What the best tasting fish?
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Re: What the best tasting fish?
#161Fresh water - bluegills corn meal and bacon grease
Salt water - grilled wahoo
Salt water - grilled wahoo
Re: What the best tasting fish?
#162In order:
Freshwater: crappie, bluegill, catfish (wild)
Saltwater: Ling(lemonfish), red snapper, flounder
Farm raised fish are just barely this side of no-fish-at-all in my books.
IMHO, the filleting of bluegill and crappie should be outlawed; especially in light of a cleaning/cooking method that produces bone-free fillets.
The procedure is to first scale the fish, then make one long diagonal cut from just behind the head to just behind the vent. Said cut will remove the pelvic and pectoral fins, and the viscera. Batter and deep fry. Once done, and while still warm, grasp either the anal or dorsal fin (order is of no consequence) at the back and pull forward.This will remove these fins, as well as their internal support bones. Next, grasp the body at both the head end and and at the base of the tail. Push the head end towards the tail and slowly twist, all in one slow smooth movement. Voila'! You should now have two completely boneless fillets on your plate, and the tail fin, vertebral column and all of the ribs, still attached to the spine, in one nice neat package for disposal.
Bon Appetit'!
Freshwater: crappie, bluegill, catfish (wild)
Saltwater: Ling(lemonfish), red snapper, flounder
Farm raised fish are just barely this side of no-fish-at-all in my books.
IMHO, the filleting of bluegill and crappie should be outlawed; especially in light of a cleaning/cooking method that produces bone-free fillets.
The procedure is to first scale the fish, then make one long diagonal cut from just behind the head to just behind the vent. Said cut will remove the pelvic and pectoral fins, and the viscera. Batter and deep fry. Once done, and while still warm, grasp either the anal or dorsal fin (order is of no consequence) at the back and pull forward.This will remove these fins, as well as their internal support bones. Next, grasp the body at both the head end and and at the base of the tail. Push the head end towards the tail and slowly twist, all in one slow smooth movement. Voila'! You should now have two completely boneless fillets on your plate, and the tail fin, vertebral column and all of the ribs, still attached to the spine, in one nice neat package for disposal.
Bon Appetit'!
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Re: What the best tasting fish?
#163Crappie!! Ever see one of those Saturday TV fisherman put one back?
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Re: What the best tasting fish?
#164Any Salmon or Steelhead are always at the top of the list.
For true salt water sport fish: Mahi Mahi, and Red Fish from the Gulf.
Red fish are quite sporting, especially caught with a fly.
For true salt water sport fish: Mahi Mahi, and Red Fish from the Gulf.
Red fish are quite sporting, especially caught with a fly.
Re: What the best tasting fish?
#165Monkfish,Turbot,Dover sole,Sea Bass,
English by birth A Geordie by the grace of god.
Re: What the best tasting fish?
#166Freshwater - Yellow Perch from 45th parallel, north
Saltwater - Grilled Kingclip or Wahoo/Ono
Baked - Red Snapper w/ Crawfish stuffing
Saltwater - Grilled Kingclip or Wahoo/Ono
Baked - Red Snapper w/ Crawfish stuffing
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Re: What the best tasting fish?
#167
Crappie...Did you ever see one of those TV fishing guys release one? No, they went to the live well for later consumption. 

Have a nice day,
Andy
Andy
Re: What the best tasting fish?
#168Anything you or your kid catch yourselves!
Striper
Raw Bluefish with thin sliced onions and lime juice!!!
Brookies on a stick
Striper
Raw Bluefish with thin sliced onions and lime juice!!!
Brookies on a stick
Re: What the best tasting fish?
#169I don't like most fish makes it easy to release fish. ,I like saltwater fish for sushi, bluefin tuna, albacore, snapper, triggerfish.
Jason
Re: What the best tasting fish?
#170Since this thread has come back to life...I ditto the sleeper species. I make a trip or two out to east Texas for just pickerel fishing. Crazy fun and you get to use old old school flies like micky finns. I do just scale them, I don't fillet them but cook them up like trout. The meat will peel off the bones (if they are biggern 14" or so) I crazy delicious!freestoner wrote:Brookies are tough to beat. ... 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.
"Libertas et natale solum."
Or, as John Belushi might say, "Estne volumen in toga, an solum tibi libet me videre?"
Or, as John Belushi might say, "Estne volumen in toga, an solum tibi libet me videre?"
Re: What the best tasting fish?
#171Walleye, closely followed by European Yellow Perch. Alaskan Hallibut is a distant third
Re: What the best tasting fish?
#172Made some Alaskan Black Cod with a miso glaze a few days back. First time in almost 20 years I heard the wife said "delicious".
http://www.seriouseats.com/recipes/2013 ... k-cod.html
http://www.seriouseats.com/recipes/2013 ... k-cod.html
Re: What the best tasting fish?
#173Another vote for Walleye aka Zander!!!
Saltwater: spanish mackerel, mahi mahi. Best cold smoked fish I have ever eaten was a Striped Marlin, caught by a friend in NZ and freshly smoked and eaten. Fantastic!!
Saltwater: spanish mackerel, mahi mahi. Best cold smoked fish I have ever eaten was a Striped Marlin, caught by a friend in NZ and freshly smoked and eaten. Fantastic!!
Re: What the best tasting fish?
#175The bones also add a deeper, yet not stronger flavor, as well. The one exception to not filleting bluegills is for bluegill soup. Hmmm, delicious.aged_sage wrote:...The procedure is to first scale the fish, then make one long diagonal cut from just behind the head to just behind the vent. Said cut will remove the pelvic and pectoral fins, and the viscera. Batter and deep fry. Once done, and while still warm, grasp either the anal or dorsal fin (order is of no consequence) at the back and pull forward.This will remove these fins, as well as their internal support bones. Next, grasp the body at both the head end and and at the base of the tail. Push the head end towards the tail and slowly twist, all in one slow smooth movement. Voila'! You should now have two completely boneless fillets on your plate, and the tail fin, vertebral column and all of the ribs, still attached to the spine, in one nice neat package for disposal.
Bon Appetit'!
"Libertas et natale solum."
Or, as John Belushi might say, "Estne volumen in toga, an solum tibi libet me videre?"
Or, as John Belushi might say, "Estne volumen in toga, an solum tibi libet me videre?"
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Re: What the best tasting fish?
#176Cod is at the top of my list. Cheeks, tongues or fillets it's the very best.
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Re: What the best tasting fish?
#177Bluegill, hands down
"If people concentrated on the really important things in life, there'd be a shortage of fishing poles."
Re: What the best tasting fish?
#179Ah-haaa!Silver rat wrote:Cod is at the top of my list. Cheeks, tongues or fillets it's the very best.
Another Cod Tongue aficionada!
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