Quote:
Originally Posted by mr crab
I'm with you all the way mathgeek. I don't know what has happened to us culturally, but there are soooo many species of fish that are good table fare that lots of fishermen will not eat. I had fallen into this way of thinking too. Once we were offshore and catching big blue fish one after another. After releasing 10 or so a guy I work with asked if they were legal to keep. When I said yes, he told us to start putting them in the ice chest. After we cleaned all the fish that evening, I asked him if I could have a couple of filets to try. I pan seared them with very little seasoning to really taste the meat, and let me tell you something, them suckers were dang good. Now all my life i had been told that bluefish were good for nothing more than cut bait, and I have released hundreds. I guess what I'm trying to say is that I will always taste a fish from now on before I take somebody elses word on the taste.
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I will try any fish once. I have an uncle who goes on a charter trip twice a year and only wants redfish, will give you every trout on the boat, says they have no flavor
Never had a saltwater catfish, black drum, only had gar once but will try it again for sure. Dude that was cooking it could mess up mac and cheese