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What is your favorite fish? Either fresh or Saltwater

Anything if it's done right, but I tend to lean toward salt water. Ahi, swordfish, flounder, and shellfish are probably my faves. Mediterranean mussles are so damn good.
 
jnevin said:
Anything if it's done right, but I tend to lean toward salt water. Ahi, swordfish, flounder, and shellfish are probably my faves. Mediterranean mussles are so damn good.
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Great choice. I always have mine steamed or broiled.
 
JEsus, that's like picking my favorite woman.

A perfectly done chilean sea bass is hard to beat. Baked scallops, yes please. Fried Calamari w/ the right sauce, a delight. Lobster w/ my pops (a tradition), brings back memories.
 
KillahBee said:
JEsus, that's like picking my favorite woman.

A perfectly done chilean sea bass is hard to beat. Baked scallops, yes please. Fried Calamari w/ the right sauce, a delight. Lobster w/ my pops (a tradition), brings back memories.
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Sounds good..
 
Arabian said:
Sounds good..
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I had a decent striped bass last night here in San Diego. Was actually disappointed with it, to be honest.

I did have a chilean sea bass in Marina Del Ray last week that was just amazing.

It also depends on what sides / sauces are involved. When I was a child I used to HATE when my food touched. If we were having chicken with mashed potatoes and a veggie, for example, I would need different bowls for the mashed and veggies and sauce. Now I can appreciate the entire meal as one versus separate pieces.
 
KillahBee said:
JEsus, that's like picking my favorite woman.

A perfectly done chilean sea bass is hard to beat. Baked scallops, yes please. Fried Calamari w/ the right sauce, a delight. Lobster w/ my pops (a tradition), brings back memories.
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get a hold of some true "dry pack" scallop, a u-10 or 10-20, cut in half (like a bun) a pan with just a little olive oil, sear each side for 15-20 seconds...no other seasoning....yum
 
KillahBee said:
I had a decent striped bass last night here in San Diego. Was actually disappointed with it, to be honest.

I did have a chilean sea bass in Marina Del Ray last week that was just amazing.

It also depends on what sides / sauces are involved. When I was a child I used to HATE when my food touched. If we were having chicken with mashed potatoes and a veggie, for example, I would need different bowls for the mashed and veggies and sauce. Now I can appreciate the entire meal as one versus separate pieces.
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you fucking retard
 
FISHTALES said:
get a hold of some true "dry pack" scallop, a u-10 or 10-20, cut in half (like a bun) a pan with just a little olive oil, sear each side for 15-20 seconds...no other seasoning....yum
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Where can you buy those Fishtales?
 
FISHTALES said:
get a hold of some true "dry pack" scallop, a u-10 or 10-20, cut in half (like a bun) a pan with just a little olive oil, sear each side for 15-20 seconds...no other seasoning....yum
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That is how I usually do my scallops at home. A teeny bit of lemon too.
 
I sometimes bake scallops in chipotle, wine, and olive oil and then toss them in angel hair. El goodo.
 
shrimp, crab, orange roughy, haddock (for the good old-fashoined american fish fry, nothing beats haddock imho), red fish (especially blackened. . .one of the best things i've ever eaten in my life), halibut, salmon (preferably alaskan. . .i have a buddy their, he sends it to me fresh and smoked, vacuum packed on dry ice). . .i could go on and on. . .
 
jnevin said:
Isn't smelt bait? They're pretty oily, right? Sort of like sardines?
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not at all, they are small - basically they filet battered in egg/italian bread crumbs and then fried in olive oil.

Reminds me of brook trout if you have had that this way.
 
yall are eatin too high on the hog for me. give me some fried catfish ( generally Channel Cat ) and some Freedom Fries and I'm good....

I might start eating french Fries again, the new PM seems like a pretty good guy, just married some young super model and wants to join the war on terrorism....
 
MightyMouse69 said:
not at all, they are small - basically they filet battered in egg/italian bread crumbs and then fried in olive oil.

Reminds me of brook trout if you have had that this way.
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Ok. My dad does fresh sardines that way. The house stinks for a couple of days, but they're so damn good.
 
txbondsman said:
yall are eatin too high on the hog for me. give me some fried catfish ( generally Channel Cat ) and some Freedom Fries and I'm good....

I might start eating french Fries again, the new PM seems like a pretty good guy, just married some young super model and wants to join the war on terrorism....
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she is the ultimate MILF - the french still suck though.
 
yall ever eat any mountain oysters? damn good eatin right there....
 
oops. . .forgot my freshwater favorites. . .walleye (best damn freshwater fish. . .eating-wise. . .on the planet), bluegills/crappies (pain-in-the-ass to fillet, but WELL worth the effort), crawfish (go to the NO jazz festival and you'll understand why). . .
 
Arabian said:
Where can you buy those Fishtales?
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some of your nicer markets will have them, they are just un-processed thats all.

cobia is a firm mild meat, good on the grill, and trigger has a hint of shellfish flavor (and its a mild fish) because there diet consists primarily of shellfish.
 
swordfish

chilean sea bass

salmon (even though i eat it all the time)

lobster
really, any type of fish that isn't catfish or some crappy ass quality bottomfeeder(talipia is good tho)


i love it all!!!! it's genetic

a good sushi tuna or eel is by far my favorite.
 
calveless wonder said:
swordfish

chilean sea bass

salmon (even though i eat it all the time)

lobster
really, any type of fish that isn't catfish or some crappy ass quality bottomfeeder(talipia is good tho)


i love it all!!!! it's genetic

a good sushi tuna or eel is by far my favorite.
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I actually like the raw CONCH

sorry pick3 thats not a typo
 
FISHTALES said:
I actually like the raw CONCH

sorry pick3 thats not a typo
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really? too chewy for my liking. that's usually one of the last pieces of sushi i eat on the plate (next to squid, and octopus). still eat em, but don't really do much for me
 
FISHTALES said:
some of your nicer markets will have them, they are just un-processed thats all.

cobia is a firm mild meat, good on the grill, and trigger has a hint of shellfish flavor (and its a mild fish) because there diet consists primarily of shellfish.
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Trigger is my favorite. If you ever get over here, Fishtales, I'll take you to the restaurant called Triggers, best Trigger recipes in the world.
 
Since they sank the Oriskany out off Pensacola Pass, there has been a lot of Trigger and Snapper congregating there, Fisherman are going apeshit as are the divers.
 
redguru said:
Trigger is my favorite. If you ever get over here, Fishtales, I'll take you to the restaurant called Triggers, best Trigger recipes in the world.
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how bout some love for the good ole pa crappie/bluegill??
 
digimon7068 said:
how bout some love for the good ole pa crappie/bluegill??
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i love Bluegill, dad and I used to go out to Rose Valley Lake during spawn and catch buckets full of them on a fly rod and surface popper in a couple hours, spend the rest of the day filleting them and having a great fish fry.
 
redguru said:
i love Bluegill, dad and I used to go out to Rose Valley Lake during spawn and catch buckets full of them on a fly rod and surface popper in a couple hours, spend the rest of the day filleting them and having a great fish fry.
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been there many, many times :) :)
 
jnevin said:
Isn't smelt bait? They're pretty oily, right? Sort of like sardines?
Click to expand...

I met a stripper who pussy smelt like smelt. threw her back onstage...
 
Pompano
Greasy, large nasty dark "blood line", full of local pollution, expensive, rarely in season,
but yum. (imagine spanish mackerel with a more specific taste)
 
I want to go fishing, now. I have to add that to my summer calender...a visit to the beach house. The best fish is the fish I caught and cleaned.
 
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