down the "best", but fresh definitely adds to the flavor.
Living in Portland OR, I got some of my best fish meals there. Fresh halibut is hard to beat, as well as columbia river sturgeon. Best I will go with is fresh Copper River salmon, very unique flavor.
Any fish meal u catch yourself, clean up and cook is hard to beat, so I guess I have lots of best fish meals.
Living in Portland OR, I got some of my best fish meals there. Fresh halibut is hard to beat, as well as columbia river sturgeon. Best I will go with is fresh Copper River salmon, very unique flavor.
Any fish meal u catch yourself, clean up and cook is hard to beat, so I guess I have lots of best fish meals.
05/10/2010 02:54PM
1) Catfish - deep fried with a side of hushpuppies
2) Stream Trout - stuffed with butter, unions, garlic, salt and pepper; wrapped in foil and grilled until the skin falls off
3) Walley/Smallie/Pike - pan fried in a BWCA campsite
All with a cold beer.
2) Stream Trout - stuffed with butter, unions, garlic, salt and pepper; wrapped in foil and grilled until the skin falls off
3) Walley/Smallie/Pike - pan fried in a BWCA campsite
All with a cold beer.
One more cast... 'Adopt the pace of nature: her secret is patience' R.W. Emerson
05/10/2010 03:29PM
The fresher the better - especially if you are catching and then eating on or near the surroundings where the fish was caught.
Fresh Halibut in Homer Alaska
Walleye shorelunch in Canada
Lake trout over a fire in the BW
Crappies in the fish house
Rainbow Trout grilled after a morning turkey hunt
Those are some of the memorable ones for me. I like pretty much all fish though. I am not too picky.
Fresh Halibut in Homer Alaska
Walleye shorelunch in Canada
Lake trout over a fire in the BW
Crappies in the fish house
Rainbow Trout grilled after a morning turkey hunt
Those are some of the memorable ones for me. I like pretty much all fish though. I am not too picky.
05/10/2010 03:43PM
Yeah, Halibut (broiled)
Ahi Tuna (just barely seared in a pan)
Mahi Mahi (broiled or grilled)
Perch or Walleye (fried or broiled)
Catfish or Redfish (blackened)
Salmon (grilled)
B.W.C.A. Pike Tacos!
Ahi Tuna (just barely seared in a pan)
Mahi Mahi (broiled or grilled)
Perch or Walleye (fried or broiled)
Catfish or Redfish (blackened)
Salmon (grilled)
B.W.C.A. Pike Tacos!
All Rapalas that wander are not lost.
05/10/2010 10:57PM
i am surprised at how many ppl like pike :) last year we had pike and walleye pretty much every night for seven days straight. One of the days towards the end of the trip when we were out of breading, we had cut three pike up and had the filets sittin in a pot of water which was apparently a lil too close to the fire, and so they slowly boiled lol... i will have to say that boiled pike is not ideal :) also, a few years ago, we had caught pike, bass and walleye. To do some taste testing we cooked them each in crisco or something i believe with no breading or anything. I was surprised at how good the bass tasted compared to the pike and walleye. It definately had more flavor, which i suppose could equate to fishy flavor if its something you froze and ate later. Fresh tho, the bass wasnt that bad. Really I am happy eating whatever in the BWCA :) I never was a fish eater until our many trips to the BWCA, but that sure has changed things for me.
05/11/2010 08:35AM
quote jeroldharter: "I agree that Canadian/BWCA smallmouth bass is pretty good on its own. I think it tastes better than "regular" bass. Is it just me or do others think the same?"
I totally agree - BW smb are much better tasting than lmb caught further south (I am pretty sure it is the colder cleaner water). I also do not eat crappie caught from June to mid September - once the water warms up they tend to be less firm and fishier tasting.
"I'm not superstitious. I'm a little stitious" - Michael Scott
05/11/2010 11:26AM
My favorite fish to eat are the ones that we catch.
