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Posted: 2/14/2016 11:52:01 AM EDT
[#1]
Smoked mullet over oak. with Crystal hot sauce on the side
Gag Grouper- fried or blackened Pompano - baked en papillote with crab and lobster stuffing. catfish - breaded and fried with hushpuppies Cod - breaded and fried with chips Salmon - wild not farm raised |
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Posted: 2/14/2016 11:52:54 AM EDT
[#2]
shark marinated in thousand island and bbq'd.
Don't leave any leftovers.  the next day.
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Posted: 2/14/2016 11:53:47 AM EDT
[#3]
Fried- perch, bluegill, crappie or walleye
Grilled/Blackened- mahi mahi, tuna or rockfish |
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Posted: 2/14/2016 11:54:42 AM EDT
[#4]
Quote HistoryQuoted:
Really? Quote HistoryI've heard it's great-nobody eats it because everyone says it sucks. Very few people have actually tried it, or even know someone who's tried it. |
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Posted: 2/14/2016 11:55:41 AM EDT
[#5]
Toss-up for me.
Fresh walleye or fresh lake perch. The walleye could be grilled or battered and deep fried, the perch should be battered and deep fried. |
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Posted: 2/14/2016 11:55:49 AM EDT
[#6]
Sea Bass, Grouper, and Mahi.
Blackened when I can get it. |
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Posted: 2/14/2016 11:58:57 AM EDT
[#7]
Quote HistoryQuoted:
LMB is more of a sportfish than anything else. Plenty of other better and safer fish to eat, I wouldn't touch em. Quote HistoryQuoted:
Quoted:
Quoted:
Large Mouth Bass. Firm sweet meat. No I don't always catch and release. I eat them. EBR Yep. Bass from good clean water are very tasty. I always get a  from friends and family when I post pics of my fishing trip hauls on Facebook that include stringers full of trout and bass. Like the most common gamefish in America is endangered or something 
They never seem to mind when I supply 50lbs of filets for our annual fish-fry family reunion though. LMB is more of a sportfish than anything else. Plenty of other better and safer fish to eat, I wouldn't touch em. Is it walleye? No. Is it tasty, common and easy to catch? Yes If you're worried about it's safety, you probably shouldn't eat anything out of that water. It's no more of a hazard than any other predatory fish. A two year old LMB isn't any less safe than a two year old walleye, pike, trout or striper from the same water. |
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Posted: 2/14/2016 12:01:20 PM EDT
[#8]
Quote HistoryQuoted:
Bunch a fru fru, citified, nancy boys up here, The only acceptable answer is catfish with hushpuppies and fries that were fried in the stinky oil the fish were fried in and chased by prestigious amounts of PBR. this . so much this .... 
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Posted: 2/14/2016 12:09:23 PM EDT
[#9]
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Posted: 2/14/2016 12:10:24 PM EDT
[#10]
Quote HistoryQuoted:
Large Mouth Bass. Firm sweet meat. No I don't always catch and release. I eat them. EBR I've almost gotten into fights when people found out I wasn't going to release a legal bass. I have no problem releasing sub-legal fish but if it's legal it meets my frying pan, especially if caught out of cold(er) water. Mid summer, bathtub temperature water, I don't bother fishing. |
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Posted: 2/14/2016 12:11:03 PM EDT
[#11]
Quote HistoryQuoted:
Halibut or salmon |
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Posted: 2/14/2016 12:12:10 PM EDT
[#12]
Quote HistoryQuoted:
Catfish and swai Swai is catfish, just labeled with a different name to show it's not American catfish. The same fish is in the pet department under the name iridescent shark, and if you'd seen the water conditions it's raised in you wouldn't eat it. |
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Posted: 2/14/2016 12:12:13 PM EDT
[#13]
broiled hog Fish
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Posted: 2/14/2016 12:12:52 PM EDT
[#14]
Quote HistoryQuoted:
I've heard it's great-nobody eats it because everyone says it sucks. Very few people have actually tried it, or even know someone who's tried it. Quote HistoryQuoted:
I've heard it's great-nobody eats it because everyone says it sucks. Very few people have actually tried it, or even know someone who's tried it. I've tried it smoked and pickled, neither were worth a shit. We bought land with a 2 acre farm pond that was completely overrun with common carp. Nothing else was in there except shiners and we wanted to stock it and make a decent fishing hole. Started bowfishing, using tannerite, and shocking to kill everything so with the surplus of fresh carp I decided to look up some old time Appalachian recipes for suckerfish. The smoked carp tasted exactly like cat food smells. The pickled was edible, but nothing close to tasty. Asians seem to love steamed carp, but they also love bird nests and elk cock so their tastebuds aren't to be trusted. On the other hand, river suckers are very good eating. I wouldn't have believed it but a friend from Missouri brought some on a hunting trip. It's really bony so the meat is scored into something resembling curly fries then fried with onions and taters. Tastes very similar to yellow perch. I wish we had them in my area, I'd stop chasing the tiny pockets of perch we have near me. |
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Posted: 2/14/2016 12:16:07 PM EDT
[#15]
Yellowtail and Wahoo. Bluefin/Yellowfin
All fresh. Nothing like eating it the day or day after you catch it. |
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Posted: 2/14/2016 12:21:00 PM EDT
[#16]
King Salmon, and Steelhead.
