Fishing with Rod Discussion Forum
Fishing in British Columbia => The Fish Kitchen => Topic started by: Fish Assassin on April 06, 2004, 10:55:33 PM
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So what is the best tasting fish ?
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Red Springs from the Fraser in June
Cohos from the Cap in May
Sockeye from the Fraser in July
Those are my favourites in order
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The early springs we catch in May. ;D ;D
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Ok, who voted for carp? Come on out now? ;D
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LOL. I was wondering the same thing Rod. Who voted for pinks and chums ?
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All well and good. I voted for Hali's, the best on the list IMHO. However, two of the better ones are missing from your list, those being Arctic Charr, by far the BEST red-meat fish I've ever had the luxery of enjoying (in fact surpassing sockeye considerably!) and Yelloweye, which I actually prefer over halibut.
Cheers,
Nog
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There are probably another hundred fish that taste amazing but they are hard to come across, I think that this is a great list of the fish that we come across everyday!!
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For red flesh it would be CAP. coho followed by sockeye ...White flesh it would be Dover Sole , YUMMM !! followed by Halibut . another favourite is my smoked salmon with cracked chilli pepper flakes ...AWESOME !! Huge compliments....
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the key is, is it fresh? and did you just catch it? It also helps to have been out all day and have an appetitie!
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#1 is halibut panfried in butter, garlic and a bit of sea salt. #2 is cap coho and #3 is a tie between a red snapper and a green ling.
July sockeyes are great too, but they haven't been available for sale in years. You guys aren't out there fishing for them are ya? :o
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The only fish I eat are Lingcod, Halibut and Cod...all great tasting bottom fish
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1. Lingcod around 20-25lb. 2. Red snapper/ yellow eye. 3. Halibut under 15lb. 4. its a tie betwen ocean caught spring and coho.
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The all you can eat fish n chips at the victoria restuarant in chilliwack is pretty good ,halibut in a beer batter. ;D
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id have to go with the fresh sockeye
plus there the right size for a whole bbq thing
a pan full of fresh trout are yummy too
fresh halibut when its afordable lol
cnm
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Fraser red springs followed by sockeye/coho locally. Hard to beat fresh ahi tuna and sable fish (alaska black cod) too for "white" flesh. Halibut cheeks are also absolutely amazing! Love fresh snapper and lemon sole too. The list just goes on and on! Any fresh fish cooked well works for me!
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I prefer eating coho and sockeye. Especially from the barbeque.
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Sam: Didn't know that. Don't do a lot of ground fish anymore. Haven't really for years. What's the regs on them? I wonder if there's a lot locally or are they prett rare?
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interesting that trout scored so low.....is trout that bad ???
i always thought trout panfried in a cast iron skillet with butter/lemon and salt was suppused to be the best??
??? ??? ??? ??? ??? ??? ???
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always wanted to catch myself a sablefish...they are delicious
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interesting that trout scored so low.....is trout that bad ???
i always thought trout panfried in a cast iron skillet with butter/lemon and salt was suppused to be the best??
??? ??? ??? ??? ??? ??? ???
Yes Otto they are hard to beat. I remember fishing Powell Lake in the 1960's with my Aunt and Uncle. Caught a half dozen and then took them to shore, cooked them like you said over a open fire. Of course being so fresh they curl up in the pan.
I can still smell the aroma and the taste was unbeatable. ;D ;D
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I pulled a rock scallop off of a rock on van Island once....at about 60 feet...shucked it with my dive knife underwater...took a nice deep breath...popped it in my mouth...
VERY tasty....and can you get sushi fresher than that....I really doubt it
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i would say some of the best tasting fish i have ate have been caught in ontario, walleye or pickeral is my fav, nice sweet white flaky non fishy tasting meat. Also a really fun gamefish to catch. have caught many over the 10lb mark on ultalightsetups with 8lb line. Perch are also a great tasting fish, similar to the walleye, alot of people give the perch a bad rap, but in ontario they provide a pretty big commercial fishery, as well as a huge recreational fishery for everyone. Back where my folks live they have a perch festival everyyear which is lots of fun, and some of the perch , we called jumbo perch were 10 to 12"
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[Yes Otto they are hard to beat. I remember fishing Powell Lake in the 1960's with my Aunt and Uncle. Caught a half dozen and then took them to shore, cooked them like you said over a open fire. Of course being so fresh they curl up in the pan.]
If you make several slices perpendicular to the length of the fish body (skin side) , it will help reduce the amount of curl. The curl is generally caused by the flesh of the fish "shrinking" during the cooking process while the skin doesn't. Noitce that fillets don't ever curl up?
