Interesting that you mention Carp. Because I've got a lot of friends like you that won't eat one for any reason. But I've found the secret to eating Carp. If you get them out of a clear stream or extremely clean water like some of out spring fed rivers here in Missouri. It seems like the cleaner the water the much better they taste. Also I won't eat one that's over 8 pounds or so. Because it seems like they are like catfish in a way>> because the older they get the stronger they taste.The Mastiff wrote: ↑Sun Jul 07, 2019 11:15 pmSalt water fish tastes better to me. Flounder, Cod, etc. Grouper can be really good too. If freshwater fish is on the menu then I only like fresh caught stuff. Not farm raised. That tastes like the meal they feed it. For me, Perch, crappie and wild trout ( not farm raised). Wild catfish can be really good. I do not like farm raised Tilapia and I will not eat carp outside of true starvation situations.
I like all of those white meat, salt water fish you've mentioned. I got some North Atlantic Cod ( supposedly from Iceland) about a year ago and I got the best compliments from my friends I ever got. I would eat that Cod any day of the week. Also when I spent a lot of time in the Western part of New York State many of the restaurants there served Haddock>> and I loved that Haddock a lot.The Deacon wrote: ↑Mon Jul 08, 2019 7:14 amMost of my fishing has been salt water, as have most of the fish I've eaten. Don't care for strongly flavored fish, so my favorites among the fish I've eaten are flounder, sole, cod, weakfish (aka sea trout), and bluefish. Many people thing bluefish has a strong flavor, but only because they don't remove the trianglura cross sectioned stripe of dark, oily, flesh that runs the length of the fish just below the skin before cooking it. Only freshwater fish I've tried are trout, walleye, and catfish. Walleye wasn't bad, just not as good as the saltwater fish I mentioned. Catfish, at least what I had, was a bit strong for my taste and trout, while mild, was way too bony for me. Only ate it once, after that always practiced catch and release.
Hey Joe, sounds like a good score mate. Our Barramundi are both a prized sport fish and table fish. Unfortunately I haven’t eaten Barra in a few years now ‘cause we don’t get them this far south.
I"ve only ever eaten mackerel either canned or smoked. And it isn't bad at all. I could eat a lot of it in a survival situation. But I actually like a lot of different fish canned or smoked. I bake most of the fish I get anymore. I rarely fry fish at all>> but I don't fry much of anything because of the associated health risks. But about once a year I get ahold of some fresh channel catfish and I'll fry them up in either Sunflower Oil or Safflower Oil. Those two oils tend to take the heat better than a lot of oils that people fry in.
*Landon*sal wrote: .... even today, we design a knife from the edge out!
Hey SEF, I know you love Shark Tales but I’ve probably told you all I know. Ah, hahaha!
I've actually eaten Mako Shark on two occasions. The two best types of Shark Meat I've eaten are Mako and Blue Shark. Both had a really wonderful flavor to them. I'm kind of surprised that not many of you have tried the Red Snapper that we used to catch on the Florida Panhandle. To me that is the best Salt Water fish I've ever eaten. Yeah I think at this point the Red Snapper and Haddock might just be my two Salt Water favs. You could put Swordfish in there too on an outdoor grill smoking it with mesquite and/or pecan wood.Bloke wrote: ↑Thu Jul 11, 2019 1:58 amHey SEF, I know you love Shark Tales but I’ve probably told you all I know. Ah, hahaha!
They’re more of a pest when they eat the fish you’ve trying to land.
The Mako’s head weighted 100kg and the picture was taken onboard a pro fishing boat earlier this year, 390km south of Sydney.