But for me, nothing beats fresh Ahi Tuna dipped in Shoyu with wasabi. That has become one of my weaknesses.
But for me, nothing beats fresh Ahi Tuna dipped in Shoyu with wasabi. That has become one of my weaknesses.
"You'll learn more here by accident, than elsewhere by design" Fireworks Commissioner of Gumption County
05/11/2010 11:49PM
I've had all the regulars i/e walleye, northern, lake/ brook trout smallies sunnies, all are good. I'm a big fan of salmon. I've eaten a lot of saltwater fish too. Some of my favorites are mahi mahi, Rare tuna, picu picu... However I've had eel pout before a few different ways and it was foul. When I saw foul I mean I'd rather eat bugs again. My favorite way to make pike is to pickle it in a hot brine and eat it on crackers. The acids in the vinegar dissolve all the bones and kill any bacteria or parasites there may be. Hopefully.
Do not be too moral. You may cheat yourself out of much life. Aim above morality. Be not simply good; be good for something.
05/12/2010 02:06AM
If you send me a recipe I'd be willing to try it again but I think the chances of me catching a pout before January are slim...
Do not be too moral. You may cheat yourself out of much life. Aim above morality. Be not simply good; be good for something.
05/14/2010 08:53AM
Wild Alaskan Salmon. Remove the skin before cooking. Spread 1 tsp of pesto (out of a jar is fine) on each 4-6 oz. filet. Put a little sea salt and fresh ground black pepper on it. Bake it at 375ºF for 11 - 14 minutes or until fish flakes (don't overcook it). You can't beat it, unless of course you cook it on a cedar plank on a covered grill. Don't buy farm raised fish of any kind. It is far inferior and tastes terrible compared to any wild caught fish. Try them side by side and you'll see what I'm talking about. Same goes for sea salt. Try it side by side with regular table salt. I'm fairly certain you'll toss out all of your table salt.
I would normally say walleye, but as you can imagine it's a little tough to find down in TX. I purchased some a couple of years ago @ 15.95 per pound and it was garbage! When up north it's walleye every chance I get.
I would normally say walleye, but as you can imagine it's a little tough to find down in TX. I purchased some a couple of years ago @ 15.95 per pound and it was garbage! When up north it's walleye every chance I get.
05/14/2010 10:24AM
HALIBUT STEAKS about an inch thick breaded with Town House crackers fryed in butter. MMM MMM GOOD.
Then Wallies,Panfish and Northern. Gotta remember everything tastes better in the BW.
Then Wallies,Panfish and Northern. Gotta remember everything tastes better in the BW.
You can't explain the obvious to the ignorant.
09/05/2019 12:31PM
Cod from the Norwegian Sea, caught at 3 in the morning from a small boat under the midnight sun, consumed immediately upon returning to shore, with boiled potatoes and aquavit.
A close second: Lake whitefish, handled properly.
Third: Halibut tacos at the Alaska State Fair.
A close second: Lake whitefish, handled properly.
Third: Halibut tacos at the Alaska State Fair.
09/05/2019 01:40PM
My BWCA & Q fav fish
Northern as long as its prepared boneless
Lakers
Bass
Wallies with a good batter otherwise they are tasteless imo
Some Rare Ahi Tuna is by far my favorite
Followed by anything else caught fresh.
I'm intrigued by the fish taco idea in the Q. That would be a nice break from the fried
and battered fish. Just a lil bottle of some chipotle sauce to drizzle.
Northern as long as its prepared boneless
Lakers
Bass
Wallies with a good batter otherwise they are tasteless imo
Some Rare Ahi Tuna is by far my favorite
Followed by anything else caught fresh.
I'm intrigued by the fish taco idea in the Q. That would be a nice break from the fried
and battered fish. Just a lil bottle of some chipotle sauce to drizzle.
“...only when one comes to listen, only when one is aware and still, can things be seen and heard.” ? Sigurd F. Olson, Listening Point
09/05/2019 09:04PM
My most memorable was probably some really nice rainbow trouts I caught up there. Used the cajun shore lunch. I was really drunk but man it tasted soooooooo good.
