Eating fish for health

[rwilliarp]

Eating fish might be healthier than you think, HA HA. Next thing you know some of the "seasoned" anglers might be looking for the viagra strain brown trout.

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[Flyfisher]

I am wondering if that is one hard strain of trout to catch.

[sholgate]

My wife and I were talking about eating trout the other night. I have been practicing C&R for about 10 years. This maybe the year I keep 2-3 stockies for the grill. Just so I can remember the taste.

[AaronJasper]

And after you taste them you will remember why you let them go

[TexasChris]

So true Aaron. Stockies taste like ass.

[Flyfisher]

I disagree if you cook them right they really are not that bad. The key is cooking them and seasoning them right.

[TexasChris]

I've had wild fish. I've had stocked fish. Stocked fish tastes like ass.

Yeah, you can season the hell out of em, just tastes like a mushy seasoned piece of ass to me though. I'm sure you can make it taste decent, but i'd rather go to the store and buy myself something better.

Just my opinion.

[Flyfisher]

I perfer any pan fish or walleye over trout anyday but really if you fillet trout and cook them with the skin off that takes care of a lot of the fishy taste. I can only eat them once or twice a year. I know guys he would curse the taste of trout up and down but had some how I prepare then and were very suprised with how they tasted. just like with anything you have to prepare them properly. I agree you are better off buying good fish at the store or local fish market.

[wwelz]

I kill about thirty fish per year. Some stocked some native. I only kill native fish where the environment can support some limited fish harvesting . For example the the bighorn has 7000 trout per mile . I do not think its a problem to kill a few fish there. I think the limit is five per day. I fish there for a month and maybe kill ten fish altogether I kill fish that are twelve to fourteen inches in length . I usually take two fish . One for me and one for my wife. A twelve to fourteen inch trout can easily be filleted and is certainly no trophy or breeder. The native fish taste remarkably better than the stockers but I still eat a few stockers. Some of my best child hood memories are eating six inch Brook trout for breakfast cooked with bacon and coated with corn meal. I think the relationship between fishing and properly preparing and eating fish is important.When to harvest fish is a tough question . I have zero trust in state government adequately setting rules on harvesting that protect native fish . We anglers should self regulate . Imposing a stricter code than the states provide. The degradation in native fish populations that I have seen in my life is primarily from over development and habitat destruction not over fishing . I know this is a little off point so I apologize for wandering off topic.

[LopatNympher]

The only species of fish that I have kept in the past 25 years or so is Walleye. The fillets are very tasty but the best part has got to be the cheeks. Bread them in Gold'nDip, fry them in hot butter, and they will do circus tricks on your tongue. Man I miss Lake Erie.


Cheeky Walleye

Very simple. After you fillet the walleye, remove the cheeks. Poke your knife at the base of the cheek, and rotate the blade (bending it somewhat) around the cheek bone. Reack in and “pop” the cheek out. Some folks call them “poorman’s lobster”. They are not big, but a great appetizer as you wait for your supper to cook

Ingredients
16 walleye cheeks Salt
Butter Pepper
Gold'ndip Breading

Mix the Gold'ndip Breading, salt and pepper. Coat the cheeks in the mixture. Fry in butter until golden brown. They are fantastic!