What's your favorite fish for the table ?

Without a doubt....Sablefish.
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In the PNW, Halibut, followed by fresh salmon on the grill.

In Pensacola/Gulf of Mexico: Royal Red Shrimp fresh caught. With the second being Mahi-Mahi on the grill or ceviche with fresh limes, and cilantro.
 
Canary rockfish from 500-600 feet of water.

Twenty pound or less lings are number two. The big lings (30-40 pounds) aren't nearly as good 15-25 pounders.

Number three would be sockeye or a 10 pound or less male silver.
 
Until I hooked and landed an 8 lb Sheepshead, in the
backwaters of Little St Simons Island, GA this winter,
I thought Sea Bass (store bought :oops:) was the best.
Not anymore.

The coating: mix it up, slather it on dried skinned filets
2 T mayo
2 T rice vinegar
4 t kosher salt
2 t paprika
2 - 3 garlic cloves minced
good pinch of cayenne

Best cooked on a hot open fire, or grill, about 10 - 12 minutes,
no flipping needed, or baked at 475*F about 15 minutes.

Prepare your palate for a new treat.

Aye.
 
Here in the PNW we are blessed with a variety of excellent seafood choices all of which could be caught and cooked the same day. Locally I like Ling Cod baked or seared in cast iron skillet with various spices. Spot shrimp are excellent as well as fresh caught Dungeness crab cooked and eaten hot. Of course Salmon (king, silver, Sockeye) grilled with garlic and butter and a coating of brown sugar can't be left off the list. With all this good stuff we catch fresh here I still have to say that I've never tasted a better fish than Chilean Sea Bass available at Costco. A little pricey but oh so good.
 
It should not surprise anyone that tastes differ; it's a rather personal trait.
Being one of our 5 basic senses, maybe 7 if you count proprioception and
balance, taste not only differs between different people, it differs in
ourselves. Ever have the same food item prepared the same way at two
or more different times and then say "This isn't like I had before."?

And then there's those who don't like cake...

Aye.
 
Smaller halibut, say under 40 pounds. I don’t care for salmon and never target them. Try to avoid catching rock fish.
 
Cabezon and Halibut are my personal favorites. Both are a little hard to come by. Lingcod are a great eating fish, and I would compare them to halibut, but much easier to catch, including a wider area in the PNW, and not as highly restricted for season and limits. They are like halibut or rockfish in that they don't have a strong taste of their own, and take seasoning well. I like NE Brazil style with coconut milk and curry. The flesh is sometimes green or blue, apparently from eating octopi and squid, but this doesn't seem to affect their taste. Tastes are obviously personal, and I really don't care for black cod or king salmon as much because they are so fatty and already have a strong taste profile. However, I would enjoy them if set in front of me.
 
In Hawai’i: Onaga or opakapaka. Both “red or pink snappers” that are delicious beyond compare. After that would be ono (wahoo) then mahi-mahi (dorado, dolphin fish) followed by ahi (yellowfin tuna).

In WA State: halibut, hands down.
 
Salmon...remember that fish from the Northern West Coast? Had some of my best memories in my life catching those guys, now, just a memory, will have better luck catching a Celocanth
 
back to a old post here but ling is still my favorite. susan now uses ritz crackers ground up for the breading. deep fry baked or fried in butter in a pan it does not mater its just great to eat. We do Salmon the same way. And I think that silver is by far the best salmon but I will not turn down any salmon.
 
Last night we had Royal Reds, freshly caught Shrimp. Tonight is Grouper, rolled in Sour Cream and lightly breaded--baked in the oven @ 500*. No Halibut available which is fresh, and the Grouper is fresh-almost as good as the AK Halibut...My son and daughter plus spouses from Calif. are visiting.
 
yall making me hungry.
Tom, you and Susan want to hook up a Canadian water trip for some serious shrimping this summer?

Those big ol shell fish prawns are a great eat too and easy to get all the bones out :wink

Our southern water crappie/crappy are also great and we generally fry them. seeing above about single side fillet then grill skin side down looks pretty good too.

good to be back on
 
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