SNOOOK!
Tuna Steak- medium rare
Bluegill
Tuna Steak- medium rare
Bluegill
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What the best tasting fish?
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 WINDKNOT |
Re: What the best tasting fish? | #21 | ||
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Posts: 78 05/29/2007 21:34 |
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doloresboy |
Re: What the best tasting fish? | #22 | ||
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Posts: 446 05/30/2007 20:32 |
Walleye! EEHHH!
Matt |
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creakycane |
Re: What the best tasting fish? | #23 | ||
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Posts: 2381 06/25/2007 09:24 |
Halibut and Halibut Cheeks
Salmon Dover sole |
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Wally Murray |
Re: What the best tasting fish? | #24 | ||
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Posts: 246 06/26/2007 18:45 |
I happen to be a fan of shark, but it's been so long that I can't remember whether Blue or Mako. It's like Swordfish without the parasites.
Wally. |
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MTtyer |
Re: What the best tasting fish? | #25 | ||
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Posts: 26 06/28/2007 11:10 |
I suppose it's what you are raised with. I was raised in east TX so I love crappie, bluegill (brim in the south), and of course catfish. I live in MT now and just cannot get used to trout and other cold water species, which is good cause I let 'em all go anyway. Smoked salmon is good but it just doesn't compare to white, flaky fish. IMHO
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DrLogik |
Re: What the best tasting fish? | #26 | ||
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Posts: 1729 06/28/2007 23:20 |
If I'm in the mood for a meaty fish - grilled Cod
If I'm the mood for an every day fish - Alabama farm-raised Catfish (even if a person "doesn't like fish" farm raised catfish will convert them) If I'm up in the UP during Salmon season - grilled wild-caught Salmon for breakfast. Other than Salmon runs - Walleye without a doubt!!! Here in North Carolina? - I still have a penchant for Wild Brook Trout - though the last time I killed one was over 10 years ago. |
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Red Butt Retiree |
Re: What the best tasting fish? | #27 | ||
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Posts: 33 08/06/2007 14:15 |
OK, another vote each for halibut/Gulf flounder/Petrale sole - all excellent. And another vote for bluegill/crappie - same story. And of course red snapper (Gulf red snapper, not kelp-smelling rockfish of the Pacific). I've even enjoyed fresh-caught gafftop fried on the beach, sand and all, when I've been hungry enough.
But let's get serious about best-tasting: try a queen triggerfish the next time you catch one. It'll remind you of a limerick about a man from Racine; cleaning it is indeed a chore as it has very leathery skin. But once you're past that and have your fillets, you'll be amazed at the texture (firm, like flounder) and taste (delicate, sweet, the closest I can come is to say it's somewhere between crab and lobster). Or throw 'em all back and fry up a bunch of shrimp, which I prefer to just about any fish there is. |
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Shoeless Joe |
#28 | |||
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Posts: 574 08/19/2007 22:04 |
An east coast (i.e., Michigan) Lake Michigan jumbo Perch
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Red Butt Retiree |
#29 | |||
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Posts: 4 08/20/2007 11:26 |
Don't know how I managed to omit two of the very finest from my earlier response, but it's hard to top either dorado (mahi-mahi) or pompano. And in the
better-than-fish category, stone crab claws have to be near the top.
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bulldog1935 |
#30 | |||
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Posts: 4341 09/13/2007 14:26 Bulldog1935 |
Gulf-coast flounder and their big northern cousin, halibut.
crab cakes are a food group. |
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Titelines |
#31 | |||
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Posts: 1133 09/14/2007 10:47 Admin |
bulldog1935 wrote: If they're not, they should be.
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Red Butt Retiree |
#32 | |||
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Posts: 9 09/14/2007 12:12 |
After a lifetime of seeking the best crab cake possible, my vote goes unconditionally to those served at Aqua in San Francisco. I tried them the first time I
visited the restaurant, and have a perfect record going back almost to the time they opened - I've never eaten there without having the crab cakes. (Have
to admit, though, that former Aqua chef George Morrone's "Boca Steak" in Ignacio (about 20 miles north of SF) serves a very fine version
that's not a copy. If you're accustomed to the East Coast variety loaded with Old Bay Seasoning and bread, or the often spicier Gulf Coast variety I
still love, you'll find these a special treat. Mostly made of Dungeness crab meat, little if any filler, the saucing is what really sets them apart. The
original Aqua version was always served on a tomato coulis with a green garlic aioli. The recipe changed some over the years, more in presentation than in
substance. Just thinking of them is enough to almost make me regret retiring, since it's not as convenient to eat there any more. Yes, they're a food
group. Should we include deviled crabs as well? Just don't get me started on fried crabs. That's one thing I can't imagine doing with the local
crabs (Dungeness and red, mostly), but I've certainly put away a lot of blue crab bodies that way.
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flying fisherman |
#33 | |||
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Posts: 100 09/24/2007 22:19 |
Mahi - Mahi .........without a doubt !
Dan 
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tjsshl |
#34 | |||
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Posts: 82 11/07/2007 19:43 |
I can't believe that no one voted for: 1. wahoo - tastiest fish I've ever had.
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wjd |
#35 | |||
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Posts: 47 11/28/2007 21:50 |
Chilean Sea Bass ( I never eat it ant more)
Brook Trout from bracish water (some run to the sea) Halibut, Wild Salmon Grouper I would say fish is the last on my list to eat. When I do I really enjoy it. |
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seattlesetters |
#36 | |||
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Posts: 113 12/03/2007 16:04 |
I like all of these...it would be hard to number the list (all wild, of course):
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cregb |
#37 | |||
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Posts: 8 12/12/2007 20:58 |
Speckled Sea Trout
Redfish Flounder (scored in an "x" pattern, fried, then broiled in oven with lemon juice, ginger, and mango chutney!) Spadefish Mahi Mahi And that is in the order of availability to me on the SC coast. Spadefish fillets are wonderful done in butter on the grill! Creg |
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 maruoff |
yummy | #38 | ||
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Posts: 753 12/20/2007 12:43 |
I am not a fish eater at all (I hardly eat salmon and I dont eat trout, just dont like them) but here is my list of fish I'd eat everyday if I could:
freshwater: walleye perch salt: mahi-mahi spanish mackerel barramundi queenfish snapper Oh gosh and above all that are the Mud crabs of Cape York! |
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bearbutt |
#39 | |||
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Posts: 146 12/25/2007 15:05 |
I'm surprised no one has mentioned (shell)fish--in which case it is perhaps more about oceanic geography than specific varieties. I'm partial to
Wescotts (on the west coast) and Malpeques (on the east coast)--and also, sometimes, Kumomotos (depends where they were raised). The finest oysters I have had
were found at the market in Bordeaux--fine de claires from Arcachon, about 40 miles from Bordeaux--they were so unbelievably fresh, and that makes all the
difference.
For finned fish, I'll take a 6" wild brookie, fried in a cast iron pan with butter and a little salt & pepper, eaten in your hands--with a nice Mersault. bb |
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robcane |
#40 | |||
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Posts: 306 12/31/2007 00:03 |
Fresh pan-fried codfish fillet (dipped in egg and coated with mixture of Old Bay Seasoning and fine yellow cornmeal).
We few We happy few We bamboo brothers |
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