Best tasting fish

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Originally Posted by addictedangler

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

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Here are many, many recipes from the members: http://www.crappie.com/crappie/cooking-crappie/

One of the most popular has been the Baked Parmesan Crappie, I think because it is as close to fried fish as you can get and still eat healthy . It has had over 40,000 views to show you how popular is is. I have shared it with many friends and they all love it.(Was not my recipe, I saw it on here)

http://www.crappie.com/crappie/cooki...mesan-crappie/

Crappie, Sun Fish, Perch, Walleye and trout. Just bought a smoker especially for the trout. don't like largemouth bass. Never tried smallmouth, they might taste better from colder moving streams. Pop

gills, crappie, perch then walleye I very seldom fish for gills/keep em because of being lazy when it comes to cleaning them. I cleaned about 60 a few Sundays ago from the ice, got some nice bags, but wow after being on the ice all day then doing that. Pop, try white bass in your smoker.

Local fish, yellow perch, crappie, bluegill, walleye and northern pike.
After visiting my friend in southern Florida and spending a couple days fishing with him, Mahi-mahi and Tuna were out of this world delicious. Can't wait to go back!

Thanks sea ray. Not much going on with Pa section so thought I would try to get some chat. Here is a good one for healthy eating. Clean dry filet, spray pan with non stick spray. Apply a very light coat of mayo then some seasoning such as old bay or whatever you like. Broil until done. I have even made some not as good tasting fish such as blue fish and they become edible.

Doski, Never caught white bass in my area (NE Pennsylvania) but will investigate. Thanks, Pop

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Originally Posted by huntinslabs

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!

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I think hunting slabs is right. My favorite fish is when we go to northern ontario. Somebody fillers the walleye, somebody gets a fire going, sosomebody gets the cast iron skillet. Nothing like a good shore lunch, but it's probably Cuz the fish are so fresh.

Down here my favorite meal is pan fish fillets. Bluegill, crappie, perch ? Once they come out of the hot grease I have trouble telling them apart. They are all pretty darned good !

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Originally Posted by Flyboyroy

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I think hunting slabs is right. My favorite fish is when we go to northern ontario. Somebody fillers the walleye, somebody gets a fire going, sosomebody gets the cast iron skillet. Nothing like a good shore lunch, but it's probably Cuz the fish are so fresh.

Down here my favorite meal is pan fish fillets. Bluegill, crappie, perch ? Once they come out of the hot grease I have trouble telling them apart. They are all pretty darned good !

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You mean like this? Wilderness lake in Ontario about 300 miles north of Thunder Bay.

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Originally Posted by SeaRay

You mean like this? Wilderness lake in Ontario about 300 miles north of Thunder Bay.

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Oh man sea ray! That is exactly what I'm talking about. We fished up near shipping ingredients tree, which is about halfway between Sudbury and timmins. 12 weeks ago did it will be time to give it a try. Can't wait !