Snook-scamp grouper-sea bass any kind of bream in freshwater..

In my experience of the whole USA..

1st Brook Trout ...Pennsylvania mountain streams

2nd Walleyes ...Missouri

3rd Crappie/ Specks ...Buttermilk battered Florida

definately walleye and crappie

Freshwater: Rainbow trout

Salt water: TUNA...fresh tuna steaks done on the grill is the best!!!

Crappie are the best hands down...maybe 2nd place would be any type of catfish.

Cats, White bass, Stripe bass, Walleye, I agree with trout over a fire, Redfish, Salmon Fried or cooked over a grill.

I like those little fish sticks from the freezer section of Walmarts. When I can't get those I settle for catfish and white perch. Actually, I like talapia in a pinch.

For me,

1. Fresh tuna - cooking optional
2. Salmon - smoked, grilled or sashimi
3. Catfish - fried or grilled

I prefer yellow perch caught out of a deep cold northern lake. After this, my second preference is for walleye caught out of a deep cold northern lake. The preferred method of preparation is to lightly salt and pepper, dredge in flour, fry gently in bacon grease. This is how my late mother used to cook fish, and I have never tasted fresh water fish that was better prepared than this.

I also like salmon and swordfish, but I don't think I'm as pleased by them as by the perch/walleye fishes.

Walleye, yellow perch, bluegill. Bluegill filets fried in a touch of butter, mmm-mmm-mmm!