Best tasting fish

[Ray]

Flounder ain't hard to clean.

[specktator]

Originally Posted by Ray

Flounder ain't hard to clean.

Not just to clean. To prepare to eat, I mean. At least the way I like to do it. I lay it on it's stomach and cut down the spine. Then filet b/w the rib cage and meat. Then I filet b/w the meat under rib cage and rib cage. Take some cuttin pliers and cut down the ribs as far out on each side of flounder. Take rib cage out voilÃ*! No bones and u can't stuff her up with whatever u want. That's the only way I like to eat em.

[Ducktrickster]

Wow. Nobody mention dorado, wahoo, or swordfish?

[BayouFX4]

Personally I love some 12" white trout gutted, and deep fried whole. They have to be caught and fried the same day though. Mahi is 2nd.

[Big Kahunaz]

Originally Posted by B-Stealth

Wahooooooooooooooooooooooo and Sea Bass I think top the list for white meat fish.

Ohhhh man....I'm drooling now! (no Icon?) Had some sea bass at my brother n laws wedding reception in Austin 2 months ago and i think i ate like 3 servings....man that some good fish!

[swamp snorkler]

I ate some grilled pompano that was really good, stuffed flounder and fried sac aux lait are my favorite.......i woould love to get my hands on some triple tail.

[cajunman7925]

Grouper is pretty good and I love me some Halibut!!!!

[ScubaLatt]

I caught some Pompano out of Grand Cheniere last year and man was that some good eatin' fish! Looked like sac-a-lait sort of. Tasted like it too!

[davethefish1]

Originally Posted by ScubaLatt

I caught some Pompano out of Grand Cheniere last year and man was that some good eatin' fish! Looked like sac-a-lait sort of. Tasted like it too!

You sure that's not Triple tail! It sure sounds like it.

[Ragin Cajun 13]

Originally Posted by Reel Bender

Did 'nt See Croaker wassup wid dat?

Yeah fried Croaker

[yak'em-n-stack'em]

Mahi is hard to beat.

I love some blackened grouper.

No one said it but I find it hard to beat redfish on the pit.

Fried bass is one of my favorite too

[huntin fool]

Triple tail...Sacalait..and skrimps

[rosska]

We caught 125 Pacific Seabass two weeks ago. Have not had a chance to cook it up yet but looking forward to it. I do not know how they compare to Chilean Seabass which is what you typically get in nice restaurants.

[speck cc]

Originally Posted by Ragin Cajun 13

Yeah fried Croaker

croaker tops my list for sure!

[latravcha]

On this list it has to be tuna.
Start off by making an injectable marinade of butter thyme, rosemary, oregano, salt and pepper to taste. Melt butter and put in blender till it is all chopped and mixed good. Take the needle from your Cajun injector and inject the filets with the mixture. After injecting let the tuna sit in fridge for 6 to 8 hours. Take filets out of fridge and butter both sides of filet then salt and pepper filets. Coat bottom of black iron pot with olive oil and get very hot. Cook filets 30 seconds to one minute on each side depending on how you like yours cooked. I like mine rare so 30 seconds on each side is the max.
Next time you have some fresh tuna try this you will thank me later.

["H"]

Originally Posted by yak'em-n-stack'em

Mahi is hard to beat.

I love some blackened grouper.

No one said it but I find it hard to beat redfish on the pit.

Fried bass is one of my favorite too

Got to go with the Red Fish in the scales cooked on the pit.
A little Italian dressing to keep them moist and finished with a lite coat of your favorite BBQ sauce.

[Lake Chuck Duck]

Why isnt flounder on this list?

[DUCKGOGETTER]

Originally Posted by lake chuck duck

why isnt flounder on this list?

the real question is why ain't drum, sheephead, gafftop and hard head on there. That's where it's at my freinds!!!

[longcast]

Y'all forgot mullet.

[DUCKGOGETTER]

Originally Posted by longcast

y'all forgot mullet.

lol!!!! Sorry i forgot that. Nothing like mullet in a red gravy. With some fried hardhead fillets on the side.