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fresh salmon, gutted but leave head/tail on. stuff cavity with salt/pepper/lemons/parsley. split cedar logs into kindling about an inch thick, wrap salmon tightly with kindling (lengthwise) and bind with bailing wire. let fire get real hot and burn down to a bed of coals. dig out depression in coals and lay salmon/wood in it. recover with coals.
you'll get incredible tasting salmon steaks after a while...... 8)
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Here's mine:
Pan-Seared Chilean Sea Bass Filet on a bed of linguine alfredo.
Grilled Yellowfin Tuna (Medium Rare) with Papaya Mango Salsa and Wasabi Mayonaise.
Grilled Fresh Fraser River Red spring belly (caught in may or june) marinaded in a light honey teriyaki sauce
Beer battered halibut with red relish and tartar sauce
Poached Coho (early cap) topped with julienned ginger and green onion seared with hot oil and sweet soy sauce to finish.
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Sockeye's are great eating fish, i like mine with a little teriyaki, but still very good without
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Sockeye's are great tasting ONLY if they are caught in the ocean in their early to midlife age level and not when they're ready to journal back to the Fraser River to spawn. Personally, I find river sockeye to be horrible compared to ocean caught sockeye.
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complicated question because we are so lucky to have so much choice. i have worked up and down the coast from vancouver to queen charlottes. my favourites include;
queen charlotte spring salmon (non pointy nose with pink meat), fraser river sockeye, halibut, rock cod salted dried and bbq, fresh red snapper fish n chips, smelt's salted and deep fried whole, kokanee trout hard smoked and canned with bone in. actually when you could eat sturgeon years ago i have tried that and it was pretty good.
another fish that was really good that a lot of people probably haven't tried and you can get it just outside of the lighthouse at the mouth of the fraser river is chad. my grandfather used to prepare chad sushimi and it was pretty good as well.
fishingbuddha
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sorry typing mistake. i did mean shad. does anyone know if this species spawns in freshwater systems like its relatives and if they do can you catch them in the fraser river? just curious.
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i voted sockeye but for sure it would be red snapper and walleye.
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I'd have to agree with the ever popular sockeye and red spring. Trout from lakes at the 'right' lakes at the right time of year can be good too. I don't really care for any of the other salmon species. I won't even eat coho unless I'm out of the reds.
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I have eaten fish from all over Canada & the US, and Walleye, Lingcod, & Halibut are by far the best.
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my favorite are fresh kokanee on the bbq.
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walleye for me.
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I like Snapper or "Yellow Eye" but it has to be right out of the water. Early season shrimp fed rainbow is great too.
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I'd have to agree with the ever popular sockeye and red spring. Trout from lakes at the 'right' lakes at the right time of year can be good too. I don't really care for any of the other salmon species. I won't even eat coho unless I'm out of the reds.
Oooh... I LIKE COHO. It's right behind sox for me.
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RED spring!!!!!!!!!! ummmmmm...
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Rainbows can also be good if you know where to look ;)
(http://gallery.fishbc.com/albums/SpringTrip05/P1010451a.jpg)
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blowfish, freshwater eel, blue fin tuna, alaskan black cod ( sablefish), sockeye.
just kidding about the blowfish.
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sockeye on the barby with a beer in my hand
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sashimi bluefin and sockeye.
grilled halibut
pan seared tilapia and snapper.
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ahi. white chinook.
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ahi ahi. white chinook.
do you mean ahi tuna or are you trying to say Mahi Mahi? ???
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ahi tuna is the same as yellowfin tuna, although in the USA, some even call the bigeye tuna an ahi tuna. .
mahi mahi from what i remember are a large, strange blunt-headed fish that belongs in the dolphin family. they used to weird me out when we'd get them in at a restaurant i used to work at long ago. they were blue/green and yellow and tasted pretty good.
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by far i have to say sockeye...then comes the red spring
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Best tasting ???
I don't know to me it depends on how it's cooked.
Misoyaki pink is actually better than sockeye.
Oven baked sockeye definitely better
BBQ both sockeye and halibut
Seared halibut and carp
Soy sauce/black bean (steamed) carp trout
Pan fried w/ salt, pepper, lemon, tyme sockeye halibut
Soup any fish that's freshly cought
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i cant belive so many of you prefer the taste of a chinook to a coho............ ??? ??? ??? (unless thats a red spring)
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I just had some Red Spring last night, I would have to say, that if cooked right, I like it the most out of the salmon!! I like to marinade it for about an hr, in a Balsamic Vinegar/ seasoning mix, with fine chopped garlic, lemon pepper ( but don't over do it on this), and chives or something of that nature. Sometimes I trade the vinegar for some red wine. That is also a damn nice thing to use!!!
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Best tasting ???
I don't know to me it depends on how it's cooked.
