I like salmon, northern pike, walleye, and perch the best.

Some of you guys are saying catfish, maybe it was just the way I cooked it but when I caught some catfish outta a inland lake and it was nasty! Or maybe it was just the catfish itself, because I hear many people enjoying catfish.

Walleye, Perch and Crappie

Walleye,Northern Pike, Brooktrout

Nothing better than a shore lunch of freshly caught cold water Canadian walleye.

Perch and Walley are by far the greatest tasting, but than againI love those fish frys in Nothern, WI

Down here in south louisiana I am going to have to go with either red's,speck's or catfish. Nothing beats fresh blackened redfish...

Some of us in Canada still prefer to call them Pickerel

Here's one that I like.

2 Fillets, 2 tblspns melted butter, 2 tblspns chopped parsley (fresh), 2 tblspns lemon juice, 1/4 tspn dried dillweed.
Lay fish flat in a lightly greased glass dish in a single layer. Salt and pepper to taste and pour the rest of the ingredients over fish. bake at 425'F for 10 minutes or until fish is opaque. Broil for 2 minutes or until golden.

BLUEGILL.........PERIOD..............

*ROFL* Ya'll can sure tell who's southern and who's northern by this thread, it's great!!

Down here in Georgia and at home in northwestFlorida the salt water pick would be GROUPER - black, gag, red, fried, grilled, blackened, or in a sammich! Fresh water is catfish (Yep, catfish) or crappie, although blue gill is awfully good, too!

I don't like mud cat, or catfish that comes from the river or old ponds. We have Great Northern Channel Cat in our pond and it is the cleanest best tasting cat ever and the only way to cook it down here is DEEP FRIED in peanut oil.

Mullet is popular, but it's only good cooked the old way - fried with peanut oilwith just a little bit of bacon grease thrown in. Now, can ya'll guess I'm a country lady andI love tocook, especially SEAFOOD?

Perch,,deep fried.