Thread: Best tasting fish

Most of the time the taste of a fish is in correlation to how it was handled from hook to fryer. If kept live until they meet the knife or immediately dredged in ice and cleaned quickly when home, rinsed of all blood very well and frozen in water or vac sealed. Some fish will need to be bled well before icing down. I would think in PA you should be focusing on crappie, walleye, yellow perch and gills for best table fare. But the market bought fish, ever watch the youtube videos of the longline boats and how they process fish? YUK!

I don't think freshwater fish can compare to saltwater fish. I'd trade every crappie and bluegill in the lake for ten pounds of grouper fillets (or cod or tuna or swordfish or flounder or mahi mahi.)

Crappie, gills, rock bass have a sweet taste, walleye, yellow perch, & channel cat.

Originally Posted by deathb4disco

I don't think freshwater fish can compare to saltwater fish. I'd trade every crappie and bluegill in the lake for ten pounds of grouper fillets (or cod or tuna or swordfish or flounder or mahi mahi.)

I agree 100% if caught and treated well. But them longline boats, the giant operations not the lil guys selling straight to fishmarkets, are not much more than a floating catfood processor the way they handle the fish.

I like bluegills, perch, crappies, and walleye. Catfish and smallmouth bass a couple times a year.

How about the way you fix them for table fare? I am sure some have has a exceptional way to make them!

Crappie, gills, shellcrackers, catfish, yellow perch!

Fried!!!