Misoyaki pink is actually better than sockeye.
Oven baked sockeye definitely better
BBQ both sockeye and halibut
Seared halibut and carp
Soy sauce/black bean (steamed) carp trout
Pan fried w/ salt, pepper, lemon, tyme sockeye halibut
Soup any fish that's freshly cought
Your tottaly right. The only way you could decide is pan fry all the fish and taste it. I have never done that so cant say but carp is pretty good in alot of asian and european dishes.
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I voted for coho but i just rembered after i voted at tasting fresh grilled tuna, iT will be the best thing you have ever tasted . It taste like your eating steak that is super tender and falls apart in your mouth. Exactly like steak no differance
We came accross some by that my dad went on a fishing trip and after fishing for the day He decided to go to the bar. he made good freainds with a drunk fisherman and he was a commercial tuna fisherman , so he walked my dad and his friend down to his freezer in his boat and gave hime 4 huge tuna.
so it goes to say make friends and good things will come to you ;D
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I just had some steelhead tonight, and forgot how much I like it as well! ;D ;D
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I would have to say my two favorite fish would have to be halbut and pink
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I'm addressing all the old timers here. If you remember back when we were able to keep Sturgeon; did you like them? Keep a seven footer once, and tried poaching, baking, and frying the stakes. My wife and daughter liked it, but I couldn't get my mind passed the soft mushy texture. Needless to say the only way I could get it down was to use it for sandwiches. Awsome sandwich meat. Did anybody like Sturgeon when it was legal?
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Sturgeon with black bean sauce. Yummy
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I'm addressing all the old timers here. If you remember back when we were able to keep Sturgeon; did you like them? Keep a seven footer once, and tried poaching, baking, and frying the stakes. My wife and daughter liked it, but I couldn't get my mind passed the soft mushy texture. Needless to say the only way I could get it down was to use it for sandwiches. Awsome sandwich meat. Did anybody like Sturgeon when it was legal?
I liked Sturgeon, The smaller they are, the firmer the meat. I still remember the first time we had one, it was about 4ft and still alive, Dad had it in the bathtub. Mom got home from work, and went to take a shower. It scared the crap outta her. (she still curses dad on that one :lol: )
But mom cooked it the same way she cooks catfish. steams it in whole milk, with dill. Man oh man it's damn good.
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ocean spring along bc coast. other wise, Tuna and yellowtail on the top of my list in tropical water.
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my favorite fish?
deep fried smelt
some of ypu guys like japs food?
try sishamo. it's soysauce seasoned grilled smelt.
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Pickeral is my fav....don't taste like fish...;))))
mojo don't eat fishy fish ;D
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I love sockeye
But I recently had the opportunity to have sea bass and red snapper. I really liked the sea bass. I've had sword fish before and didn't care much for it. But half smoked/bbqed spring salmon is the bomb. I had it made the traditional way in Bella coola some years ago. That killed my dislike for salmon forever. I was amazed with the flavour. Smoked salmon jerky from there is awesome as well.
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I gotta go with halibut, especially cold smoked halibut. Another favourite is garfish, which we get to eat for a short period of time every spring and every autumn, when they enter Danish waters, mmm, sooo good and almost time now ;D
Oh, and smoked eel is another good one ;)
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Yep smoked Eel is soooo good..... but I have to give a nod to the sea bass aswell.. thats stuff is really good..I had it at a restaurant recently.. I don't think there is another fish that even comes close
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I mostly like the white meat!
White spring, Ling Cod, Sea bass, rock cod, red snapper, halibut etc.
And how is it that more people like carp than trout?!?!
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Burbout! mmmmm drool
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definetly halibut
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there nothing like a fresh river rainbow pan fried and seasoned
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Smoked blackcod (sablefish) then Sock, Coho, Red Spring (whites are good too) Red Snapper & of course Halibut
Panfried or grilled hamour was a delicious habit that I picked up while working in Dubai, UAE. I'd spearfish them right where they're building all that crazy islands business.
Fresh caught talapia I had in Egypt was also quite nice.
Also, fresh, pickled, and smoked marlin from Mauritius was quite nice.
Pickled or raw herring eaten in the pub in Holland (drop the whole thing in in one gulp) was nice as well but that could have been the birche talking.
Not much can beat fresh atlantic cod from Newfie where I grew up tho.
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halibut steaks by far,i season them with my families secret seasoning, mmmmmm......
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Sockeye salmon bbq'd with dill,butter and garlic and halibut deep fried in beer batter are definately my favorites my honorable mention is mahi mahi excusee me if i spelled it wrong i think its also called dorado ??? bbq'd with lemon and pepper.
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Mahi Mahi Sushi in a spicey teryaki. Oh man you cant get enough of it.
