Favorite fish to eat?

Flash

Geneakers said:

Flash said:

Geneakers said:

Ling cod is excellent.. "poor man's lobster",,, used to catch and spear alot of them when I lived in WA state.  Bake that bad boy with some garlic and butter, sprinkle with some paprika and dunk in drawn butter... making my mouth water as I type and remember.. would eat it till I almost got sick.

It is, just not a Florida fish as the original poster wanted. I would have said Salmon if west cost was allowed

My apologies...  lol

And those Ling Cod are one ugly fish !!

Soda Popinski

tankered said:

Good to hear someone specifically mention spanish mackerel, criminally underrated IMO.

And so versatile, great from raw to smoked and everything in between. 

that's one of my favorites.  but i have never tried it raw.   we always either fry it or make blackened tacos.  Actually last time I smoked some and the wife put the smoked fish that was SUPPOSED to be fish dip on her salad and loved it. 

bigfinn35

Soda Popinski said:

tankered said:

Good to hear someone specifically mention spanish mackerel, criminally underrated IMO.

And so versatile, great from raw to smoked and everything in between. 

that's one of my favorites.  but i have never tried it raw.   we always either fry it or make blackened tacos.  Actually last time I smoked some and the wife put the smoked fish that was SUPPOSED to be fish dip on her salad and loved it. 

Nothing wrong with any of those preparations, but man if you enjoy raw fish even a little bit you gotta try it with some fresh mackerel. Kill and bleed them immediately, ice them well, and use for sashimi/ceviche/poke/sushi. The softness of the meat makes it ridiculously tender to bite into when raw, plus all the oils in their flesh give them a stronger flavor than most raw fish.

You can whip up a plate of sashimi to feed 2-3 people in 5 minutes using one large mackerel's fillets (I take out the bloodline but it isn't quite as noticeable of a taste when raw). Simple dipping sauce with equal parts soy sauce and rice vinegar, plus a dash of sesame oil and sriracha or gochujang, and you're in business.

tankered

It truly does melt in your mouth when eaten raw, a great sashimi fish. Just a great fish. 

TerribleTed

ok for what time of day?  Well lets start breakfast two different fish. one pan cooked cobia with eggs toast.  The next is a Fried Dolphin fillet two over easy eggs, bacon, lettuce, tomatoes, onions and mayo on a sub roll.  Now its mid day back yard bbq grilling fried catfish nuggets mixed with water dog nuggets (gator). Evening hours that's tough so many. Fried Red Fish or Fried Snapper or Grilled King Steaks Yes a slow cooked seasoned fall off the bone King Steak, Then latter while having cocktails some Smoked Mackerel fish dip.

shemp

#1 = hogfish.  Distant 2nd = tied for sheeps and flounder

Fresh...specks I suppose. Fried channel cat is 

grey2112

bigfinn35 said:

Soda Popinski said:

tankered said:

Good to hear someone specifically mention spanish mackerel, criminally underrated IMO.

And so versatile, great from raw to smoked and everything in between. 

that's one of my favorites.  but i have never tried it raw.   we always either fry it or make blackened tacos.  Actually last time I smoked some and the wife put the smoked fish that was SUPPOSED to be fish dip on her salad and loved it. 

Nothing wrong with any of those preparations, but man if you enjoy raw fish even a little bit you gotta try it with some fresh mackerel. Kill and bleed them immediately, ice them well, and use for sashimi/ceviche/poke/sushi. The softness of the meat makes it ridiculously tender to bite into when raw, plus all the oils in their flesh give them a stronger flavor than most raw fish.

You can whip up a plate of sashimi to feed 2-3 people in 5 minutes using one large mackerel's fillets (I take out the bloodline but it isn't quite as noticeable of a taste when raw). Simple dipping sauce with equal parts soy sauce and rice vingegar, plus a dash of sesame oil and sriracha or gochujang, and you're in business.

THIS!  OMG, best sashimi/sushi grade fish we can get in our area (central west florida).

Soda Popinski

https://www.twistedbiscuitdiner.com/menu#menu=menu&item=the-harley-biscuit

pretty good way to eat a hogfish  

smooth move

yup! i agree.

moben

Snook fried, Crappie deep fried, Bluegill  and Bass and when available Walleye.  Mahi smoked.

xenia

Snowy, Black or Red-hind Grouper
Yelloweye Snapper
Yellow Jack - Sashimi

tankered

Yellow jacks are fantastic, I wish they came further north. .

Nsmith2015

@Flash so trout and Spanish macs are similar in texture and flavor? I haven’t had either of them yet because I’m new to Florida, lived in Michigan the last 24 years and moved here last week 

Flash

Nsmith2015 said:

@Flash so trout and Spanish macs are similar in texture and flavor? I haven’t had either of them yet because I’m new to Florida, lived in Michigan the last 24 years and moved here last week 

 They had to be fresh. My wife is Cherokee/Italian seems to have a nose and taste for these things. I fooled her that night.

bowhunter4life

Fresh water = specks, bream, shell crackers......
saltwater = mangrove snapper , wahoo, triple tail, cobia .

The_Bearded_Angler

Freshwater- Love me some N Ga rainbow trout on the grill (although a mess of bream/bluegill frying in a pan is a close 2nd).

Saltwater - Red Snapper or Grouper

abovebored

I recently caught an african pompano. Excellent table fare.

flagold

Mrs. Mattson frying them up - speckled perch (crappie up here).

gogittum

Spotted Bay Bass from Sea of Cortez.  Nothing like it.

mudflatmark

Wahoo, Snapper, Grouper in that order, top three.

cortr

Flounder,Grouper, specked trout in saltwater. Crappie(Aka Sac-A-Lait) in freshwater

MtgMama

FRESH!

TerribleTed

Soda Popinski said:

tankered said:

Good to hear someone specifically mention spanish mackerel, criminally underrated IMO.

And so versatile, great from raw to smoked and everything in between. 

that's one of my favorites.  but i have never tried it raw.   we always either fry it or make blackened tacos.  Actually last time I smoked some and the wife put the smoked fish that was SUPPOSED to be fish dip on her salad and loved it. 

  Grilled or smoke king is great on a salad. Slow grill the King Mackerel till it flakes apart.. I like it best with a jalapeno ranch dressing.  

RobertR

Black Seabass, Mangrove Snapper, sheepshead... Freshwater favorites are Shellcracker, brim and speckled perch. 

charityprado

I would love to try Gadus merlangus.

Fisherman007

Snapper (any type), Redfish, Black Drum, Grouper

CaptJ

Sashimi: Wahoo, Cero Mackerel, Spanish Mackerel, YT Snapper, and Tuna
Cooked: Hogfish, Snapper, Grouper, Wahoo, Swordfish (Not necessarily in that order)

GatorCity

Snook, Sheepshead, Tripletail, Redfish, in that order.

Flash

NuthinFancy said:

Freshwater: the only FL freshwater fish I will eat is crappie. Nothing else is even appetizing.
Saltwater: Cobia, Snook, Pompano, and Swordfish are the best.

I always tell people if you don't like freshwater fish because they taste fishy, eat crappie. You have to impart a flavor into them because they are so bland.

swampdog

We grew up eating a ton of panfish and the occasional bass from the Withlacoochee River. River can be dark and slow at times and the fish could be muddy. Everything was scaled and fried for the most part. We would take the cleaned fish and scrape the skin under running water and place it in a clean pan. We did this until you couldn’t get any colored water from the scraping. 

Today seems everyone fillets and no one eats a fishes skin. 

Everyone has a different pallet so I get what one of us likes or doesn’t. It’s good to be different.