Surprised no one has brought up white fish. Better than walleye by far. I would say it’s up their with trout.
Never had it. Top of my list to try because this is all I hear.
October 28, 2017 at 8:26 pm
#1723881
Blind taste test
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October 28, 2017 at 8:33 pm #1723883
First wing on the cooling rack!
Way to go Nick, were you able to successfully release the walleye back into the water?
Your wife told you to go catch dinner, you brung it home. How will she reciprocate the favor?
Sturdiwheat…been around all your life!
Ready to bring that together with some bluegill fillets tonight…
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October 28, 2017 at 8:42 pm #1723887Do you guys scale the walleye wings or can you filet the skin off?
They look and sound delishOctober 28, 2017 at 8:42 pm #1723888Check out the Cajun Sturdiwheat. Seriously, I keep telling them to change the name to “Better Than Original”.
People are scared of the word “Cajun” but it’s not hot and adds just a hint of spice to the flavor. I’m willing to bet that once a person tries Cajun they won’t be going back to Original.
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October 28, 2017 at 8:48 pm #1723889First wing on the cooling rack!
If you didn’t eat the fins I’ll be disappointed.
October 28, 2017 at 9:30 pm #1723903Surprised no one has brought up white fish. Better than walleye by far. I would say it’s up their with trout.
As far as I am concerned, this is the best kept secret on hardwater.(I never have been successful catching thnm in summer).
Whiteys are superb table fare. I have convinced many guys on winter trout trips…..they catch a whitefish and reluctantly keep it because of my whining……. and at dinner time, they amazingly are converted to whitefish keepers!
October 28, 2017 at 9:36 pm #1723905Just make sure it’s a whitefish and not a tullibee.
RobbinsdaleOctober 28, 2017 at 9:42 pm #1723906Saved one for the FW but she passed, so I so obliged.
Never saw the sturdi around me before, stopped at the Festival in Brooklyn park and they had it.
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October 28, 2017 at 10:01 pm #1723911Saved one for the FW but she passed, so I so obliged.
Never saw the sturdi around me before, stopped at the Festival in Brooklyn park and they had it.
You left the best part.
I get my sturdiwheat at festival as well. Never seen the Cajun there though. I think you need to order online.
October 28, 2017 at 10:01 pm #1723912Whiteys are superb table fare. I have convinced many guys on winter trout trips…..they catch a whitefish and reluctantly keep it because of my whining……. and at dinner time, they amazingly are converted to whitefish keepers!
That they can be…had whitefish many times. Back in the 1970’s, Wisconsin Door County Fish boils featured Lake trout before the lampreys decimated them. First time for me was the lake trout, firm and texture like lobster particularly with the melted butter and boiled potatoes. After the lamprey wiped out the trout, came the whitefish at the fish boils. Good but not the same, soft and a bit mushy when boiled. The end of the infamous Door County fish boil. Nevertheless, whitefish can be delicious but needs care when cooking and serving. They can easily fall apart into little pieces if not done right, but still well worth trying.
Tonight my favorite will be bluegill. Just because that’s what I’m having tonight. Cornbread on the side (the peas are just the garnish)…
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RobbinsdaleOctober 28, 2017 at 10:19 pm #1723915Looks delicious Andy.
I paired mine up with some wild rice from the in-laws. Better than Bouillon chicken flavor 2 tsps with 1 cup rice was BOMB.
October 29, 2017 at 12:19 am #1723916Do you guys scale the <em class=”ido-tag-em”>walleye wings or can you filet the skin off?
They look and sound delishSkin gets….well, skinned off it’s tough to get the whole fin edible, just the tips. You would be over cooking them if you waited till the entire fin is edible.
October 29, 2017 at 9:52 am #1723929We usually have a good stock of Reds, Speckled Trout and grouper in the freezer so we rarely cut up anything from up here. How do sheeps from the river compare to the ones caught in brackish? We’ve brought some home from the gulf and used it for fish frys but never had it out of the river.
October 29, 2017 at 1:00 pm #1723946How do sheeps from the river compare to the ones caught in brackish?
Don’t know but every time I’ve visited red lakebin the summer they’re in the cleaning shack.
October 29, 2017 at 2:37 pm #1723958How do sheeps from the river compare to the ones caught in brackish? We’ve brought some home from the gulf and used it for fish frys but never had it out of the river.
I have tried them out of the river and out of the gulf. The ones from the Gulf are better but was not that impressed by either one. I have only smoked whitefish will have to try frying them sometime.