Tuna the same way is good also.
By the way,Mahi Mahi isnt from the Dolphin family.However they are also called Dolphin Fish i believe. ;)
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I would say the Burbot. ;D
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bein' a primarily non-fish-eater....I do enjoy the occasional feed of pickeral...but it wasn't a choice so I guess I'm jest trollin'... ;D
mojo
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I'd give my vote to a seared tuna steak. MMMMMM!
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Halibut first for sure followed by ahi tuna. For salmon, have any of you gotten a bullet chum from the squamish and upon cleaning it found it had red/orange meat like a coho or red spring? If so the next time you do make sure you bbq it and you will be shocked at how good they are. I got two this past year in early October and they rivaled any other pacific salmon I have had, no joke! ;D ;D
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THE BEST TASTING IS USUALLY THE FRESHEST U CAN GET A HOLD OF , & DONT MESS AROUND WITH IT TOO MUCH, ALWAYS COOK FISH ON HIGH HEAT, FAST, & NO MORE THAN 110 F. LET IT REST FOR A FEW MINUTES SO THE JUCIES REMAIN, A FISH THAT COMES TO MIND WAS A 4LB RAINBOW THAT CAME FROM THE NAHATLATCH RIVER, WE ATE THAT BEAUTY WITHIN THE HOUR,MMMMMMMM I STILL RELISH THE UNCOMPLICATED TASTE IN MY MOUTH..CELLIKBHOY :P
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Burbot by far the best.
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Among salmon, I had thought sockeye was the best until I tasted a coho I caught last year on Chilliwack.
The coho was so nice with layers of white fat between deep red flesh.
According to my experience, taste of each salmon was very different everytime.
Maybe it is because every school had different genetics and feeding background.
Sockeye caught once on the Scale bar tasted very plain and was not even any better than a pink.
Best fish can be also different for different cooking.
sashimi --- coho
cold smoking --- sockeye
barbecue --- spring
half dry and grilling or fish soup --- catfish, burbot
fish soup or panfry --- sunfish
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every 4 or 5 pounder chrome coho i got on the chehalis had extreme red flesh , man those are the best fish ive ever ate also they make the best jerky cod and halibut have always been second favourites
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marble red springs if you cam get them early in the year the swim with springs and will not know until you clean them very buttery in texture and mild flavour when cooking cheers :D
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Halibut are my favorite followed by pike, trout and Sockeyes.
Carp? Perish the thought. Although if you keep them for a few days in fresh clean water and don’t feed them they’re a good tasting fish. So I am told. ;)
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Voted for Hali.
Always keep a couple of Sockeye in the freezer if they're open.
Have caught and eaten Burbot from Kootenay Lake before. Very tasty.
It's hard to beat a shore lunch pan fried trout straight out of the river.
Everybody has their own taste and own great recipe's.
If it's fresh...and I caught it....and my wife cooks it to perfection.....how can it taste any better?
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black cod!!
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Chilean sea bass aka Patagonian tooth fish. Unfortunately its a species that I have personally banned myself from eating. According to Seafood Watch, the Chilean seabass is currently on the list of fish that North American consumers who are sustainability-minded should avoid. Australian Customs vessels have pursued illegal toothfishing ships up to 6100 kilometres at times, a three week chase. Forbidden fruit, or forbidden fish in this case tastes the sweetest.
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Ling Cod in the salt and I would have to say smoked brook trout from the fresh.
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Wahoo (eaten in Hawaii) by far the best tasting and great flavour for steak, beat sturgeon by a mile,
Ahi (yellowfin tuna), sockeye for sashimi (apparently Japanese rank steelhead sashimi higher than sockeye or other salmon)
White spring and red spring bellies for steaming and deep fried pepper salt cooking,
Early Cap coho also rank among the top,
Deep fried smelt is so delicious,
Fresh rock fish for steaming is just supreme
Time to head out to get one of the above. ;D
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Yeah 604.......Black Cod is amazing!!!! Toshi sushi on main and 16th does an amaaaazing black cod dish. Amazing. If anyone here hasn't tried toshi before, you owe yourself to go. Great japanese food and the cuts he gets are *almost* always the finest you can imagine. I've eaten at tojos and eaten at toshi and can honestly say toshi was better. Man its good. No i don't have any financial interest in the restaurant :). Lineup sucks though.
I cooked up some carp while living in taiwan under the tutelage of a really good portuguese cook. It was actually not that bad, steaked with some sort of salty sauce (im no cook).
Fresh caught mahi mahi is aaaamazing with a lemon coconut flavor to it. Same with fresh caught wahoo (ono). WOW.
Grouper I think i could grow to love but the recipes I've had have all been bland....and to get it fresh, well, you cant really be here.
