The Best Tasting Freshwater Fish You Should Not Miss
The best tasting freshwater fish is a topic that fishermen discuss quite often. Most anglers have different opinions because of the different species they catch in their native locations. Here are the best freshwater fish that are generally recognized as good table fare:
Top 9 The Best Tasting Freshwater Fish
Many anglers from the Northern United States and Canada claim the Walleye is the best-tasting fish in freshwater. They usually dwell at the lake bottoms and streams and are a bit harder to catch. But if you are lucky enough, they are worth the chase.They are best hunted in the early morning and late evening hours when they come closer to the surface. If they are deep, using a jig head can catch them easy rather than a bait holder hook. They are cooked in a variety of ways including filleting, broiling, baking and frying.
Usually found in cool, clear streams, ponds and lakes, trout are amazingly good for eating. Trout are also reared in fish farms then planted into freshwater lakes. They generally feed on other fish including small aquatic animal parts and that’s where your worm will be waiting to hook it up. Be ready for good little fights though because they don’t give in easily.Trout are considered bony but their flesh is so tasty because of the nutritious crustaceans they feed on. Trout is prepared by smoking, filleting, baking or broiling. Larger trout can be fried in smaller specimens.
Catfish have widely been caught as food across the world for many years. They live in coastal and inland waters in many regions around the globe apart from Antarctica waters. They are also farmed in warm climatic regions providing inexpensive and ready food at local groceries. You must be careful when handling catfish because they have stings embedded in their fins.Catfish meat is not as white as other species but it’s tasty if fried by someone who knows how to cook. For that reason, many people have different views about the flavor. Some find it a delicacy while others consider it an excellent food.
The Bluegill is native to North America and usually occurs in streams, ponds, rivers and lakes. It lives in either shallow or deep waters and can be found hanging around underwater structures or tree stumps. They also like to reside among aquatic plants and find shelter under the tree shades along river banks.They might be challenging to catch because of their ability to change directions at high speeds. Generally, they are caught using live baits and mostly fall trap to vibrant colors yellow, orange, green or red.Bluegills don’t grow larger than 16 inches so they can be cooked whole after scaling and gutting. Pan frying is the most popular way to cook bluegill. Sometimes they can also be filleted. They have white and flaky meat with a sweet taste.
5. Largemouth bass
Bass are usually sought after by anglers not only for food but also for the excitement of their resilience. They usually act airborne in efforts to throw off the hook. Largemouth bass is found in shallow water covers and around mass patches of aquatic vegetation. Most anglers insist on catch and release practice of larger specimens because the larger fish are usually breeding females.They are closely related to Bluegill with white, mushy and sweet meat. Of course, the nature of the habitat where they live influences their taste. Bass from clear, cold and clean water are the tastiest. Small largemouth bass is filleted due to their large size but they are still cooked in other ways.
Salmon are farmed in most parts of the world and consumed by millions for their rich protein, omega 3 fatty acids and high Vitamin D. They are also rich in cholesterol because of their oily nature. Their flesh is usually orange to red but white salmon still occurs.These carnivorous fish are fed with meals produced from other sea fish and other aquatic organisms. Salmon are majorly prepared by canning and smoking. Many of the Atlantic salmon are farmed while most Pacific species are wild caught.
Cod are caught in both Atlantic and Pacific waters. Atlantic cod hang around in deep sea areas and cold waters of the North Atlantic. Pacific cod live in the eastern and western parts of the Pacific.Cod have a flaky, white flesh with a mild flavor. It is a high consumed fish in Brazil, Spain, Portugal and Italy. Cod livers are processed to produce cod liver oil which is an important source of Vitamins A, D, and E as well as omega 3 fatty acids. The liver can also e prepared by canning and eaten.
8. Dover Sole
This flatfish is usually found living on the muddy or sandy seabed of the Mediterranean Sea and the northern Atlantic. As such, trawling the seabed seems the most suitable way to collect this species. With a white underside and grayish upper, this food fish grows no more than 28 inches. This relatively large size makes them easy to fillet. It can also be pan fried in smaller pieces. Dover Sole is popular for its mild yet and sweet flavor and it’s a favorite choice for chefs due to the ease of preparation.
This is one of the mouthwatering fish you can find anywhere. But, they only occur in North Atlantic and North Pacific Ocean. They are a species of the flatfish and the Pacific Halibut is the largest. Halibut generally feed on anything edible as far as it can go through its mouth. They are prepared by deep-frying, boiling and grilling while fresh. The flesh is dense with a firm texture and has a clean taste.
Preparing raw fish as a meal is easy. The advantage is the plethora of cooking options available and you can always go with the most convenient for you. Whatever way you want to prepare, just make sure to monitor the fish as it cooks.