What is your favorite fish to eat?

Brook trout, gutted and stuffed with green onion then grilled.

Otherwise, I'm perfectly content with grilled salmon.

I made the Wild King Salmon last night and have to say it was delicious. Apparently I have never had that variety of wild salmon before. This had a nice moist texture and mild salmon flavor. The wild salmon I've had in the past has been darker red and a strange dry texture. I believe in some cases it was Coho. In other cases it was simply presented as "wild." So I'm a believer now that I can certainly enjoy wild salmon. Thank you for helping enlighten me!

If it had a dark red color, it was probably Sockeye, Carrie. To me, it has a meatier flavor and texture, but not quite the richness of King.

Mark Liptob

I made the Wild King Salmon last night and have to say it was delicious. Apparently I have never had that variety of wild salmon before. This had a nice moist texture and mild salmon flavor. The wild salmon I've had in the past has been darker red and a strange dry texture. I believe in some cases it was Coho. In other cases it was simply presented as "wild." So I'm a believer now that I can certainly enjoy wild salmon. Thank you for helping enlighten me!

If it had a dark red color, it was probably Sockeye, Carrie. To me, it has a meatier flavor and texture, but not quite the richness of King.

Mark Liptob

In my experience, both sockeye and Coho filets are usually thinner than King filets in addition to the deeper color.

[Jenise]

I made the Wild King Salmon last night and have to say it was delicious. Apparently I have never had that variety of wild salmon before. This had a nice moist texture and mild salmon flavor. The wild salmon I've had in the past has been darker red and a strange dry texture. I believe in some cases it was Coho. In other cases it was simply presented as "wild." So I'm a believer now that I can certainly enjoy wild salmon. Thank you for helping enlighten me!

Fresh (with salmon the fresher, the milder) and properly prepared Coho would not have been dry, but sockeye certainly would if it had been overcooked or prepared from frozen.

Anyway, I'm so glad this worked out for you!

[Jenise]

In my experience, both sockeye and Coho filets are usually thinner than King filets in addition to the deeper color.

The color depends on the diet, Mike. Coho and king caught in my local waters are the same color. But Sockeye is always darker.

I had fresh king salmon for supper an hour ago. It was on special at Santa Rosa Seafood for $14.99/lb - basically 1/3 off the usual price.
And for the first time, I grilled it over mesquite charcoal.
With green salad and corn on the cob, it was deeeeeeeeeeeeeeeeeelish!!!!!!!

John

Salmon, or King George Whiting.

I had fresh king salmon for supper an hour ago. It was on special at Santa Rosa Seafood for $14.99/lb - basically 1/3 off the usual price.
And for the first time, I grilled it over mesquite charcoal.
With green salad and corn on the cob, it was deeeeeeeeeeeeeeeeeelish!!!!!!!

Just a quibble, John, but I prefer a more subtle wood to mesquite when I smoke or grill salmon. I find that mesquite and hickory just overpower the flavor of the fish, whereas cherry or apple wood (or alder) adds a smoky element without obscuring the flavor of the fish.

Mark Lipton

I had fresh king salmon for supper an hour ago. It was on special at Santa Rosa Seafood for $14.99/lb - basically 1/3 off the usual price.
And for the first time, I grilled it over mesquite charcoal.
With green salad and corn on the cob, it was deeeeeeeeeeeeeeeeeelish!!!!!!!

Just a quibble, John, but I prefer a more subtle wood to mesquite when I smoke or grill salmon. I find that mesquite and hickory just overpower the flavor of the fish, whereas cherry or apple wood (or alder) adds a smoky element without obscuring the flavor of the fish.

Mark Lipton

Cedar makes a great choice!

I find that mesquite and hickory just overpower the flavor of the fish, whereas cherry or apple wood (or alder) adds a smoky element without obscuring the flavor of the fish. Mark Lipton

Agree Mark; we grilled a sockeye salmon fillet with cherry chips last Friday and it worked fine. We use apple for chicken and turkey, hickory for pork, mesquite for beef, and pecan for lamb.

Bluegill without a doubt, partly because they are so much fun to catch, they are free out of my pond and it doesn't get any fresher than that. Yellow perch are a close second and wild coho or chinook smoked are hard to beat.

Bluegill without a doubt, partly because they are so much fun to catch, they are free out of my pond and it doesn't get any fresher than that. Yellow perch are a close second and wild coho or chinook smoked are hard to beat.

I've never had Blue Gill Jim, is it a white fish? Lucky you to have a pond with Blue Gill. Do you stock it or do they take care of that on their own?

Bluegill without a doubt, partly because they are so much fun to catch, they are free out of my pond and it doesn't get any fresher than that. Yellow perch are a close second and wild coho or chinook smoked are hard to beat.

I've never had Blue Gill Jim, is it a white fish? Lucky you to have a pond with Blue Gill. Do you stock it or do they take care of that on their own?

In my youth, I caught bluegill in Lake Berryessa (well, Putah Creek, actually, near where it enters the lake) and ate them for breakfast and lunch. White meat, kind of like trout or bass. Easy to catch, too: a bit of red cloth affixed to the hook would do.

Mark Lipton

Love bluegills, though haven't had in several years. Karen, they are also known as bream, one of the most common fish in the Southeast where I grew up. Tend to be smaller than bass, similar to crappy, 1 lb is probably a big one. Great delicate white freshwater taste.