Other than that I like pike and walleye like most people. I won't eat bass, suckers, blue gill, or perch. Or anything like them for that matter. Pretty much a walleye, trout, and pike guy.
Other than that I like tuna, salmon, basically any fish out of the ocean I would imagine. But it is so different than around here.
Other than that I like pike and walleye like most people. I won't eat bass, suckers, blue gill, or perch. Or anything like them for that matter. Pretty much a walleye, trout, and pike guy.
Other than that I like tuna, salmon, basically any fish out of the ocean I would imagine. But it is so different than around here.
“Adopt the pace of nature: her secret is patience.” - Ralph Waldo Emerson
09/14/2019 10:53PM
Best fish I can remember was Ono w/ butter caper sauce at Volcano House Rest at Nationational park in Hawaii. Not sure what an Ono is actually. But in general it's hard to beat a southern flounder. Orange Roughy used to be good, but I think they've been overfished. Walleye's up north of course. The pike we had was ok, but it seemed to have a stronger taste I found a little offputting. I'm not sure I really like fish if they are fishy or squishy (catfish)
"Geography is just physics slowed down, with a couple of trees stuck in it." Terry Pratchett
01/23/2023 12:31PM
The Great Outdoors: "quote griswold: "My menu will always have Pike listed before Walleye in and out of the BWCA."
I agree, Pike is the best tasting fish.
That's coated with plain liquid mustard, Bearden Farms breading, and fried in hot bacon grease or oil.
Boiled Pike, you have got to be kidding me!!!!"
I strongly agree with you ... Pike is the best tasting fish.
Nice thread too
01/23/2023 03:58PM
For BW fish - my current order is
1. Lake trout
2. Crappie
3. Brook Trout
4. Walleye
5. Northern
6. SMB
7. LMB
8. Bluegill
5-8 I generally avoid due to all the black spot that seems to come with them. I know cooking kills it, but still not loving it.
1. Lake trout
2. Crappie
3. Brook Trout
4. Walleye
5. Northern
6. SMB
7. LMB
8. Bluegill
5-8 I generally avoid due to all the black spot that seems to come with them. I know cooking kills it, but still not loving it.
"Fool me once, shame on...shame on you. Fool me, can't get fooled again" - W
01/24/2023 11:00PM
Lawnchair107: "I would love to conduct a fish eating contest. I bet I could trick alot of you in what you think you’re eating outside of trout. All based on the lake in which the fish reside, 100%."
If deep fried in breading I couldn’t agree more. I prefer walleye in the BWCA as they are easier to clean but they are all delicious.
01/25/2023 01:44PM
It's interesting how many people in this thread like pike over walleye. I used to hate pike because of all the bones, but once I learned the 5 fillet method it's been a game changer and is now one of my favorites. I don't think I've ever ate a smallie, for whatever reason they've always been released. I should give one a try sometime.
Pike, eyes, perch, sunnies, crappies, and a SE MN stream trout on the grill is tough to beat.
Pike, eyes, perch, sunnies, crappies, and a SE MN stream trout on the grill is tough to beat.
02/02/2023 06:06AM
Of the fish I've caught - in order of taste...
1. Big thick musky steaks cooked over apple wood. (I'm going to get crucified for that one by the musky fisherman, I know...)
2. Brook Trout cooked over a bdub fire.
3. Lake trout from Mountain Lake.
4. In no particular order - striped bass, walleye, smallies, largemouth, crappie, bluegill, perch, northern - they all taste great and are heavily dependent upon spices and how you prepare them. Fried or grilled - delicious.
5. Catfish. Bottom dwellers just don't get me excited even when they taste okay.
6. Suckers. We ate 4 of them in the BW and they were awful.
1. Big thick musky steaks cooked over apple wood. (I'm going to get crucified for that one by the musky fisherman, I know...)
