What's your favorite fish for the table ?

[Foggy]

Yea, rock fish. Not knowing, wouldn't go there either.
It just sounds tough to eat.
Aye.

[robhwa]

Cabezon and Halibut are my personal favorites. Both are a little hard to come by. Lingcod are a great eating fish, and I would compare them to halibut, but much easier to catch, including a wider area in the PNW, and not as highly restricted for season and limits. They are like halibut or rockfish in that they don't have a strong taste of their own, and take seasoning well. I like NE Brazil style with coconut milk and curry. The flesh is sometimes green or blue, apparently from eating octopi and squid, but this doesn't seem to affect their taste. Tastes are obviously personal, and I really don't care for black cod or king salmon as much because they are so fatty and already have a strong taste profile. However, I would enjoy them if set in front of me.

[localboy]

In Hawai’i: Onaga or opakapaka. Both “red or pink snappers” that are delicious beyond compare. After that would be ono (wahoo) then mahi-mahi (dorado, dolphin fish) followed by ahi (yellowfin tuna).

In WA State: halibut, hands down.

[Chuckpacific]

Petrale Sole....dipped in egg batter then covered with Panko chips and fried

[Rustydory]

Salmon...remember that fish from the Northern West Coast? Had some of my best memories in my life catching those guys, now, just a memory, will have better luck catching a Celocanth

[starcrafttom]

back to a old post here but ling is still my favorite. susan now uses ritz crackers ground up for the breading. deep fry baked or fried in butter in a pan it does not mater its just great to eat. We do Salmon the same way. And I think that silver is by far the best salmon but I will not turn down any salmon.

[thataway]

Last night we had Royal Reds, freshly caught Shrimp. Tonight is Grouper, rolled in Sour Cream and lightly breaded--baked in the oven @ 500*. No Halibut available which is fresh, and the Grouper is fresh-almost as good as the AK Halibut...My son and daughter plus spouses from Calif. are visiting.

[Donald Tyson]

Crappy, Scaled, Skin on.....Small Mouth if the Crappy allude you.

[Donald Tyson]

Crappy, Scaled, Skin on.....Small Mouth if the Crappy allude you.

[Byrdman]

yall making me hungry.
Tom, you and Susan want to hook up a Canadian water trip for some serious shrimping this summer?

Those big ol shell fish prawns are a great eat too and easy to get all the bones out

Our southern water crappie/crappy are also great and we generally fry them. seeing above about single side fillet then grill skin side down looks pretty good too.

good to be back on

[Alyssa Jean]

It is still Sea Bass marinated for several days in a mixture of white miso, mirin, sugar and sake. In fact that is what we are having for New Years dinner. And a bottle of Cliquot Veuvre champagne.

[robhwa]

I'd have to agree with Tom Elliott that Coho (Silvers) are great and are my favorite salmon. For me, Sockeye are close behind. I don't think there are any salmon species that I haven't tried prepared various ways. Cohos are abundant and easy to catch here (usually). Of course, there is nothing quite as exciting as hooking into a big King on light tackle. We've had a record run of Chum Salmon on the Nisqually and South Sound this year, and they get BIG too. I guess I'm spoiled as I'm not a fan of Chum, but smoked they are OK. We have been seeing them jump a lot this year, probably seals and sea lions after them. I think we had an otter with one this morning on our float until an eagle chased it off and finished the fish. Hmmm...I think we'll have Coho tonight! Happy New Year to everyone, and if you're ever in South Puget Sound...give us a ring.

[tsturm]

[Donald Tyson]

Sounds Yummy, Do you have a more precise recipe. This sounds yummy. Better than my picked herring, lol.

[Donald Tyson]

[quote="Donald Tyson"]Sounds Yummy, Do you have a more precise recipe. This sounds yummy. Better than my picked herring, lol.