Bream , catfish , bass , whiting  and a stray pompano! Also a mystery filet or two…..

Yum Yum!!!!!

Definitely YUM !!!

Flounder, Whiting and Catfish are my favorite in that order but never met a fish I didn't like.

BUT mystery filets may get my attention. Lol

38 minutes ago, Bird said:

BUT mystery filets may get my attention.

I think it was bluefish. I filet a lot of the bloody meat out. It’s actually pretty good, but Im like you, I’m not to particular about fish.

My favorites in salt water are red snapper, sheephead, flounder, and reds. Catfish are my favorite in fresh  water.

Pike, walleye, crappie, then bluegill is my hierarchy 

I prefer any kind of bream over crappie. I think it’s because the texture of bream meat is firmer. 

speckled trout fillets rule

 

 

 

10 hours ago, bassh8er said:

Pike, walleye, crappie, then bluegill is my hierarchy 

That’s the fresh water grand slam. But you need to add perch in there to make it a fivesome.

12 hours ago, bassh8er said:

Pike, walleye, crappie, then bluegill is my hierarchy 

 

1 hour ago, Dwight Hottle said:

That’s the fresh water grand slam. But you need to add perch in there to make it a fivesome.

Agree....but then again... if I can catch walleye, I admittedly don't bother keeping the others.

17 hours ago, N Florida Mike said:

I think it was bluefish. I filet a lot of the bloody meat out. It’s actually pretty good, but Im like you, I’m not to particular about fish.

Only time I caught bluefish was when I was stationed in Rhode Island.  Easy to catch, but I never got to where I really enjoyed eating them.

5 hours ago, Choporoz said:

 

Agree....but then again... if I can catch walleye, I admittedly don't bother keeping the others.

Only time I caught bluefish was when I was stationed in Rhode Island.  Easy to catch, but I never got to where I really enjoyed eating them.

I agreed they aren't near the best, but I’ll eat them. I filet the bloody meat out as much as possible… I like that there’s a lot of meat on a blue, and it has the firm texture I like. 

I had a fresh caught filet of yellow snapper when I was in Florida a few years ago. I thought it was very good. It was the only fish we kept the entire 3 day trip, in fact.

 

I ate so much walleye, pike, and panfish growing up that I kinda lost my appetite for freshwater fish now. Haven’t kept one in years now that I think about it. I’d eat some more saltwater fish again though given the opportunity.

11 hours ago, gimruis said:

I ate so much walleye, pike, and panfish growing up that I kinda lost my appetite for freshwater fish now. Haven’t kept one in years now that I think about it. I’d eat some more saltwater fish again though given the opportunity.

Ive eaten a LOT of fish all my life and never get tired of it. I prefer salt too, but eat whatever is at hand… 

If I was a condemned man, my choice of a last meal would be fried fish…

Couple dozen of us had fried  catfish last night in honor of our life long fishing buddy who resently passed away.

I am sorry for your loss @Catt.

Bass is about the only freshwater fish I can think of that I don't like.  Everything else is dinner.

4 hours ago, Bankbeater said:

Bass is about the only freshwater fish I can think of that I don't like.  Everything else is dinner.

Fried bass filets are good. Smaller fish are best. I dont care for bass on the bone. My theory is that the skin decreases the taste .

The vitamin A is in the skin.  You can taste the sweet in the skin when you paper a small freshwater trout. 

 

Our slot redfish fillets are too big to skillet blacken.  I didn't care for eating redfish until my buddy Josh showed me half-shell fillets (skin on) and how to blacken them on the grill. 

 

It may not be the skin with bass , but all I know is filets taste good and bone-in bass, not so much.

I love reds any way Ive eaten them.          ( Mostly fried )

12 hours ago, bulldog1935 said:

The vitamin A is in the skin.  You can taste the sweet in the skin when you paper a small freshwater trout. 

 

Our slot redfish fillets are too big to skillet blacken.  I didn't care for eating redfish until my buddy Josh showed me half-shell fillets (skin on) and how to blacken them on the grill. 

 

Never had redfish but the meat looks similar to wipers.

Their skin is about 3 times as thick, and their scales even larger - that's part of why the fillets are called half-shell - you scrape the meat out of the dish-hard charred skin like a shell and pick the charred meat off the ribs - maybe the best part. 

 

and yes, the size  and even shape of the full fillets is very much like striper. 

 

13 hours ago, bulldog1935 said:

Our slot redfish fillets are too big to skillet blacken.  I didn't care for eating redfish until my buddy Josh showed me half-shell fillets (skin on) and how to blacken them on the grill.

I had some redfish when I was in Tampa  years ago after a day of inshore fishing. We caught one that was in the keeper slot and our guide filleted it for us. We took the filets back to our resort and the chef made it for our dinner. It was Cajun blackened with potatoes and coleslaw. It was very good.

 

The thing I remember was at the access when our guide filleted that fish were the Pelicans. Holy cow those things are merciless. They fought over the scraps to the death lol

1 hour ago, slonezp said:

Never had redfish but the meat looks similar to wipers.

It’s like that but way better! Haha. I don’t know what it is about redfish and speckled trout but they are top notch. I guess since they eat crabs and shrimp they are automatically delicious as a result? 

@TnRiver46 If you think those are good , try sheephead someday. It is the “filet mignon” of inshore fish…Where you are maybe at least you could get some at a fish market…To me only red snapper is in the same class as sheephead!

2 hours ago, N Florida Mike said:

@TnRiver46 If you think those are good , try sheephead someday. It is the “filet mignon” of inshore fish…Where you are maybe at least you could get some at a fish market…To me only red snapper is in the same class as sheephead!

I’ve dabbled! They were also very awesome. Smart little boogers tho 

Other than an occasional trout and that is once in a great while, I pretty much eat anything from the sea. 

Any fish in the codfish family, shark (mako is delish), tuna family, striped bass, shellfish...etc are all great table fare.

My favorite used to be mahi mahi but I couldn't tell you how long it's been since I had it.

I release sheepshead, would rather not mess with getting meat from them. 

They are amazing on the flats - like UPS trucks - they want to get back to deep water.