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Post by Bill Hall on Jul 9, 2005 7:51:18 GMT -6
OK I know I enjoy eating fish just not Black Bass do not like the taste so how many of us eat fish and what kind I fish for Crappie and Sand bass (white) in the fall of the year I catch enough in one trip to eat for a year plus I got a vacuum packer and it keeps them fresh tasting for 2 years
What kind do you fish for table fair ?
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Post by Joel Babin on Jul 9, 2005 8:08:13 GMT -6
Crappie and Flounder are the best eating fish out there IMHO. But, normally I have a freezer full of specks and reds to fry and grill.
I have no problems with people catching and eating bass, I think the whole taboo thing has gotten out of hand. I haven't cleaned a bass in years, but that is because we started fishing for trout and in LA that means 25 per person daily limit. A few trips like that and your freezer is full for a long time, and they taste better than bass.
I don't think filleting trophy bass is a good idea.
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Post by explorer on Jul 9, 2005 9:30:04 GMT -6
I'm just cannot eat Black Bass and don't remember ever trying. I agree Crappie and Whites are yummy but I just ate some yellowfin tuna my boys caught offshore last weekend and it was absolutely out of this world. Beats Mahi Mahi all to pieces. But, I guess my all time favorites are still "just right fried catfish filets" or blackened snapper.
My grandson says I am so dedicated to "Catch and release" that PaPa don't even have to get them to the boat before he lets em go. The truth stings. That boy outfishes the pants off me and I love him for it.
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Post by Robert on Jul 9, 2005 12:54:25 GMT -6
Saltwater fish is my preference. The wife and daughter won't eat fish and complain if I cook it.
I eat fish at restraunts only.
I like to catch and eat pan fish though.
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Post by BassCat19 on Jul 9, 2005 12:57:33 GMT -6
Stripers ,Cat's , and Crappie . YUM YUM
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Post by tailchaser on Jul 11, 2005 8:39:54 GMT -6
I love crappie and flounder.. like joel in the fall when the birds start working in the bay i will go for a couple of meat hauls and fill the freezer... but, i have a will put a bass to the knife from time to time... alot of you mentioned you do not like bass... well if you fillet them and cook them the same day or the next they can be just as good as any other fish... i will let you in on another secret, for larger bass 3-5lbs... try putting them on the grill on the "half-shell"... for those that dont know what that is... fillet them and leave the skin and scales on on the one side.. then put a little Tony's and a little worstishire (spelling) sauce and put them skin down on the grill... it is outstanding!! and i challenge anyone to tell the difference between that bass and a redfish...
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Post by John Payette on Jul 11, 2005 8:44:20 GMT -6
I don't like the taste of Black Bass but have never tried Ed's cooking. I like Catfish, Crappie and Seafood. Never tried white bass
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Post by Joel Babin on Jul 11, 2005 9:49:38 GMT -6
d**n Ed, I'd swear you were a coonass I'll have to try the bass on the grill, so far it's just been redfish.
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Post by tailchaser on Jul 11, 2005 9:52:27 GMT -6
well, growing up around katy, we were only a couple of hours from coon ass country...some of it had to rub off..
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Post by cchamptr21 on Jul 11, 2005 15:56:44 GMT -6
sorry guys i eat'em all.....but i'm partial to flounder, speckeled trout, sac-a-lae, big bream(fillet kind) redfish. tuna, dolphin(mawe mawe??) lemon fish, etc. oh and black bass....but i haven't kept one of them since late spring. and all those dead fish from rayburn.... thanks for all the meat i'm set for a while...
and smother any of these w/ a crawfish alfredo and mmmmm mmm it's good stuff.... oh did i mention crab-meat stuffed flounder(or some stuffing)
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Post by mtbass on Jul 27, 2005 19:38:35 GMT -6
Deep fried Catfish, Tilapi, Black Bass but keep the black bass or spots 16" and under they make perfect fillets and only cool water months on bass. ;D But they all got to be deep fried I've ate alot of Salmon different types, different types of Trout cold water variety won't miss never eating them again. But the first three fresh & not frozen, deep fried , oh yeah! bring'em on by the plate fulls.
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