Grilled Salmon filets, catfish and crappie filets fried in hot oil, Bream follows them closely.
I enjoy flounder, grouper, snapper and shellfish when at the Gulf.

Speckled Trout is my favorite eating fish. Black and red drum are also tasty.

I pretty much see fish as fish. they're all good if you cook em right. but I suppose if I were to pick one over another , probably halibut

I really like ocean ground fish like Haddock, Cod and Pollock. I always have at least 1 meal a week from my freezer. Last trip out I brought home 200 pounds of fillets. Fresh water I like Champlain perch, blue gills and crappie as well as walleye and landlocked salmon.

Cobia. Swordfish. Triggerfish.
And as always Spanish mackerel.

Salmon. Baked or grilled. Yum!

Fresh caught Kokanee Salmon gutted & thrown on the grill still flopping! Leave the head and tail on, cook until 1 side is done, flip, do other side & then you can lay them on a BIG serving platter, flip, then flip again and the meat is soo delicate & flaky you're holding the complete skeleton and 2 perfect complete fillets are lying on it's skin with no meat wasted whatsoever! It's about a zillion times fresher, much more mild tasting, & better than even the "fresh" iced down fillets at a store!

Walleye in freshwater.

Grouper in saltwater.

Crappie and Channel Cats in fresh water.
Flounder, Speckled Trout and Red Fish in salt water.

Saltwater= Grouper, Snapper, or Mahi
Freshwater = Trout or Catfish, been far too long ago since I had any bream or other panfish to give an honest comparison.