Boatless Fishing Forum, Reports, Info

What would you guys consider one of the best tasting fish out there and how would ya cook it? Snook, Mackeral, Trout, Redfish, Permit, etc...etc...

Wow . Talk about an eye opener!!!! Looks yummy

Snook,Cobia or Flounder

that flounder looks amazing. makes me remember why i love being italian!

my great grandparents came over on a boat and both sides of my family are italian. 3 italian grandparents and 1 polish.

I love snapper and grouper but truthfully my favorite is triggerfish. They are a little harder to fillet but man they are awesome.

freshwater cats are good, when it comes to the salt the best fish i've tried so far is dolphin.

I tried red snapper at angelo's steak pit in Panama city, and well it was TOUGHHHHHhh, i couldnt eat it!

^^^^ Hmmm thats strange cuz usually red snapper is pretty much cream of the crop. It must just not have been fresh or was overcooked or something cuz I have never had tough Red snapper before. I hope that bad experience dosnt turn you off to red snapper.

And I love Catfish as well. It is probably my fav freshwater fish. Although walleye is pretty good as well.

Snook for me anybody got any left over time is going to slow till season starts again.

Hey Chi your right, walley are hard to beat... But besides that, we don't have many walleye here where I am and we eat sauger and that is a close relative and they are absolutely delicious..

yeah it would be hard for me to order another red snapper even though i feel it was probably just overcooked. But if i catch a few i'll give em a wirl.

Some of my favorites.....

1. Grilled Pompano brushed with fresh garlic and butter.

2. Poached Pompano, topped with a Shrimp, Clam, and Leek Cream Sauce.

3. Blackend Dolphin dredged in butter and fully coated with Prudhomme's Redfish Magic. (Only a cast iron pan will do!)

4. Grilled Kingfish Steaks marinaded in Italian Dressing.

5. Jerk Fish....firm flesh best. I'll post the recipe.

Rijkaard wrote:I love flounder, oven roasted with potatoes and olives

I'd like to have that recipe!

So many depending on what is around. Cannot call it....
Sometimes, I get in a mood for a GOOD bear battered Grouper Sandwich with a really good Home made tarter sauce.

Scallops almost any preparation ( big ol' handpicked divers scallops Seared MR)

Really nice Tuna - raw

Man, this is tough....IF it swims, basically I like to eat it if I can figure out how to make it taste good.

Rijkaard wrote:

Dhunter55 wrote:

Rijkaard wrote:I love flounder, oven roasted with potatoes and olives

I'd like to have that recipe!

it's not hard, put ev'rything you see in the picture - whole flounder, black and green olives, diced potatoes, cherry tomatoes (just a little bit), olive oil, 3-4 garlic segments, salt and some red pepper - in a pan and bake in the oven at 400 °F for about 30-35 minutes, get a bottle of good white wine and enjoy your dinner

Looks like a lil rosemary in there too.

Rijkaard, what other spices do you add?

tried a recipe like that last week with a fresh lake erie steelhead and man was it good. thanks for the idea Rijkaard

There are some very delicious fish mentioned above. Some of my favorites are Pompano, Mangrove Snapper and Muttons. I love to eat Snook, but damn, is it hard to catch one in the keeper slot.

However, there is one that has not been mentioned, that in my opinion gives up a mighty fine fillet, mainly because there diet consists usually of crustaceans and shellfish is the Sheepshead.

Excellent eating in my book.

ALL OF YOU ARE WRONG......FRESH SWORDFISH STEAKS!!

Alright guys: a little story then I will tell you what fish gets my vote.
I decided to take my brother fishing in Bimini on my 20' Dusky. Ran across and pulled up to a set of GPS#s in 400' that i had not fished for a year. As I pulled over the #s the bottom was just full of fish. I had my brother break out a rod (he chose a new 25lb spin) we baited up a chicken rig with cuda chunks. I pull back over the #'s and tell my brother to DrOp. He hits the bottom and is "oN" before you can count to 10. He is stuggling for 10 minutes and finally gets his catch to the boat. He dropped 5 hooks and brought up 3 fish: a large yellowtail,queen trigger,and a big black snapper. We pulled fish there and out to 800' till lunch time. I put the boat into shallow water by Great Issac light and broke out the grill. We cooked Jumbalaya rice with pieces of Grouper and Black Snapper, and washed it down with a cold brew.....
***My VOTE: BLACK SNAPPER!***

pina colada nurse shark is on the top of my list

stormrunner wrote: ***My VOTE: BLACK SNAPPER!***

stormrunner--When you say Black Snapper are you refering to Mangrove Snapper/Gray Snapper? Or are you referring to Blackfin Snapper which are caught in deep water such as the area you were fishing?

Hey SM: I was talking about the bahamas deep water black snapper that are ice cold when you reel them up...very very very tasty.... like tilefish without the mercury......

It's funny, the more I think about it, I just love fresh caught/just barely iced down fresh fish. A friend of mine, I should say good friend, stopped by tonight and dropped off some Pompano he caught on his post holiday days off from Sebastian Inlet. One side was a meal by itself. I saved the rest for me and my girl. She loves Pompano. I owe my buddy a swap or a round of beers for that one.

Yum, yum. I must say.

I've only been in FL for a couple months but, am having almost as much fun cooking new (to me) fish and really like Pompano and Grouper. But, I'm still partial to New England Cod and Haddock.

Mom's Christmas Cod

1 lb. fresh codfish, skin on 1/2 sleeve Ritz crackers, crushed
4-5 Tbs. butter, melted 1/4 cup sl.almonds, crushed
1 Tbs. fresh chopped parsley Juice 1 lemon
olive oil

Drizzle lemon juice and olive oil over fish. Combine crackers, melted butter, parsley and almonds together. Spread crumbs mixture over fillets. Bake @ 250 degres for 20-22 minutes, depending on thickness.
Done when fish flakes w/fork.

Serve with roast potato and pickled beets and a nice Chardonay.

I have many favorites but the few that stand out are Triple Tail (cook em anyway just dont burn em) Cobia on the grill Snapper and grouper throats marinated in italan dressing and grilled Triger fish dredged in extra virgin olive oil and then rolled in italian breads crumbs then bake

And the captain wallace special is I will take a flounder scale it cut the head and tail off then take the fillet knife and fillet it inside out. I remove all the bones except the few around the sides (those pull out after cooking) this is done with out cutting the skin so you have a great pocket to be stuffed with......... Get more italian breads and egg extra virgin olive and cook on stove then throw in shrimp or crab meat(claw meat is best ) then stuff that pocket, tooth pick off the ends and bake at a low temp untill ready to serve(i never pay attention to the time or temp just look at the fish)
In costa rica i had my first snook (the local that paddled me around the river cooked it so it was fantastic) and ate marlin for the first time which was excellent.

Almost all the fish that swim are excellent and most of them are good raw

Cold water crappie through the ice, 2-4 pound walleye, grouper, dolphin, yellow perch

Grouper. Breaded, fried, baked, or in a sandwhich!

Also, I cannot resist some MI favorites...a basket of freshly breaded lake perch, or grilled/smoked Michigan salmon.

A nice fat Grover or Mutton always works. Dolphin is probably my alltime fave, but when I was in Wisconsin my fiance had me try the lake perch and oh my god was that stuff good. All you could eat. She had to roll me out of there.

Rijkaard wrote:
this is my favourite overall fish - mediterranean sea bass

Is that the same as a Branzino?