I can tear up a mess of Perch too. |
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Posted: 2/14/2016 12:23:02 PM EDT
[#17]
Salmon,trout,halibut,orange roughy,sturgeon & grouper.
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Posted: 2/14/2016 12:23:30 PM EDT
[#18]
Quote HistoryQuoted:
I've almost gotten into fights when people found out I wasn't going to release a legal bass. I have no problem releasing sub-legal fish but if it's legal it meets my frying pan, especially if caught out of cold(er) water. Mid summer, bathtub temperature water, I don't bother fishing. Were said catchand-release-fags in a $100,000 sparkly purple boat? I really enjoy flounder or cobia. Fresh caught by me of course. |
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Posted: 2/14/2016 12:25:04 PM EDT
[#19]
Big thick grouper filet, marinated in Italian dressing and grilled over charcoal like a steak.
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Posted: 2/14/2016 12:26:43 PM EDT
[#20]
Crispy whole flounder is the only fish I want to eat at a restaurant,and the place I used to get it closed down.
Scored on both sides,seasoned and dredged in flour then fried. Should cover the entire plate. |
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Posted: 2/14/2016 12:29:02 PM EDT
[#21]
Local sculpin a.k.a. Pacific scorpionfish filets, lightly breaded and broiled.
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Posted: 2/14/2016 12:30:32 PM EDT
[#22]
Quote HistoryQuoted:
Were said catchand-release-fags in a $100,000 sparkly purple boat? . Quote HistoryQuoted:
Quoted:
I've almost gotten into fights when people found out I wasn't going to release a legal bass. I have no problem releasing sub-legal fish but if it's legal it meets my frying pan, especially if caught out of cold(er) water. Mid summer, bathtub temperature water, I don't bother fishing. Were said catchand-release-fags in a $100,000 sparkly purple boat? . Nope, but they watched way too many shows featuring sparkly boats. |
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Posted: 2/14/2016 12:31:11 PM EDT
[#23]
Quote HistoryQuoted:
Were said catchand-release-fags in a $100,000 sparkly purple boat? I really enjoy flounder or cobia. Fresh caught by me of course. Quote HistoryQuoted:
Quoted:
I've almost gotten into fights when people found out I wasn't going to release a legal bass. I have no problem releasing sub-legal fish but if it's legal it meets my frying pan, especially if caught out of cold(er) water. Mid summer, bathtub temperature water, I don't bother fishing. Were said catchand-release-fags in a $100,000 sparkly purple boat? I really enjoy flounder or cobia. Fresh caught by me of course. Usually the same guys that set the hook on every single bite like they're expecting a goliath grouper to hit their Roostertail on Lake Lanier. They also like to adjust their drag to the weight of the fish instead of the strength of their line to make that 14" bass seem like it's really giving them a good fight 
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Posted: 2/14/2016 12:31:36 PM EDT
[#24]
Quote HistoryQuoted:
Striper. This. |
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Posted: 2/14/2016 12:34:58 PM EDT
[#25]
Northern Pike.