2. Brook Trout cooked over a bdub fire.
3. Lake trout from Mountain Lake.
4. In no particular order - striped bass, walleye, smallies, largemouth, crappie, bluegill, perch, northern - they all taste great and are heavily dependent upon spices and how you prepare them. Fried or grilled - delicious.
5. Catfish. Bottom dwellers just don't get me excited even when they taste okay.
6. Suckers. We ate 4 of them in the BW and they were awful.
02/03/2023 11:52AM
In the BW I think pike are the best and lakers are the worst, but they are all excellent if cleaned and prepared properly. Walleye, saugers, and yellow perch are my favorite because of the ease of cleaning and they are reliably excellent (also plentiful and very easy to catch in canoe country) but pike taste even better. Outside of the BW but still fresh water, I would add stripers, wipers, blue catfish, flathead catfish, crappie, sunfish. I like the mild flavored fish and do not appreciate fishy or muddy flavors. We have for many years done large fish fries with 20-40 people and the consensus for the average person in blind taste tests is almost always walleye, catfish or crappie being the favorite. Catfish does require a bit more trimming of dark meat and fat but the results are outstanding, similar to the effort required for pike. I have tried over 40 species and we eat fish a lot and share it a lot. What a person likes is variable, but a lot has to do with prejudices. I have had drum, carp, gar, suckers, buffalo, bullheads, whitefish and other rough fish that have been excellent and restaurant worthy, but have also had a lot of very bad fish, often popular species that were served in popular restaurants. You have to know what you are doing!
So many fish,so little time
02/15/2023 02:32PM
For those who don't like trout, its probably because you are frying it. I cook my trout with the skin on and only use a little oil to keep the skin from sticking to the tinfoil or grill grate. There is already enough oil and fat in trout, so frying it makes it way too greasy.
Walleye is the second best because it's easy to prepare flakey white meat.
Pike is close behind, but it is a hassle to get all the bones out unless you have been doing it for years or are cleaning big pike. The Y bones are easy to cut through on eater sized fish.
Walleye is the second best because it's easy to prepare flakey white meat.
Pike is close behind, but it is a hassle to get all the bones out unless you have been doing it for years or are cleaning big pike. The Y bones are easy to cut through on eater sized fish.
02/16/2023 11:59AM
Best fish I've eaten that I caught myself are cutthroat trout caught in Alaska, Mahi Mahi and marlin caught in Mexico, and BWCA trout, northern, with walleye down the list, although I do remember some great walleye given to us by commercial fishermen near Kettle Falls a half century ago. My friend in Alaska says the salmon we get down here are mostly what he calls dog salmon, so named because they feed them to the dogs up there, not people. He swears by halibut and the tiger prawns they can catch there. I remember one memorable meal with him when we had king crab which he took directly from the pots of a friend who was a commercial crab fisherman. Then, there is nothing like a 200 pound marlin on the line.
03/29/2023 12:23PM
Gadfly: "Agree 100 percent !Basspro69: "Brook Trout "
I once baked a fresh caught brook trout without adding any seasoning or additional flavor and it was like eating candy. "
" I want to know Gods thoughts , The rest are details " Albert Einstein. WWJD
03/29/2023 04:30PM
Pinetree: "MidwestMan: "Close call for me between bluegill and crappie"
skin on or off? I scale and like the skin."
Scaled with the skin on is a great option for bluegills. But I have recipes for Bluegill Bouillabaisse and Deviled Bluegill so I skin half my bluegills.
03/29/2023 08:56PM
Pinetree: "NEIowapaddler: "Hard to beat bluegills. Although eater size smallmouth bass and walleyes are strong contenders too. "
Smallmouth around 14 inches are very sweet tasting."
They sure are. Smallies are by far the most underrated fish when it comes to table fare. I honestly can't tell a difference between them and bluegills, flavor-wise. And even a 14" smallie has more meat on the filets than 2 slab 'gills.
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