I pickle almost all the northerns I keep. Walleyes, perch, Crappies and sunfish are tied at the top of the freshwater list for me.
October 30, 2017 at 1:16 pm #1724132had a nordski attack the ole mepps spinner last night wrecked himself not cooperating. hes going in the frying pan.
October 30, 2017 at 1:43 pm #1724134That picture is fish porn Andy!
October 30, 2017 at 1:59 pm #1724137How do sheeps from the river compare to the ones caught in brackish? We’ve brought some home from the gulf and used it for fish frys but never had it out of the river.
I have tried them out of the river and out of the gulf. The ones from the Gulf are better but was not that impressed by either one.
You aren’t comparing freshwater drum to saltwater sheephead are you?
October 30, 2017 at 2:28 pm #1724146Walleye wings and beer during a Vikings game………………….nothing better! We save them especially for snacks on game day.
October 30, 2017 at 3:30 pm #1724159is this a picture of a whitefish or a tullibee?
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October 30, 2017 at 4:19 pm #1724165<div class=”d4p-bbt-quote-title”>c_w wrote:</div>
How do sheeps from the river compare to the ones caught in brackish? We’ve brought some home from the gulf and used it for fish frys but never had it out of the river.<div class=”d4p-bbt-quote-title”>fishdale wrote:</div>
I have tried them out of the river and out of the gulf. The ones from the Gulf are better but was not that impressed by either one.You aren’t comparing freshwater drum to saltwater sheephead are you?
Yes that was the question I beleive and I do know that they are not related to each other.
October 30, 2017 at 4:53 pm #1724181Crappie, to me it looks like tullibee , they have an underbite and whitefish have overbite
October 30, 2017 at 8:31 pm #1724226Yes that was the question I beleive and I do know that they are not related to each other.
Cool, because initially I wrote that they aren’t the same family, but I felt like I was being a arse, so I deleted it.
October 30, 2017 at 9:28 pm #1724238You aren’t comparing freshwater drum to saltwater sheephead are you?
Glad you asked…the freshwater sheephead is a drum. There are many saltwater drum, the most notable would be redfish or Red Drum, highly regarded for sport and table fare. A freshwater sheephead is “Aplodinotus grunniens”, the saltwater sheephead is “Archosargus probatocephalus”…I think they are in the Porgy family. Aren’t you glad you asked?
How about some show and tell…
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October 31, 2017 at 4:58 am #1724263I thought freshwater drum we’re closely related to redfish, black drum and sea trout which are all drums?
November 13, 2017 at 7:53 am #1727599Merican Eagle,
I see you have tried bowfin…that is on my to-do list for this next year. Appears your experience was less than good. What about it was not good..flavor? texture?
My nemesis are channel catfish…there seems to be no way I can eliminate the strong algae/moss flavor from them. Size of fish does not matter. Have tried eliminating the red meat areas, fat deposits, soaking in buttermilk, and numerous other methods.
My taste preference is crappies/sunfish first, perch, pike, walleyes. Rainbows rank high if smoked.
November 13, 2017 at 8:13 am #1727604Merican Eagle,
I see you have tried bowfin…that is on my to-do list for this next year. Appears your experience was less than good. What about it was not good..flavor? texture?
Texture was surprisingly firm. Very strong, pungent taste to the fillet that was less than desirable.
November 13, 2017 at 9:30 am #1727631My nemesis are channel catfish…there seems to be no way I can eliminate the strong algae/moss flavor from them. Size of fish does not matter. Have tried eliminating the red meat areas, fat deposits, soaking in buttermilk, and numerous other methods.
Rainbows rank high if smoked.
There is a secret to eliminating the catfish “funk”, slicing very thin. Why it makes such a difference…I have no idea, but it does!
During part of my youth living in Louisiana, this is how it would be served and would be absolutely wonderful. Another Louisiana secret is chopped capers in the tartar sauce.BTW, pan fried Rainbow can be wonderful too!
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November 13, 2017 at 11:42 am #1727673From what I have been told, catfish being very oily you need to make sure you are deep frying them at a high temperature. Baking and pan frying probably isn’t a good idea. It stands to reason if you are slicing the catfish thin, you are burning off a lot of that oil?
November 13, 2017 at 12:46 pm #1727697By placing the channel cat fillets in water and keeping them in the fridge over night changes the color of the fat to yellow. Cut off the yellow and you’ll give up eating walleye.
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