/endthread |
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Posted: 2/14/2016 12:37:31 PM EDT
[#26]
Battered and deep fried.
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Posted: 2/14/2016 12:38:56 PM EDT
[#27]
Quote HistoryQuoted: Yep. I bring my restaurant with me.  http://i1194.photobucket.com/albums/aa364/muskymojo/Canada2014041_zps54507a7c.jpg http://i1194.photobucket.com/albums/aa364/muskymojo/Canada2014048_zps80c67130.jpg Quote HistoryQuoted: Quoted: Walleye But not from a restaurant. Yep. I bring my restaurant with me. http://i1194.photobucket.com/albums/aa364/muskymojo/Canada2014041_zps54507a7c.jpg http://i1194.photobucket.com/albums/aa364/muskymojo/Canada2014048_zps80c67130.jpg |
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Posted: 2/14/2016 12:39:14 PM EDT
[#28]
Quote HistoryQuoted:
Rockfish.... ahem... Striped Bass... is too important of a fishery, we put em all back regardless of size. Quote HistoryQuoted:
Quoted:
My favorites: - Rockfish - Swordfish - Mahi Mahi - Grouper - Red Snapper I am amazed that no one has mentioned Rockfish yet. Rockfish.... ahem... Striped Bass... is too important of a fishery, we put em all back regardless of size. They aren't land locked in most of VA, they are wild and spend part of the time in the ocean and part of the time in the rivers. People catch and keep them in VA. |
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Posted: 2/14/2016 12:41:05 PM EDT
[#29]
Quote HistoryQuoted: I've heard it's great-nobody eats it because everyone says it sucks. Very few people have actually tried it, or even know someone who's tried it. Quote HistoryQuoted: I've heard it's great-nobody eats it because everyone says it sucks. Very few people have actually tried it, or even know someone who's tried it. |
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Posted: 2/14/2016 12:42:09 PM EDT
[#30]
Quote HistoryQuoted:
I've heard it's great-nobody eats it because everyone says it sucks. Very few people have actually tried it, or even know someone who's tried it. Quote HistoryQuoted:
I've heard it's great-nobody eats it because everyone says it sucks. Very few people have actually tried it, or even know someone who's tried it. I've herd they are full of bones. |
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Posted: 2/14/2016 12:43:25 PM EDT
[#31]
Quote HistoryQuoted:
They aren't land locked in most of VA, they are wild and spend part of the time in the ocean and part of the time in the rivers. People catch and keep them in VA. Quote HistoryQuoted:
Quoted:
Quoted:
My favorites: - Rockfish - Swordfish - Mahi Mahi - Grouper - Red Snapper I am amazed that no one has mentioned Rockfish yet. Rockfish.... ahem... Striped Bass... is too important of a fishery, we put em all back regardless of size. They aren't land locked in most of VA, they are wild and spend part of the time in the ocean and part of the time in the rivers. People catch and keep them in VA. They are stocked in Anna and Gaston as well, as far as I know people keep and eat them there too. I thought landlocked striper fishing for keeps was a thing? Do they catch and release simply to keep the population there for catch and release fishing? "Important fishery" to me means "it tastes good and people want to eat them" |
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Posted: 2/14/2016 12:44:18 PM EDT
[#32]
Quote HistoryQuoted:
They aren't land locked in most of VA, they are wild and spend part of the time in the ocean and part of the time in the rivers. People catch and keep them in VA. Quote HistoryQuoted:
Quoted:
Quoted:
My favorites: - Rockfish - Swordfish - Mahi Mahi - Grouper - Red Snapper I am amazed that no one has mentioned Rockfish yet. Rockfish.... ahem... Striped Bass... is too important of a fishery, we put em all back regardless of size. They aren't land locked in most of VA, they are wild and spend part of the time in the ocean and part of the time in the rivers. People catch and keep them in VA. We keep them here in GA too. They really do a number on trout populations, to the point that a lot of baitshops sell 8-10" rainbows as bait for trolling stripers. |
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Posted: 2/14/2016 12:45:06 PM EDT
[#33]
Wahoo
Cobia Grouper Dolphin (if it's called mahi it tastes like tourist) Posted Via AR15.Com Mobile |
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Posted: 2/14/2016 12:46:03 PM EDT
[#34]
Quote HistoryQuoted:
I've herd they are full of bones. Quote HistoryQuoted:
Quoted:
I've heard it's great-nobody eats it because everyone says it sucks. Very few people have actually tried it, or even know someone who's tried it. I've herd they are full of bones. I do know that's true, that's why the one in the linked photo looks like it was in a bread slicer. I've also heard smaller ones taste better-that's why I haven't eaten one-most I catch are 10-35 pounds. Fun, but bigger than I want to cut up just to sample edibility. |
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Posted: 2/14/2016 12:46:58 PM EDT
[#35]
Salmon.
