Best Tasting Freshwater Fish

[Greg Meyer]

The perch pics and comments inspired this...



What is the best tasting fish?



1) Walleye fillets "poached"... I make a temporary "pan" of doubled aluminum foil with an edge, placed over indirect coals on a Weber... Fillets get sea salt, , coarsely ground black pepper, lemon pepper, and butter (lots!) Cook until flaky in the covered grill...



2) (A Tie) Deep fried whole channel cat (panfish dressed, skinned and head and fins removed) or flathead catfish cleaned and "steaked" (cut into vertical slabs) rolled in egg and milk mixture, then covered with yellow cornmeal and flour mixed... then fried in peanut oil



3) Crappie fillets fried, as above (cornemal & flour)

 

[Barry Dufour]

 

[Barry Dufour]

Opps!!

Down here south Louisiana it's the sac-a-lait. It's tender and moist. You can pay fry or better yet make an etouffe ( tomato sauce) over white rice. Ma sa se bon!!!

Barry

 

[Bill McElroy]

Perch,....Walleye,...Crappie & 'Gills,...Smelt,..and smoked salmon......:wub::wub:

 

[Greg Duggan]

jeeze, i just let them go after they pose for some pics...

i didn't know that you could eat these things.



GregD

 

[TrepMan]

Walleye fresh from the lake still kicking, filleted and cooked in a outdoor fire with butter and a little Lemon/Pepper!

 

[Scott Allen]

Walleyes, perch, crappies, or bluegills in beer batter with hushpuppies and a Guiness.

 

[fatrap]

Walleye baked in lemon juice n butter

Walleye breaded and deep fried

Crappie n bluegill same way.





Take two or three b. gill or crappie fillets put into egg and milk batter together then in flour sticking them together as one piece. Then fry brown n place on a toasted hamburger bun with tarter sauce and lettuce. Serve with dill pickle spear and fries.



fatrap

 

[Jim in VA]

Yum!! All sounds great! My favorites (in no particular order):



salmon

trout

walleye

stripers (out of Lake Anna's cold side - so they count as freshwater!)

 

[Bryan McDonough]

I have only eaten Crappie, Black bass and ctafish from freshwater. I eat more crappie that anything else.

 

[Berry Lindley]

Walley, sauger, crappie. That's about all I keep. Fried is the best, but we usually eat them broiled or baked over spinach with a white cheese sauce.

 

[Jimmy Easterling]

I don't care for but two freshwater fish. Tilapia and trout over a bed of pasta with any sauce but tomato based.

 

[Texas Transplant]

For easy access from my lake(s)/area:



1) Crappie



2) Channel Cat's



From the gulf: Flounder or redfish



If no restrictions applied to area: has to be those Fresh Walleye's from those clear lakes in Ontario (I'm with Trep on this one). Can't think of much better than those.



Tex

 

[mike chip]

my vote goes to the snakehead... very tasty

mike c

 

[Rich Eder2]

Barry, If it says etouffe I like it but a walleye shore lunch is hard to beat. Crappie is probably second on my list. Fresh northern pike cleaned properly is pretty good also.

 

[Mini]

jumbo yellow belly perch caught through the ice. fillet and drop in a pan of butter....RIGHT IN THE SHANTY!!!!

 

[Jim in VA]

Mike C. - you actually got to taste one of those bad boys? Still didn't manage to catch one. Course, getting out on the river only two or three times will mess up your average!

 

[ND Bass]

Fresh Rainbow Trout on the open fire in front of a tent on a mountain somewhere....and about 75F, clear sky.

 

[William H. (Bill) Barham]

I rarely if ever keep anything I catch any more.. However, I do love White Perch but they're a salt water fish. Yellow Perch and Yellow Perch roe, imho, is as good as it gets.



Uncle Billy

 

[David Munaretto]

I can't believe there isn;'t one perverted comment here -I'm disappointed......

 

[Gilbert Scales2]

Here in Southeast Louisiana,



1) Sac-a-lait (Crappie)

2) Catfish



Bubby

 

[Mike L.]

Bluegills from clear cool Canadian waters!

 

[firedog978]

Yellow perch........

 

[Kevin Izzi]

This time of year.......Mrs Pauls I don't have to freeze my butt off to eat...LOL

 

[andy durda]

To figure out best tasting fish don't add any extras or seasonings. All this brought to mind a old recipe for carp. First nail fish to a nice oak board. Season with salt pepper garlic and melted butter. Bake at 325 for 1/2 hour. Throw fish in the trash and eat the board. :lol:

 

[mike chip]

we will get you all you want next year jim...

mike c

 

[JR F]

Tequila and any fish...

JR:wacko:

 

[Carlos Hathcock III]

Walleye!!!! By far!!!!



Whatever way Neeley makes it!

 

[Dan J.]

Walleye/Perch shore lunch in the middle of nowhere is tops in my book!

 

[Humminbird Greg]

All great suggestions here but I think it all comes down to - whatever I can catch and cook that day!

 

[Gene B]

I'll say fresh walleye from Canada too, but.... When we went to Canada we stayed on one lake and only fished it the afternoon we arrived, then we'd fish another lake that had more walleye. We would catch walleye and smallmouth on the first lake and what ever we caught that first afternoon is what we ate the next day. The only way to tell the difference between walleye and smallmouth was the shape of the fillet's. They were every bit as good as the walleye. :wub:

Please don't banish me for my indescretion.



Gene