Fishing Forum

What's everyone's take?
[signature]

EASY choice for me...gimme a JUMBO perch.
[signature]

Ok, Being a Utah native and life long trout fisherman and not really liking fish that much I have to admit that warm water species are more palatable than trout and easier for me to fillet. I particularly like bluegill. That said I will share a couple of experiences with you trout eaters. I have spent some time backpacking in my younger days sometimes for extended periods. It is virtually imposible to pack enough food for 10 days on your back so you rely heavily on fish to supliment your diet. Eating fish twice a day for 10 days you quickly determine what you like and get pretty picky. After the first two days you take the cutthroats if you can't get anything else but if you catch brookies you release everythig else.
[signature]

Walleye. They are the best. Like a huge perch. Perch are next. They are like a small walleye.
Crappie, wipers/stripers and Bluegill are next. Both nice white meat.
After that I would say Kokanee then the other trouts.
[signature]

Brook trout over 11,000 feet cooked in tinfoil in an open fire, seasoned with lemon pepper and butter, mixed in with mashed potatoes. All at least 15 miles from the trailhead. Fish never tastes so good....



lurechucker
[signature]

1st choise - Kokanee [blush]
2nd choise - Mac
3rd choise - Any other trout
[signature]

Living in miami i ate grouper and snapper deep fried all the time yummy!![] As of freshwater whitebass hands down!![laugh]
[signature]

COW []
[signature]

channel cats by farr. especially from clear waters like echo.. and some hush puppys
[signature]

I've never had a good cooked walleye before. I've tried cooking one one time but just didn't turn out. I hear its the best and so far it shows its the best. I've also never had perch, how do you cook them?
[signature]

[reply]
COW [] [/reply]
[cool][cool][cool]
[signature]

I just cooked up a bunch of perchies last night. My first time preparing perch but I kept it pretty simple. I don't have the mesurements (cause I don't use them when I cook) but I basically mixed an egg, some flour, milk, and water to make a basic batter. Then I sprinkled in a bunch of seasoned salt, pinch of regular salt, couple hard shakes of Goyo seasoning (get it at latino food markets--great on most kinds of meat) mixed the batter up real good. I had pre-heated oil in a pan and just dunked the little filletts in the batter and fried them a nice golden brown. They were great with tartar sauce!!!! [cool]
[signature]

Channel Cats
Perch
[signature]

Walleye, to cook them I just do it like the perch above. I don't cook them fancy or anything. As a matter of fact a 15" eye produces 2 perfect size fillets for a hot dog bun and make a great fish sandwich. Use the other two lower behind the stomach fillets for breakfast.
I've never caught a catfish from clean water. I would probably like them too.
[signature]

I love any panfish especially perch. I moved from Alaska last summer so I was fortunate to eat halibut up there and they were awesome. Freshwater list in order perch, walleye, northern pike, crappie, blue gills/sunfish, burbot boiled and dipped in butter taste likes lobster, lake trout, brookies, catfish, bass, smoked trout and finally fried trout caught ice fishing. For cooking my fish especially panfish and other thinner meats I use about 1 part corn meal to 2 parts flour and heavily sprinkle this with cajun spice or the seasoned slat of choice and fry them in 375 oil until they float. Thicker meats like cats, walleye and pike I use a coconut covering like for coconut shrimp and cook at 375 until they float as well. Just make sure if you are doing the coconut recipe for cats the oil is at 375 or they will just soak the oil up and be nasty. If anyone wants the particulars on the coconut recipe let me know. Good eating everyone.
[signature]

I'm on the perch and walleye band wagon .
[signature]

[font "Comic Sans MS"][#ff4040][size 3]Walleye for sure![/size][/#ff4040][/font]
[signature]

Hard to beat walleye fillets. I dont like trout-the meat tastes like youre licking a live one[unsure] Everyone tells me " just wait till you taste the trout that I can cook" still have'nt had a trout that I liked. I would like to know if there is way to get some of the 'fishy' taste out of trout.
[signature]

[cool][#0000ff]Start with good red-fleshed (well fed) fish. Forget soggy white fleshed hatchery pets. [/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]Fillet the fish and skin the fillets. Remove the line of flesh bones. Then, flour and fry or (my favorite recipe) oven broil on foil. A bit of lemon juice on the fillets prior to cooking helps remove some of the "fishy" taste. [/#0000ff]
[#0000ff][/#0000ff]
[signature]

Being from the south I prefer any white meat species. Bluegill, Eyes, and Catfish. But perch are on top of the list now. I like'em rolled in seasoned cornmeal and deep fried. No Slime rockets for me!
[signature]