Wingman Posted March 30, 2009 Share Posted March 30, 2009 1. cold-smoked King (Chinook) salmon. (note: if you eat fresh (not smoked) salmon every day for a couple of months, eventually lighter salmon like silvers (Coho) start to appeal more and more). 2. Torsk--cod boiled and served with butter. 3. Fish fry with fresh bluegill (though come to think of it I've never been inclined to turn down crappie or catfish). 4. Trout, salt, pepper, four mix, butter, hot fry pan. Fresh trout will curl up in the pan. Link to post Share on other sites
Too Dogs Posted March 30, 2009 Share Posted March 30, 2009 Walleye, bluegil and pike. I noticed no one selected pike. I wonder if that is because of the "Y" bones, which can be fillet out? BTW- eating sharpies today!-Too Dogs Link to post Share on other sites
Backlash Posted March 30, 2009 Share Posted March 30, 2009 monkfish Link to post Share on other sites
mshowman Posted March 30, 2009 Share Posted March 30, 2009 Freshwater..... Its a tie between blueglll and yellow perch. Saltwater..... Blackened redfish followed by maui, grouper or flounder. Link to post Share on other sites
browndog Posted March 30, 2009 Share Posted March 30, 2009 Oily fish: bluefish; salmon, mackeral, smelt.... and any manner of brim, perch, crappie -- from a clean lake #1 is fresh bluefish -- on the beach over driftwood fire. Link to post Share on other sites
B du B Posted March 30, 2009 Share Posted March 30, 2009 browndog stole mine -- fluke and snapper blues, on a rack over a driftwood fire 5 minutes after they hit the sand... Blackfish (you may call 'em tautog) baked in a dutch oven with a little salt, pepper and paprika. Like freshwater fish, too, but I grew up on an island -- we ate what we caught. Link to post Share on other sites
Guest Posted March 30, 2009 Share Posted March 30, 2009 Char-grilled grouper. Eaten best after freshly speared and steaks are thrown right on a hot charcoal grill. Link to post Share on other sites
frugal pointer Posted March 30, 2009 Share Posted March 30, 2009 Flounder is one of my favs, fish all morning to catch a mess and Mom would fry them for supper....mmmmmm! Tautog is a great fish too, fun to catch and tasty to eat. When they were legal to keep a schoolie striper wrapped in bacon cooked in the grill, now that was a tasty treat. For freshwater yellow perch or brookies, whichever one I had in my hand at the time. FP Link to post Share on other sites
JonR Posted March 30, 2009 Share Posted March 30, 2009 Alaskan halibut caught that day. It's the "caught today" part that's key. That, and being killed and put on ice right away. Link to post Share on other sites
rprovines Posted March 30, 2009 Share Posted March 30, 2009 Pike is really good, I'd forgotten that because yeah, I'll generally throw them back rather than clean them. That and the fact that I adore predators. But another really good one is a small barracuda. Grilled and then a little butter drizzled over it. Hard to beat. And, I bet I haven't eaten any sucker since I was 16 years old but it was pretty good. Used to be a spring a staple for a couple of meals, we'd catch them in the creek when they come up from the big river to spawn. But bluegill's still better. Link to post Share on other sites
JClyma Posted March 30, 2009 Share Posted March 30, 2009 brook trout over a campfire with potatoes and onions. -Jeff Link to post Share on other sites
quailguy Posted March 30, 2009 Share Posted March 30, 2009 brook trout over a campfire with potatoes and onions. -Jeff Yep. x1. Quailguy Link to post Share on other sites
John Posted March 30, 2009 Share Posted March 30, 2009 Sword Shark mahi tuna trout Link to post Share on other sites
M.Harris Posted March 30, 2009 Share Posted March 30, 2009 Any kind of panfish, catfish, or large mouth Bass caught in a cold water creek in South Georgia. Bluegill, shell cracker, bream, mudcat, channel cat, Bass filets usually are cooked at a Southern fish fry. Served with hushpuppies or light bread, cheese grits, sweet tea, and maybe a taste of hard likker out back after the eatin'. Link to post Share on other sites
NHBirddogger Posted March 30, 2009 Share Posted March 30, 2009 I'm spoiled, it needs to be caught by me. Salt: Albacore then yellowfin then dolphin Fresh: Cast iron skillet fried in salt pork, brookies, streamside. Link to post Share on other sites
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