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I love a nice steelhead deboned fillet ,dash some hickory smoke (Woodland) on it.Put capers and some basil on bottom of baking pan .Bake 350 degrees for 35 min skin side up.Delicious ,good on red spring salmon meat too.Its a storebought steelhead because I cant catch one, but its still my most favourite eating fish.
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For trout it would have to be brookies, they are absolutely amazing.
For salmon I would go with sockeye, then a nice 10lb spring.
Halibut is the best eating bottom fish.
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Best tasting fish?????? Fraser River BULLHEAD ;D
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so what do carp taste like anyways?
im scared to try
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I find the flesh soft and somewhat bland
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sockeye
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If I could choose one fish to fill my freezer with, it would be the halibut. It's so versatile and can be cooked many ways.
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Halibut
Cod
and
Sockeye
in order
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Halibut
&
Raw Herring :-)
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mahi mahi isn't on your list so.... sockeye!! ;D
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another vote for sockeye
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Of the options it would have to be sockeye. Overall though, I think Tuna. Not the canned junk, but some good ahi or something. Ling cod, pound for pound, is some pretty tasty stuff as well.
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Dunno folks, I love most fish but I really love a fresh red chinook. Flavour, texture, just awsome to me! Take it over sockeye any day (unless it was the same size, then maybe the sock lol)
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Sockeye bbqued
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Coho.
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smoked sockeye
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Have to go with may blunt nose blunt nose springs
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100% agree with troy :) nice and thick fish with lots of oil
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Not on the list but my favorite is de-boned, cracker crumb breaded, pan fried walleye fillets from a cold northern Saskatchewan lake. Yummy!
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sockeye
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My buddy would say a vedder CHUM, cause you can pop off the head and eat them with a soup.
Myself, a nice bbq'd sockeye. :P
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mahi-mahi but since its not on the list I selected halibut. I dont have a taste for orange fleshed fish. Its too fishy tasting and not something I enjoy. I actually prefer shellfish to anything else. Lobster, crab, oysters, muscles, clams, prawns. MMMMMM GOOOOOD!!!
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candied smoked red springs!
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Bro had some fish sent to us that he caught up the coast and man is it ever good.
We have a pretty good supply of Ling,Snapper,Chinook and Coho.
So far the Ling has been my favorite.
Will be having some Snapper soon.
First time ive had this much fresh fish in a long time.
Forgot what it was like to have a stocked freezer.
Now,i hope he gets some Halis on the next trip. :D
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Black Crappie.... scaled, gutted, pan fried, one of my favourites.
I never cared for carp.... loved catching them.
And.. though I never eat it anymore, due to conservation and heavy metal fears, Sturgeon is still one of the best eaching fish..
At the risk of being controversial, young dogfish is good...steamed, it reminds me of sturgeon.
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bluegills... filet - no bones, no skin. pan fry .....yummy
but you need a LOT of them.
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halibut cheeks!
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sockeye, but only the fresh caught ones.
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Sockeye is my favourite for red meat. Ling is favourite for white meat. Although, to me, I don't mind chums since I find the meat a bit fattier and it BBQs nice.
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BBQ Halibut gil
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Sockeye all the way!
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Arctic Char - Bar NONE! ;D
THE best red meat (translucent that is) on the planet. ;)
Cheers,
Nog
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Fresh caught Sockeye deboned and turned into Sashimi (7 day deep Freeze) - worth it's weight in gold...!!!
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red springs, cutthroats & kokanees, walleyes, halibut, steelhead, red snapper, sockeye, coho, perch, lake trout, pinks, rainbows, smoked white springs & chum - in that order!
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I didn't see walleye on the list. Nothin like a fresh caught pan fried shore lunch walleye with lots of butter
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1.Steelhead 2.Redspring 3.Walleye 4.Halibut chicks 5.Red snappers.
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Fresh Sockeye...nothing close
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From what we can get fom paicific northwest, I say sable fish. Sockeye is not too bad neither if we will get any more.
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1 - pan-fried flour-basted trout at the camping site;
2 - foil-bbq-ed walleye, after eating for two days only pike...
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COHO!! canned smoked bbq'ed baked mmm mmm
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Baked or BBQ'd sockeye is the best!
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Sockeye on the BBQ. Wrapped in foiled, stuffed with sliced lemons, fresh dill, salt, pepper.
MMMM.
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marinated a deboned chum in soy sauce and brown sugar and bbq it last night un f%#$ believable, very basic but close to the best fish i have eatin in a while
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Arctic char was fantastic, but I have a hell of a time hooking any in the Squamish, despite the arctic -like conditions as times.
