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 Rockthief |
#41 | |||
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Posts: 75 01/10/2008 14:44 |
walleye
halibut perch crappie cook your favorite outdoors on your grill. try smoked sturgeon sometime. I like it better than smoked salmon. |
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lmcevers |
Brook Trout | #42 | ||
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Posts: 488 02/02/2008 07:10 miupper |
Of all the mention of brook trout only one mentioned cast iron pan! Here in the U.P. 2 items you must carry in your truck, a cast Iron pan and a chunk of
lard! Yes bad for the cholesterol, but there is no other taste like it. Try it once! Larry
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troutbum619 |
#43 | |||
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Posts: 6 02/02/2008 19:30 |
Crappie for freshwater
Halibut for Saltwater How come no one said Carp? mick |
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socksaunders |
#44 | |||
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Posts: 2 02/09/2008 10:42 |
I am astounded that no one has mentioned bluefish. I know, I know--you tried it once, and you will never make that mistake again. It was strong tasting, oily,
fishy, and generally speaking, gross. But you didn't have fresh bluefish. You had bluefish the day after it was caught. Or maybe even the evening after a
morning catch. Listen. When you catch one this summer some evening, bonk it and leave the blitz early. Call it day, head home, filet it, fire up the grill, and
bake it in some slitted tinfoil with whatever seasoning you enjoy--italian herbs and oil, a garlic vinagrette, a mustard-based marinade, a creamy dressing.
Maybe put on some summer squash and par-boiled potatoes, too, and a few ears of corn that you roast in the husk, directly on the grill (let them soak in sugar
water for a few hours beforehand). You might also want some crusty bread and butter, or good quality olive oil, and salt and pepper. Wash it all down with a
Dogfish Head 60 Minute, or a Harpoon. Then, when you're done, come back to the forum, pull up this thread, and thank me.
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Flyman615 |
Top 5 | #45 | ||
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Posts: 2594 03/10/2008 22:41 |
1) Walleye
2) Perch 3) Walleye 4) Perch 5) Walleye Guess which is the SD State Fish? Scoff if you must...but don't knock it 'til you try it. Best, Flyman 
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SAElkins |
#46 | |||
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Posts: 4 03/14/2008 10:39 |
Salt:
Stuffed flounder Asian redfish nachos Grilled red snapper marinated in Italian dressing Grilled salmon Seared tuna Salmon or tuna sushi Shrimp on the barbie w/ Old Bay (ok, not a fish...) Poached whiting Grilled sheepshead Fresh: Trout Amandine Grilled trout Pan-fried trout Pan-fried bluegill Deep-fried catfish |
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DriesVR |
#47 | |||
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Posts: 45 04/09/2008 13:36 |
Monkfish (monkfish liver in particular if available)
Polenta e baccala' (polenta and dried cod cooked in milk and onions) ...and I guess anything that can be eaten raw out of the sea. |
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brooklyn fly fisher |
#48 | |||
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Posts: 174 04/28/2008 23:20 |
But the best, the best meal is the trout, small and tender, cooked with bacon, potatoes, and eggs. Suck the head. |
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DrLogik |
#49 | |||
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Posts: 1440 04/30/2008 20:07 |
I've eaten oysters in many places, the best I have ever eaten are the little "McClellanville" oysters harvested from the waters off
McClellanville in South Carolina. Oh, and the shrimp that come off those boats during shrimp season are the best to. Real "Shrimp-N-Grits" are made
with local South Carolina/Georgia eastern white shrimp and real stone ground grits from the same area. Nothing else comes close. Except one place...in Maine,
Rockport..a small restaurant there had fantastic shrimp and grits. Bet the chef worked in Charleston, SC for a spell. They were the real deal to.
Last Edited By: DrLogik 04/30/2008 20:11.
Edited 1 time.
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pvansch1 |
#50 | |||
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Posts: 3591 05/05/2008 11:50 Moderator |
As a kid we would sail out to Block Island, RI.
Anchor outside Great Salt Pond and land a few door mat sized fluke. Once we had enough for dinner, we would continue into the harbour and get situated for the stay. My brother and I would then hop into the dingy with a our clam rings (can't take cherry stones too small) a jar of cocktail sauce, a knife and a quart bucket (that was all you could take in a day) and head to the north side of ther harbour where the clam beds were, We'd eat as many as we would put in the bucket and then head back to the boat. A couple of gouhogs were also taken for chowder. Nothing better than fresh seafood. Pete |
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cucu2008.xena |
#51 | |||
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Posts: 1 05/06/2008 01:11 |
Salmon is the best tasting. The only fish I've ever caught is perch.
