admin
Walleye
Walleye are one of those fish that upon simply hearing the name, I’ll involuntarily begin to drool. It has its own unique, fresh taste that makes it the perfect fish for dozens of different dishes.
From just tossing fillets, cheeks, and wings in flour and frying them in a pan of hot oil, to chunking up the meat with potatoes and onions for a velvety chowder.
Stuffing the fish whole with breadcrumbs, lemon, and butter and then covering them in foil and tossing them on the fire, it’s hard to fail or discover a better-eating fish out there than the walleye.
They meat on this fish is clean and when cooked to your liking there’s no saying no it.
Catfish
Some individuals consider them bottom feeders that taste like mud, and many anglers will in fact cut their lines as soon as seeing they’ve hooked a catfish rather than manage their slimy-skinned bodies.
There are particular parts of the country, mainly the Mid-West and the South, where capturing and eating catfish is almost a religious belief and it needs to be, due to the fact that catfish are absolutely delicious.
While it takes a bit of know-how to clean and prepare them, as soon as you master the catfish there are few other species you’ll rather eat.
From catfish sandwiches to catfish creole, to catfish fritters, to catfish parmesan, there is something purely happy about catfish consuming that puts one in mind of sitting around the table with pals and household and enjoying the bounty of the harvest.
Panfish
When I was a kid, I would bring home practically every fish that I caught for dinner. It was as if the fish didn’t count as in fact being captured until I brought it back and revealed it off.
While there are some exceptions among panfish types, such as rockbass which have a bit of an oily, fishy taste to them.
Your common panfish like crappie and bluegill have a light, fragile, sweet flesh that makes them some of the best-eating fish in freshwater. Their fillets and even their skeletons can be fried into crispy mounds of deliciousness.
They can be gutted, scaled, and grilled whole with a bread crumb and butter stuffing, or lightly braised or baked for some more innovative or unique meals.
Panfish are good enough eating to make even the most brazen big fish addict revert back to the days of their youth on occasion when they would gladly rest on the dock with a cheap spin-casting rod and fill a bucket with a mess of panfish.
Trout
As a fisherman, I live in a world of trout preservation where the centralized theme of the profession is total devotion to capture and release.
While this is all well and good, every now and then I need to take an action away from these lofty perfects and bonk a few squirming trout on the head.
I’ll toss them in the cooler and bring them home for a good old-fashioned fish fry.
Trout are among those fish you can do almost anything with when it pertains to cooking, and it will usually come out good.
Trout flesh is light and fragile yet is still oily and fatty making them the perfect fish for smoking cigarettes or pickling.
Trout are also a fantastic fish for any raw-fish dishes as fileting and cooling the meat makes for fantastic sashimi or ceviche.
I even have a friend who specializes in making his own homemade trout sushi. You can pan-fry a trout by the riverside, go overall caveman and stick them on an adhere to roast over the fire, or even get elegant with dishes like Truite Au’ Bleu (Blue Trout) or trout almondine. It’s all excellent stuff.
Bass
Bass are the country’s most popular sportfish with the entire fishing market apparently bent towards catching them, holding them up for a badass grip and grin, and after that tossing them back into the water to grow larger for the next walk around.
However there are a couple of anglers out there who love capturing bass for a completely various factor they produce some damn good eating.
Both largemouth and smallmouth bass have a thick layer of muscles along their sides which helps make them some of the best battling fish in freshwater and in turn also makes for some thick, practically steak-like filets.
Bass are an excellent enough eating fish that if it weren’t for their popularity with tournament anglers, we may unintentionally eat them into extinction.