(http://photos-a.ak.fbcdn.net/photos-ak-snc1/v1608/57/103/122505749/n122505749_33745673_5162.jpg)
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--any fish fresh caught were legal and sensible to keep.
--for us interior boys kokanee fresh or smoked or small pan fry trout
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We are so lucky to be blessed with so many tasty choices in B.C. an old fellow (even older than me ) once told me the uglier the fish the better the taste, I think I believe him after eating Cabezon, I think any fish is good its the cooking method that brings out the best.
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Whichever one is the freshest and most chrome. My favorites are Red and White (upper fraser caught) springs, coho, sockeye, arctic char, halibut and greenling.
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1. Yellow eye
2. Steelhead
3. Hogfish
4. Rooster fish :D
5. Eulachon
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Love eulachons. What's a hogfish ?
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coho
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blowfish, freshwater eel, blue fin tuna, alaskan black cod ( sablefish), sockeye.
just kidding about the blowfish.
Blowfish is supposed to be quite a delicacy, if you're willing to put your life on the line to eat it.
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Saw a show on the preparation of blowfish. Apparently it takes several years of apprenticeship before the chef is permitted to prepare it.
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Well I'm a big advocate of catch and release, but I do occasionally keep fish to eat. I like smoked kokanee and smoked whitefish. Halibut and black rockfish are great as well.
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Arctic char, steelhead, sockeye, coho.
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I would have to say tuna (sashimi)
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tuna sashimi is great!snapper aint to bad either ;D
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Bornholm smoked herring with a Carlsberg chaser, fresh caught trout cooked on a campfire, anything Cajun spiced and BBQ'd :P.
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fresh caught trout on the campfire. boy does that bring back some good childhood memories Mmmm
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Coho, fresh from the salt, cooked on a cedar plank.
Why smother fish with anything, enjoy the beauty of the flesh :D
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here are a few toro sashimi(tuna belly),sockeye,eulachon,rockfish,flatfish,lingcod
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Tilapia ;D
This may be off topic, but are there any places close to BC that one can catch such fish?
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Sockeye and Crappie.
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Tilapia ;D
This may be off topic, but are there any places close to BC that one can catch such fish?
Yes..... superstore but they might object to you fishing in their tanks. :D
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Yes..... superstore but they might object to you fishing in their tanks. :D
Looks like I'll have to pick from the list, I'll go with Coho as they are the toughest to land?
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1) Halibut cheeks (deep fried batter/panko)
2) White Spring (salted or smoked)
3) Steelhead (in any orifface)
4) Sockeye (teriyaki or hot smoked)
5) Coho ( teriyaki bbq'd)
I'll also eat anything that tastes like chicken ;) :D ;D :-*
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All well and good. I voted for Hali's, the best on the list IMHO. However, two of the better ones are missing from your list, those being Arctic Charr, by far the BEST red-meat fish I've ever had the luxery of enjoying (in fact surpassing sockeye considerably!) and Yelloweye, which I actually prefer over halibut.
Cheers,
Nog
Come on Nog, there's better rock fish than yellow-eye, How about a good feed of chilipeppers, redstripes, or canary's. The best fish IMO is a good feed of breaded rock sole or brill { petrole sole } When you've worked on Draggers most of your life, salmon becomes basically s#$t fish. I'd rather eat a silver-grey than a big ol yellow-eye any day, for that fact, even a greenie { yellowtail } or a brownie {widow rockfish } I guess I've been spoiled over all these years, being able to eat basically anything that came aboard. i almost forgot to mention the good ol smoked black-cod [ sable fish ], very rich, just like me ;D ;D As for the list....none of the above, with the exception of halibut, but I've eaten too much of that too,,bores me now. Fresh bled rockfish out of the cod-end, quickly fried with soy sauce added , then onto a piece of toast in the morning goes along way with me I tell ya. Like angels peeing on your tongue I say.......nectar of the Gods ;D ;D.... Don't get any better than that
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I would have to say black cod. But the sockeye caught in the chuck this summer was amazing. Soak flesh down is lemon for 20 mins, salt and pepper then on the bbq. A little slice of heaven...
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--Kokanee... that other sockeye.. and we really catch them which is also part of the fun.
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As for fresh water there is no fish close to north Ontario Piceral (Walleye).As for the ocean fish I have tried I would say China Rockfish(Canrary Fish).As for anywhere else I have been Mahi Mahi (Dorado) is always tasty
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As for fresh water there is no fish close to north Ontario Piceral (Walleye).As for the ocean fish I have tried I would say China Rockfish(Canrary Fish).As for anywhere else I have been Mahi Mahi (Dorado) is always tasty
I totally agree with you on the Pickerel/Walleye. I grew up in northern Manitoba and that was the fish of choice. However my son lives up in Prince George and he ice fishes for Burbot. As far as he is concerned the Burbot ranks right up there with Pickerel. He says it tastes a lot like ling cod as well.