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Caneyscud |
#52 | |||
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Posts: 2 05/19/2008 12:31 |
Just about any fish, but if I had to pick
Fow now - Spotted weakfish, speck - whatever you want to call them. With bluegill right behind But walleye is right there, but since I have only had it once - more testing is needed. For the sake of scientific research anybody have any extra?
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youcuuu.movingintostill... |
#53 | |||
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Posts: 2 05/28/2008 02:50 |
It's a tie between catfish and walleye. Both are fun to catch and fried up; for good eat'n!
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cebfishing |
#54 | |||
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Posts: 426 06/23/2008 23:24 |
Bluegill
Lake perch Walleye Can't argue with those of you who like fresh native brook trout...deep red flesh. My sister's favorite, fried in good Wisconsin butter. Suprised no one mentioned Artic Char. Great taste. Special items: Lake trout "cheeks" at a Door County fish boil! Shad roe................to die for!! Chuck |
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riverfloggin |
#55 | |||
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Posts: 28 08/22/2008 22:08 |
socksaunders wrote: Gospel truth. Cooked any way with any seasonings. The freshest of bluefish is the finest fish I've eaten. |
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hauloholic2 |
My Faves | #56 | ||
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Posts: 38 08/23/2008 15:10 |
1. 10-minute old sockeye sashimi, eaten riverside with wasabi and soy that you had foresight enough to pack in with you (don't forget the pickled ginger
root slices)
2. Fresh amberjack poached in brown sugar water with fresh-ground white peppercorns 3. Poor Man's Lobster (boiled young halibut chunks dipped in drawn butter) 4. Grilled fresh sockeye filet -- with butter, fresh squeezed lemon, and sprinkled heavily with dill weed 5. Blackened wahoo steaks with capers and a side of rosemary fried taters |
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notenoughhours |
#57 | |||
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Posts: 55 09/11/2008 19:15 |
Well.....there have been alot of posts with a very diverse range of "best taste" opinions, but I don't know about you guys, but it seems to me
that it doesn't matter if I am trout fishing in the North Cascades of Washington, Deep Sea fishing in Cabo San Lucas or Crappie fishing in the Columbia
Basin........if it is a fish that I just out-smarted.....when I take that first bite...they all seem to be my favorite at that moment in time.
Rick |
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BillSonnett |
Bluegills taken from beneath the ice | #58 | ||
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Posts: 2 12/03/2008 00:44 |
There always good, but never better than when taken from extremely cold water.
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robcane |
#59 | |||
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Posts: 366 12/11/2008 11:53 |
When I worked for awhile on a lobster boat in Gloucester, Mass., I had access to a bonanza of fresh seafood on the wharf.
Someone mentioned young halibut as 'poor man's lobster' (which I always thought would be a good name for a bar band), but I always thgought monkfish tail was 'poor man's lobster.' I guess there's more than one out there. Anway, Monkfish tail is very dense and meaty and baked with olive oil, garlic and some lemon it is outstanding. Also, in fall when the boats came in with fresh bluefin for export to Japan for sale on the sushi market, I could usually get some tail meat for free. This is very rich meat that I would chunk up and pan fry in olive oil and garlic in a hot skillet. Of course there was always free lobster off the boat, especially shedders or culls, but I actually got sick of that after awhile. North Atlantic shrimp, caught in midwinter, are a delicacy. They're pretty smallish but all you have to do is steam a few pounds whole unshelled with water seasoned with Old Bay and sit down with a couple six packs of microbrew (Shipyard Export anyone?) and a few friends and go to town. There were sometimes scrod cod in the lobster traps and I usually filleted one on the boat, put it in foil and cooked it on the engine block while we were hauling traps in winter. Can't tell you how great that tasted. There were plenty of Portuguese fisherman back in the day and still some left. A few hole-in-the-wall Portuguese restuarants make the finest fish stew you can imagine... tomato based, loaded with fresh cod or Monkfish, scallops, shrimp, plenty of garlic... great on a winter day with crusty French bread. A couple coffee shops still cater primarily to fishermen (not all that many left -- commercial fishermen or their hangouts), but those places are my favorites. One down on the waterfront opened around 3-4 a.m. and served fish cakes and beans for breakfast. Great stuff if you're looking at a cold day on the water in January with sea smoke coming off the water... if the harbor isn't iced over. If the harbor is iced over just sit and bullshit with the cook-owner and share a few shots with the gang. A small restaurant called Halibut Point serves great Manhattan style chowder. Again, that and a hunk of fresh Italian bread from the bakery up the street are all you need for dinner. Plus a few fresh drafts of Ipswich Ale, naturally. Man I miss the seacoast. We few We happy few We bamboo brothers |
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fisheye444 |
mmmm. | #60 | ||
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Posts: 85 12/16/2008 19:16 |
tilapia.
Orange roughy. |
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