Brook Trout - not the wild variety as this causes guilt and puts a bad taste in my mouth.
Lake Superior Coho Salmon
Lake Superior Whitefish
Crappies caught through the ice
Walleye
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What the best tasting fish?
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 gooseberryrods |
#61 | |||
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Posts: 569 12/26/2008 23:58 |
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nayashewon |
#62 | |||
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Posts: 14 12/28/2008 14:43 |
1. Muskie
2. Brook Trout 3. Coho Salmon 4. Northern Pike 5. Crappie 6. Walleye 7. Halibut |
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whatsleft2 |
#63 | |||
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Posts: 690 02/26/2009 16:53 |
4inch brook trout cheeks....!!
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whatsleft2 |
#64 | |||
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Posts: 691 02/26/2009 16:56 |
Just kidding................(above) flounder/soul Erie Perch is hard to beat Salmon 
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 firehole |
#65 | |||
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Posts: 3720 03/01/2009 13:40 Local user |
Walleye and its salt water equivalent halibut.
Dennis |
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FF Papa |
#66 | |||
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Posts: 387 03/28/2009 12:24 |
Now the very best fish in the world is deep fried Carp from Joe Tess Place in Omaha Ne.
Then comes the rest: Smoked Salmon Smoked Halibut Catfish Bluegill Crappie
Last Edited By: FF Papa 03/28/2009 12:26.
Edited 1 time.
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Aransas |
#67 | |||
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Posts: 125 03/31/2009 21:02 |
Different tastes in no particular order..
Mahi Mahi Fresh grilled tuna Smoked sockeye salmon Red snapper |
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tim simbari |
#68 | |||
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Posts: 347 04/06/2009 21:32 |
That would be Halibut, Cod, Grouper, Mutton Snapper.
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riverwader |
#69 | |||
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Posts: 19 04/26/2009 22:16 |
Nothing like a smelt fry guys. Fried with sweet potato wedges. Only there hasnt been a good smelt run here in the great lakes for years. You could fry them in
the deep fryer heads and all and heat like 450 of them with a cold beer, some fried wedges with chive sour cream and butter. I pray every season that the smelt
run again, but they it seems are gone forever.
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Blue Quill |
#70 | |||
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Posts: 150 04/30/2009 23:26 |
Black fish or striped bass, either caught in cold water (late fall/early winter). Broiled.
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flyboy912.fiberglassflyro... |
#71 | |||
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Posts: 5 05/08/2009 23:33 |
All the warm water bluegill, perch, small bass. Redfish, Pampano, but you don't want to eat shark, you don't know who he has been eating.
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Golfswithwolves |
#72 | |||
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Posts: 4 05/09/2009 22:37 |
Does nobody vote for Lutefisk?
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speyrod |
the good old days | #73 | ||
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Posts: 5 06/23/2009 20:55 |
lutefisk , that form of fish dish is made once a year in my home town so the old timers can remenber just why they let the old country, the best fish to eat is
columbia river king salmon cheeks sadly these are hard to come by these days!
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hdrmd |
#74 | |||
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Posts: 22 06/27/2009 09:46 |
Freshly caught Salmon when in Alaska; bluegill everywhere else. DR
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JGF |
#75 | |||
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Posts: 46 07/12/2009 16:54 |
I have to agree with a previous post..... very fresh wahoo is hard to beat and I generally don't like fish! No Captain releases Wahoo when legally taken.
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RPL |
All Manner of Fish . . . | #76 | ||
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Posts: 222 07/21/2009 18:46 |
All manner of fish can be great tasting. Much depends of freshness, season and venue. Tuna, or just about any other fresh fish for that matter, prepared as
sashimi at Tokyo's Tsukiji fish market before sunrise can be memorable, especially when accompanied by a cold sake in winter. Fresh anchovies deep fried
and washed down with Turkish "raki" on the shores of Bosphorus while watching the sun set over the "wine dark sea" can leave an indelible
impression. Fresh-caught walleye, simply seasoned with salt and pepper, cooked whole (after cleaning/gutting) on a campfire on the shore of Lake Chippewa,
Wisconsin, and enjoyed in the company of family or friends, can be one great meal, especially when accompanied by a very cold beer. Any fresh, pan-seared fish
-- swordfish, tuna, mahi, halibut, hamachi -- consumed in good company and with a good California wine while watching the sunset over the Pacific, preferably
within sight of the Golden Gate Bridge, can be ethereal. You get the idea.
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Spey Salar |
#77 | |||
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Posts: 31 08/07/2009 16:09 |
First Place: Tie smallmouth bass filets or white perch, dipped in corn meal and fried in bacon grease on an island shore by a Maine Guide Distant Second Place: Walleye |
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mac7x |
#78 | |||
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Posts: 893 08/09/2009 15:05 |
Haddock.
Lake trout fillets fried up in bear fat along with potatoes and onions on the bank of a Labrador river is really excellent, as well. Big disappointment: walleye; after hearing so much about it over the years, I ordered it in a restaurant in Fon du Lac. Maybe it wasn't fresh, but it certainly wasn't very good. |
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dfaction |
Brookies and eggs | #79 | ||
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Posts: 2 08/19/2009 09:52 |
My father had several very important lessons to teach me:
Never cross more than five bodies of water without wetting a line. If you're too busy for fishing, you're too busy. Never marry the daughter if you couldn't marry the mother. (I ignored that piece of advice, but only once.) Never eat a fish more than five minutes away from the stream you caught it in. Brookies with eggs by the side of the stream is how we started many mornings on the Bushkill in eastern PA. |
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freestoner.fiberglassflyro... |
#80 | |||
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Posts: 324 09/19/2009 01:42 |
Brookies are tough to beat.
But Maine white perch beat them. Sleeper species- chain pickerel. As long as you skin them, instead of just scaling them. Don't bother with fillets. Cut the flesh off the bones (considerable) into strips, and cook them like fritters.
"I stare into the deepest pool of the river which holds the mystery of a cellar to a child, and think of those two track roads that dwindle into nothing
in the forest. I have this feeling of walking around for days with the wind knocked out of me." --Jim Harrison
Last Edited By: freestoner 09/19/2009 01:45.
Edited 2 times.
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