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Columbia River Springers. from March thru May.
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As for fresh water there is no fish close to north Ontario Piceral (Walleye).As for the ocean fish I have tried I would say China Rockfish(Canrary Fish).As for anywhere else I have been Mahi Mahi (Dorado) is always tasty
For white meat fish, pickeral are definitly a favorite of mine too. Pike can be even better, but you need to be in the middle of no where, northern Manitoba or Ontario where the water barely gets above freezing. I've found they're best caught through the ice, so the slimecoat freezes, and clean them while they're in that in-between state between frozen and thawed. Most people don't know how to deal with the bones so they usually don't bother, but it's easy once you learn the trick. We've done the blind taste test with them and pickeral and they usually win for beer batter fish.
Artic char is another favorite, but again not too many places to catch them where they are at thier best but in the NWT and Northern Manitoba. Like a cross between a salmon and a trout, beautiful red meat, but less fat, and still high in omega-3's and all the good stuff. The the lake trout I've eaten in the NWT were similar, beautiful firm orange-red meat like a coho, but less fat than salmon and not as "fishy", though I don't find salmon fishy unless it's poorly cooked. Definitly not like the typical lake trout which are usually best in the smoker and typically are more of a white meat, fatty fish.... brings back memories yummmmy!
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My mom makes this amazing teriyaki marinade for sockeye and it is sooooo good!
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Before any of you consider throwing a fresh caught Pink in the freezer, how about trying some small boneless fillet pieces deep fried in a beer batter. Add some home made fries from fresh dug local potatoes. Serve with your favorite tartar sauce. I have my fill every 2 years.
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pink salmon, more specifically humpies are the best tasting fish :P
actually, i love taking fresh caught trout and frying them in a cast iron pan with a crushed dorito chip panko-like crust fryed in butter ;)
with some fresh squeezed lemon of course
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For me, one of the best tasting fish is the blue fin tuna sashimi.
Well prepared parts of belly and cheek sashimi are just amazing.
I use to enjoy it quite a bit, but nowadays tend to stay away from it as they are endangered in many areas.
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Smoked Sockeye, Pickled Herring, Smoked Mackeral, Baked Arctic Char, Breaded / fried Sole, Halibut Fish n Chips, and Shore Lunch Beer Battered Pickerel (Walleye).
Looks like the poll missed a lot of good ones. ;)
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I'm from Manitobal, and my vote is for Pickerel as well. Now that I'm fishing again, I'm trying to figure out how many I can keep and transport back to freezer in Vancouver when I go back for a visit.
I like BBQ mackerel as well. Ate sardines for two weeks everyday when I visited Portugal. grilled with sea salt and boiled potatoes. I like the coho jacks I caught this season too. but Pickerel for sure as number one.
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I'm from Manitobal, and my vote is for Pickerel as well. Now that I'm fishing again, I'm trying to figure out how many I can keep and transport back to freezer in Vancouver when I go back for a visit.
I like BBQ mackerel as well. Ate sardines for two weeks everyday when I visited Portugal. grilled with sea salt and boiled potatoes. I like the coho jacks I caught this season too. but Pickerel for sure as number one.
Agreed! I grew up in northern Manitoba and pickerel is the best.
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I had some smoked Alaskan black cod at The Shore Club downtown last week and it is my new favourite for best tasting fish, absolutely amazing!
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I had some smoked Alaskan black cod at The Shore Club downtown last week and it is my new favourite for best tasting fish, absolutely amazing!
I agree they are very delicious if they are smoked. Unfortunately alot of the so called Smoked Alaskan black cod sold are not truly smoked. They have an artificial dye injected into them giving them a false impression they are smoked. Leave it in the fridge for a couple of days; the dye will leak out of the fish.
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That's pretty gross! Thanks for the heads up as I was thinking of picking some up and trying to cook it like it was done at the restataunt. I guess its like the "chicken" at subway that has the black "grilling" lines painted on!
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for me smoked maple glaze mackeral, had to my best tastes... but I like finnin haddie , smoked haddock, beerbatter haddock & chips, Arctic char & pickeral are all welcome on my plate. Deep fried herring was also a treat. not to forget good natuaral smoked kippers. Not a great fan of Salmon. be easier to say what I don't like.
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1. Northern ontario pickerel
2. Halibut
3. Rock Sole (Brill)
4. Brook Trout
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I like coho then sockeye then spring
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my ultimate favorite is smoked WHITE spring its the damn best
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hard to beat sockeye for flavor, coho and red springs are great to, specialy when fresh from the salt chuck.they all have there own special flavor, depends how you cook them.
