Click to View the Full Thread

Author	Message Text
rdmarr	06/17/2019 07:28AM   WhiteWolf: "halibut hands down." +1
Zwater	06/16/2019 03:18PM   Not a huge fan of thick fillets of any fish. Except mahi, halibut or red snapper. Give me a nice crusted sunfish or crappie fillet anyday. An awesome big potato chip:)
moosedoggie	06/15/2019 08:25AM   Walleye, then perch. But I'll eat bluegill, catfish, and bass with no problems.
johndku	06/15/2019 07:43AM   Lake Erie perch. Can't beat 'em.
Basspro69	06/15/2019 08:49AM   Brook Trout and it’s not even close !
Bearpath9	06/15/2019 08:57AM   Crappie, Bluegill, Trout, and Bullhead (early May-June and batter fried).
PikeLover	06/16/2019 08:44AM   laker
midfin	06/18/2019 04:25PM   I used to feel the same way, never was a big fan of thicker fillets. I went salmon fishing on Lake Michigan, and was blessed with a bunch of thicker fillets. An internet friend suggested a brine, which consisted of soy sauce, apple cider vinegar, water, coarse kosher salt, black pepper, and brown sugar. I used it, and it was very good. I grilled the salmon and it was amazing. I liked it even more when I made up a dip of real butter, a dash of garlic, and a splash of lemon juice. It seemed to me after several tries, that the flavoring was pretty similar to teriyaki marinade. I started using the bottled version of the marinade, and found that it made nearly any thicker fillet, delicious. I'm more of a crappie and bluegill guy myself. The less fishy tasting it is, the more I like it. With that being said, I've found that marinating a 24 pd king salmon and smoking the extremely thick fillets, was pure magic. I had 3 non fish eaters, tell me it was the best tasting fish they ever ate. I've done it with larger lake trout, and a couple of 6-8 pd channel catfish. The results are always delicious. I've also found that cutting out any lateral line, dark meat, or meat with skin on it, will take away a lot of the fishy taste. Some people like it, I'm not one of them.
Zwater	06/18/2019 05:45PM   I brined and smoked halibut, trout, salmon and northern in my Bradley smoker with cherry wood one time at deer camp. Just stack the wood pucks and leave it on medium high (about 200 degrees). It automatically puts in a new wood puck every 20 minutes. Empty the water pan with the burnt pucks every once in awhile. The northern was the first to get eaten up. Love smoked fish!
missmolly	06/16/2019 07:12AM   I'm going with northern Lake Michigan perch, out of 40' of water. So cold, sweet, and nutty! However, a spring brookie is a close second.
WhiteWolf	06/14/2019 11:30PM   halibut hands down.
Zwater	06/15/2019 12:17AM   Mine too, and Mahi. Freshwater exclusive:)
x2jmorris	06/15/2019 06:28AM   BWCA: Northern World: Ahi Tuna
Zwater	06/14/2019 11:00PM   I love a nice crusted sunfish or crappie fillet. Followed by a Y-boned out northern pike fillet. Walleyes are great with whatever ingredients you use. Smallies, we never keep. Yuck!
walllee	06/15/2019 02:37PM   Walleye
Outdoorsfan69	06/19/2019 04:04PM   1. Walleye 2. Perch 3. Crappie
missmolly	06/17/2019 10:47AM   shock: "brook trout are always at the top of the list , but i'm not able to be on brook trout lake that often. boneless pike is spectacular. on most BW trips , pan seared lake trout w/skin on freak'n awesome " That third photo is top notch. It's professional grade.
old_salt	06/15/2019 09:20PM   Alaskan halibut or red salmon.
jungro	06/15/2019 09:53PM   I’ll second the Lake Erie perch!
CampSnkRpr	06/17/2019 10:40AM   Honestly really enjoy walleye then pike up in the BW. If at the coast, fresh tuna, mahi, and salmon are all good.
midfin	06/18/2019 07:32PM   The halibut sounds interesting? Can't say that I've ever had the pleasure. My son went on a boat out of the outer banks in North Carolina and caught a 97 1/2 inch bluefin tuna. I think the weight was something like 472 pds? I got a chunk of that, marinated it in teriyaki and grilled it. That was mighty good. I found with the salmon, the coho's, steelhead, and kings, I like them better marinated, then grilled. With the bigger salmon, marinating and smoking them was outstanding. I usually use apple wood from a couple of trees in my backyard. Another favorite for thinner fish, is blackening. The smaller 14 inch walleyes we caught a few weeks ago were perfect. It takes extreme heat, and I've only been able to properly char them with an iron skillet. It works exceptionally well on an open fire with wood like we enjoy in the Northwoods. I've played around with the recipe a bit. This is what I've found I like best. 3 tablespoons sweet or smoked paprika 3 teaspoons salt 3 teaspoons onion powder 1 teaspoon garlic powder 1 tablespoon black pepper 1 1/2 teaspoon dried thyme leaves 1 1/2 teaspoon dried oregano 1/4 cup plain bread crumbs For a little spicier mix, add a stronger pepper type, like cayenne, or crushed red peppers. A bit of cumin will give it a bit more Mexican or Cajun flavor, if you prefer? Get the skillet white hot, throw the breaded fillets on the skillet and let cook for a short period 1-2 min, then toss either melted butter, or I usually use thin pads of butter on the skillet. It creates the charred blackened affect. Then flip, and repeat on the opposite side.
AdamXChicago	06/18/2019 09:11PM   1. Crappie 2. Walleye
shock	06/16/2019 02:16PM   brook trout are always at the top of the list , but i'm not able to be on brook trout lake that often. boneless pike is spectacular. on most BW trips , pan seared lake trout w/skin on freak'n awesome