Best Tasting Fish

[dereke]

 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!

[CELLIKBHOY]

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

[Nfisher]

Burbot by far the best.

[chummer]

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
 

[kosanin kosher salt]

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

[square tail]

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 

[huntwriter]

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.

[fish hound]

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?

[604xt]

black cod!!

[rg500]

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.

[Cajun6]

Ling Cod in the salt and I would have to say smoked brook trout from the fresh.

[Steelhawk]

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. 


 

[marmot]

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.

[troutmuncher]

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.

[maniac1001]

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.