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Sockeye are good as well as a nice Chinook. But I think Halibut is my favorite.
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1. Northern ontario pickerel
2. Halibut
3. Rock Sole (Brill)
4. Brook Trout
Toprod. Your # 1 pick is spot on. For the people how have never tried Pickerel. Oh boy you are missing out.
Man do I miss the good'ol shore lunch when I was a kid at the family retreat in the summer! Over the years when I have made it back home. The first couple of days is spent with family followed by a week long trip with the boys northwest of Thunder Bay!
Camp fire, cast iron pan, filleted Pickerel in a beer batter and an ice cold beer! You don't realize how bad the mosquitoes and black flies are
because you are to busy stuffing your face! ;D
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Smoked Chum would be my first followed by smoked whitefish then Burbot.
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Smoked Chum would be my first followed by smoked whitefish then Burbot.
lol made me laugh, had to share
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Another one of my favorites is Carp from the sloughs in ladner.. Here is my favorite recipe:
1.two fillets of carp (prefferably from ladner sloughs)
2.a bowl of mayonaise
3. 2 cups of shredded cheddar cheese
Okay so first, mix up the fillets in the bowl of mayo until they are fully covered with a glaze of mayo......next, lay the two fillets on a large plate and sprinkle them with the cheddar cheese sprinkle as much as you like, i prefer lots on mine. Next thing your going to do is put the plate with the fillets on it into the microwave and microwave for 30 minutes or until the fish is fully cooked. Let cool then serve, i hope you enjoy this dish as much as i do. (it goes great with a warm curdled glass of milk)
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Capilano coho is my first choice then sockeye is my second. We usually steam cook or bbq.
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Columbia River Walleye, you should have it in your list. Nothing better. ;D
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Columbia River Walleye, you should have it in your list. Nothing better. ;D
I agree. The wetcoasters have no idea. ::)
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Columbia River Walleye, you should have it in your list. Nothing better. ;D
X3 ;D
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Carp is epic! I think that peamouth chub tastes great. I used to fish in California so i like surfperch, bass, and catfish. ahh California...
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Carp is epic! I think that peamouth chub tastes great. I used to fish in California so i like surfperch, bass, and catfish. ahh California...
--Maybe post some recipes for these fish.
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Peamouth chub-FRY IT!!!!!!!!!!!!!!!!!!!!!!!!
Fish from California-can't remember...havent been there in a long time...
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Fresh Pink caught and in the fry pan in a few hours just melts in your mouth.....such an under-rated fish, a blast on the 6 wt too.
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Highliner cod loins (caugh in the Arctic Ocean) on the George Foreman. Unreal.
**of course, I've only tried: rainbow, brook trout, sockeye, coho, chinook, pink, Atlantic salmon, snapper, halibut, tuna**
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Tuna tataki all the way!
Although smoked sockeye is awesome too.
I heard that smoked white Chinook is unreal but haven't tried it yet. The first I catch this year is going straight to the smoke house ;D
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I'd have to say halibut is pretty tasty then probably capilano Coho next. I've never tasted walleye, maybe oneday.
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What's the best tasting fish ???
My top 8 aren't even on the list. :D
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What's the best tasting fish ???
My top 8 aren't even on the list. :D
Now I'm curious, which one are they?
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Now I'm curious, which one are they?
Being an ex commercial fisherman, it had it's privileges. ;)
1= Breaded Rock Sole for breakfast.
2= Pacific Ocean Perch, flash fried with garlic and soya sauce, served with your favorite toast. makes a great anytime snack
3= Petrole Sole {Brill}, stuffed/rolled with asparagus and garlic herb philly cheese,sprinkled with extra virgin olive oil then baked.
4= Pacific Cod {true cod,grey cod}, a feed of cod tongues are to die for, but the fish itself is excellent for deep frying.
5= Smoked Sablefish {black cod} Steamed until hot throughout or poached with garlic and heavy cream. We'd smoke it right on board the fish boat.
6= Poached Redi Rockfish {ree-die}with a butter sauce and basmatti rice.
7= Yelloweye Rockfish, the true "red snapper" here on the coast. Very hardy fillets that are great to use like you would a scallops and bacon dish, served with home made seafood cocktail sauce. I say I invented this one. ;D
8= Short Raker Rockfish cheeks {Borialis {boar-e-alice} Rockfish} fried in garlic butter, even better than Halibut cheeks, and the ear {otoliths}bones make nice earrings for your wife or girlfriend too.
That's just 8 I can think of for now, but there are many more.
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Mm that sounds like a nice tasty list.
Personally I've never been a big sole fun.
I miss some of the fish I used to find more often on the Mediterranean like sword fish, makrel and sardines