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What sorts of fish do you like to eat?

I like ....

  • all kinds of fish

    Votes: 5 25.0%

  • nearly all kinds of fish

    Votes: 5 25.0%

  • most kinds of fish

    Votes: 3 15.0%

  • some kinds of fish

    Votes: 3 15.0%

  • only a few kinds of fish

    Votes: 1 5.0%

  • only one kind of fish

    Votes: 1 5.0%

  • no fish at all

    Votes: 2 10.0%
  • Total voters
    20
R

Rumpel

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When asked, do you like fish, I can only say: "It depends."
 
Filet of Sole
 
I like salmon

And nearly all the fish that is prepared in the English style of "fish 'n chips."
 
Salmon and Flounder, Redfish comes out well also.
Some fish like speckled trout seems to come out mushy.
 
longview said:
Salmon and Flounder, Redfish comes out well also.
Some fish like speckled trout seems to come out mushy.
Click to expand...

I like tuna subs at subway and haddock on Fridays if there any mistakes.

I like cod and trout, the trout mac-n-cheese is good and as a kid I had brook trout from the stream that runs through the homestead.

I could never catch anything from a river or lake though, the uncles had a boat and brought in lake trout and co-ho salmon.
 
I just got back from the Ninilchik River last night with two ~25 pound King salmon. Silvers will start running in about two weeks, but for right now they are only Kings.

I'll eat anything in the salmon family, including trout and Dolly Varden. Halibut is also a favorite of mine, but difficult to catch. They like to hang out at depths of 400+ feet, and it is not uncommon to catch 200 pounders. Although my personal best is only 187 pounds. They don't fight very much, but it is not easy to pull up that much weight from such a depth by yourself. You also have to make certain you shoot them before bringing them about the boat. Halibut are 85% muscle and a landed halibut that is still alive have been known to break bones and even kill people.

Typically, the bulk of the fish I catch and eat are Silver salmon (~66%), followed by Reds (~33%), and just a handful of Kings. I try to catch at least 250 pounds of salmon every season. Some seasons are more successful than others. This season looks to be a very good one since there are no tourists due to the COVID-19 panic. I ran out of salmon last December, so I'm going to try to catch 300 pounds this season.
 
Catfish......me and Huck Finn, “a mess ‘o’ catfish!”

Salmon......the missus can do wonders with the skin.

Tuna..........not well done

other than the above it is difficult to tell the taste apart from different fish dishes, unless there is sauce.
 
ecofarm said:
Filet of Sole
Click to expand...



Petrale Sole from Sam's Grill in SF. Swordfish, yeah. Can't have them anymore, too small to be legal, but sand dabs (young halibut) might be my all-time favorite. These days it's been Swai, a SE Asian Catfish/Shark-Catfish aka Basa in these parts. Light, flaky, delicate. Great simmered in water and butter, add lemon. I like best with rice and broccoli. Affordable compared to other fish when on sale. Oddly not like a chunky catfish but can get good, wide fillets. Monk fish as "poor man's lobster". At least, yrs ago, when it was cheap. Monk fish liver makes great sushi.
 
longview said:
Salmon and Flounder, Redfish comes out well also.
Some fish like speckled trout seems to come out mushy.
Click to expand...

Trout are in the salmon family, and the only "mushy" fish are those that are either farmed or have begun their mutation process when they breed and die.

All farmed salmon are mushy, rife with diseases and parasites, and should be avoided at all costs. Only buy and eat wild Atlantic or Pacific salmon, or wild trout, if you want firm flesh. Salmon stop eating and begin mutating as soon as they hit fresh water. The ideal time to catch them is before they have been out of the ocean for longer than three days. You can determine this by checking the salmon for sea lice. Sea lice cannot survive long in fresh water and will die within three days. So if there are still living sea lice on the salmon, it means it has not been in fresh water longer than three days.

After about the third day in fresh water they have mutated beyond eating. Their flesh becomes very mushy because they are literally falling apart.
 
OK, OK. Add fatty salmon to list. Fresh-caught river catfish (stories behind that) and brook trout. Fresh-caught sea sculpin (the bright red kind. Super tasty. Most of the species taste terrible, from what I hear. Ugly with spines that will pain you for hrs.). All I can think of for now. I'm not counting sushi fish. Whole other thing.
 
bluesmoke said:
OK, OK. Add fatty salmon to list. Fresh-caught river catfish (stories behind that) and brook trout. Fresh-caught sea sculpin (the bright red kind. Super tasty. Most of the species taste terrible, from what I hear. Ugly with spines that will pain you for hrs.). All I can think of for now. I'm not counting sushi fish. Whole other thing.
Click to expand...

That sounds also like an Irish Lord. There are also bright red varieties.

Irish Lord.jpg

I have never personally tried one, but I have been told that they are very tasty. I have no idea how you would even prepare such a fish.
 
Glitch said:
Trout are in the salmon family, and the only "mushy" fish are those that are either farmed or have begun their mutation process when they breed and die.

