"Giles" wrote in message
...
On May 17, 1:44 pm, "JT" wrote:
"Fred" wrote in message

...

Gut a 4 - 6 lber. "fill" the belly with onions, fresh garlic and hot
peppers, salt, pepper or seasoning that you like. Completely cover in tin
foil and throw it on the propane BBQ. Once cooked, work around the bones,
you won't be disappointed.

You might want to cut the head off before cooking, they are kind of
ugly...


JT

I grew up eating northern pike as well as most of the other better
known firm(ish) white-fleshed fish endemic to the upper Great Lakes
region. In those days, in our family and circle of acquaintances,
preparing fish for the table meant scaling, gutting, beheading, cross-
cutting into chunks (if large enough) dredging in flour with salt and
pepper, and then pan frying. They were ALL good.....but some were
better than others. Blue gills (and their close kin) were the best.
Still are. Working around the bones of northern pike is worth the
effort.....if there's no other fish on the table. Those with the best
appetites (yours truly very much included) could usually get their
fill of pike.

Interestingly (and more than a bit oddly, I think) when I got a bit
older, and my horizons and perspectives broadened a bit, I used to
hear quite a few folks wax rapturous about the muskellunge as table
fare and in the very next (or previous) breath denigrate the lowly
(though VERY closely related) northern pike. Not the most
sophisticated palate in the world, mine, but I got a shiny new nickel
says I've never met anybody who could consistenly tell them apart on a
plate or in a bowl.

Catfish simply did not exist in our cosmos, except in the form of
bullheads.....which some people reputedly ate.....but those weren't
"real" people, if you know what I mean......you might as well be
caught eating eating bowfin, carp, or gar.....or skunks.....or the
neighbors dog.

giles.
who still has never eaten bowfin, gar, or skunk.

I have tried to like catfish on a couple occasions, I gave up...
I would agree with you on blue gill and or perch (stripping a wooly worm off
my dock for rainbow/browns a couple nights ago I caught a 8-9 inch perch,
reminded me I need to catch enough for a meal soon), I enjoy going out and
catching a bucket full and pan frying after a corn meal, flour and seasoning
or one of the fancy Tony Chachere's batters.

The only other fresh water fish I would rather eat is Walleye.

What is your and other's in the group, favorite white meat salt water fish?

JT