Marinated in honey and mustard. Throw in oven at 400 degrees for 12 to 15 minutes. I have it at least twice per week. I never get sick of it. 
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Posted: 2/14/2016 12:55:46 PM EDT
[#36]
Sockeye salmon.
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Posted: 2/14/2016 12:56:48 PM EDT
[#37]
raw tuna
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Posted: 2/14/2016 12:59:16 PM EDT
[#38]
Bluegill, Walleye.
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Posted: 2/14/2016 12:59:38 PM EDT
[#39]
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Posted: 2/14/2016 1:00:11 PM EDT
[#40]
Walleye if it's done right.
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Posted: 2/14/2016 1:18:44 PM EDT
[#41]
Quote HistoryQuoted:
Fish boils are actually a sub-set of cultures in WI so actually sort of infrequent. Mostly it's the Great Lake shore communities with tourist activity that does them. Lots of the fish is flown in anyway for those. Not enough shellfish around not to. It's quite a production. But, you don't get those in Mosinee or Packwaukee because it takes a big restaurant and a big crowd to make it worthwhile. Quote HistoryQuoted:
Quoted:
I understand whatever fish is used in the Wisconsin fish boils are delicious. Where are the cheeseheads braggin' on this in this thread? Myself? I like walleye and love halibut. And crappie. And bluegill. And perch. Mostly it's the Great Lake shore communities with tourist activity that does them. Lots of the fish is flown in anyway for those. Not enough shellfish around not to. It's quite a production. But, you don't get those in Mosinee or Packwaukee because it takes a big restaurant and a big crowd to make it worthwhile. You know your fish boils, friend. We like Fitzgerald's in Genoa City, Wi. |
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Posted: 2/14/2016 1:21:08 PM EDT
[#42]
SILVERFISH!
Haha just kidding I don't eat those anymore. I think Tilapia if it's cooked, or tuna if it's sushi. I'll eat the hell out of some spicy tuna rolls. I see now that a lot of people in this thread look down on Tilapia. I'm not a fish connoisseur and I'm not a big fish eater anyway, and Tilapia is one of the only types of fish that I've tried (and successfully) cooked for myself. I like it because it seems pretty healthy and it's not real expensive, but again I'm hardly an expert on this. I wouldn't mind suggestions for replacements! |
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Posted: 2/14/2016 1:27:02 PM EDT
[#43]
walleye for frying with catfish a close second, halibut and salmon for broiling.
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Posted: 2/14/2016 1:56:18 PM EDT
[#44]
Deep fried titty bream
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Posted: 2/14/2016 1:56:25 PM EDT
[#45]
There are two categories: Salt Water Fish...........Fresh Water Fish. Everything within those categories.
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Posted: 2/14/2016 2:00:27 PM EDT
[#46]
Raw tuna.
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Posted: 2/14/2016 2:01:58 PM EDT
[#47]
Quote HistoryQuoted:
Red Snapper, Flounder, Wahoo, Grouper, But if I had to pick one it would be Ling(Cobia). This. Exactly this. |
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Posted: 2/14/2016 2:05:37 PM EDT
[#48]
This kind.
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Posted: 2/14/2016 2:20:03 PM EDT
[#49]
Fresh caught broiled Mackerel.
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Posted: 2/14/2016 2:26:31 PM EDT
[#50]
Quote HistoryQuoted:
Sea Bass, Grouper, and Mahi. Blackened when I can get it. These would my 3 exactly. Although I call them Rock Bass. |
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