All farmed salmon are mushy, rife with diseases and parasites, and should be avoided at all costs. Only buy and eat wild Atlantic or Pacific salmon, or wild trout, if you want firm flesh. Salmon stop eating and begin mutating as soon as they hit fresh water. The ideal time to catch them is before they have been out of the ocean for longer than three days. You can determine this by checking the salmon for sea lice. Sea lice cannot survive long in fresh water and will die within three days. So if there are still living sea lice on the salmon, it means it has not been in fresh water longer than three days.

After about the third day in fresh water they have mutated beyond eating. Their flesh becomes very mushy because they are literally falling apart.
Click to expand...

I am not sure that speckled trout are actually trout,
Spotted Seatrout (Cynoscion
nebulosus)
it is only a saltwater spices, Flounder and Redfish can both live in Fresh water, but not speckled trout.
Our Salmon choices in Texas are somewhat limited, I have found that soaking salmon in near freezing salt water
for about 3 hours, helps firm up the meat. It usually is not an issue.
 
longview said:
I am not sure that speckled trout are actually trout,
Spotted Seatrout (Cynoscion
nebulosus)
it is only a saltwater spices, Flounder and Redfish can both live in Fresh water, but not speckled trout.
Our Salmon choices in Texas are somewhat limited, I have found that soaking salmon in near freezing salt water
for about 3 hours, helps firm up the meat. It usually is not an issue.
Click to expand...

You are right, speckled trout are not actually trout. They are part of the drum family. I learn something new every day. I would expect the salmon family to be found in colder waters than you would find in the Gulf of Mexico. Before humans developed North America there were salmon streams in northern California, but not much further south of San Francisco. The same is true on the Atlantic side of the continent. Salmon were found as far south as North Carolina.

You definitely have rainbow and brown trout in Texas, but I believe they are stocked and not naturally occurring.

One of the things that separates them from other fish is that they all lay their eggs in fresh water and then migrate to the sea. The reason they migrate to the sea is because the rivers freeze during the Winters. Which really doesn't happen in Texas or the other southern States bordering the Gulf of Mexico.
 
The usual suspects, plus young stream trout (some times called common trout, small, good smoked or fried with eggs for breakfast right out of a stream, well known from the Finger Lakes and upstate NY streams), pike, bass, flounder, groupers, swordfish, pollock, herring and shad, monkfish, red fish and blackfish, fresh albacore and tuna, Kingfish, Spider Fish, Perch, Alewife, fresh sardines and anchovies, red snapper and bluefish (the same fish at different times of maturity), halibut and almost any smoked winter caught lake or river whitefish, what NY appetizing stores like to call golden sable, rainbow smelt, tile fish and butter fish, slow smoked sturgeon (my personal favorite). If it swims and I can catch it, I'll eat it. The best fish are usually the fresh ones you catch. They're not really fish, but squid, octopus, and eel al make good eating. Smoked and dried seal meat makes of good eating, and fresh seal liver broiled on an open fire is also a keeper.
 
During this past February and March I spent 5 weeks in Maui on a work project. I ate all over the island, and ate fish almost exclusively. I have to say, it's the best fish I've ever eaten, and I've eaten fish all over the world.

The absolute best fish:

Ono
Opah
Snapper
Ahi
Hamachi Kama - avail at Miso Phat

You want fish? Go to Maui.
 
Glitch said:
You are right, speckled trout are not actually trout. They are part of the drum family. I learn something new every day. I would expect the salmon family to be found in colder waters than you would find in the Gulf of Mexico. Before humans developed North America there were salmon streams in northern California, but not much further south of San Francisco. The same is true on the Atlantic side of the continent. Salmon were found as far south as North Carolina.

You definitely have rainbow and brown trout in Texas, but I believe they are stocked and not naturally occurring.

One of the things that separates them from other fish is that they all lay their eggs in fresh water and then migrate to the sea. The reason they migrate to the sea is because the rivers freeze during the Winters. Which really doesn't happen in Texas or the other southern States bordering the Gulf of Mexico.
Click to expand...
Yes the rainbow trout in Texas are stocked, a few rivers, below dams, are cold enough to sustain year round populations for a few miles.
I never knew the reason Salmon migrated was because the rivers froze, but it makes since.
 
Rumpel said:
When asked, do you like fish, I can only say: "It depends."
Click to expand...

Salmon, halibut, cod, orange roughy, sea bass, mahi mahi, snapper. I used to like tuna, but then I read it's not all that safe to eat anymore.
 
calamity said:
Salmon, halibut, cod, orange roughy, sea bass, mahi mahi, snapper. I used to like tuna, but then I read it's not all that safe to eat anymore.
Click to expand...


I forgot tuna!
Yes, I like tuna a lot!
 
Arctic Char, pan-seared so that it's just a tad undercooked in the middle but the surface and skin is fried crispy.

Wild salmon, various varieties. Pan-seared or grilled. Also a bit undercooked in the middle.

Cod, grilled.

Blackened catfish (or other prep).


It depends on what's available. But char is my favorite.
 
I haven't met a fish I didn't like yet. I recently had marlin for the first time and I really liked it. It was supposed to be a fish taco but it was more like a quesadilla, with a crispy shell and lots of cheese - delicious!
 
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