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Sockeyes

139 (36.1%)

Chinooks

47 (12.2%)

Cohos

47 (12.2%)

Pinks

3 (0.8%)

Chums

8 (2.1%)

Halibut

107 (27.8%)

Trout

20 (5.2%)

Carp

14 (3.6%)

Total Members Voted: 381

[FishKid]

I prefer eating coho and sockeye. Especially from the barbeque.

[MERC]

Sam: Didn't know that.  Don't do a lot of ground fish anymore.  Haven't really for years.  What's the regs on them?  I wonder if there's a lot locally or are they prett rare?

[otto]

interesting that trout scored so low.....is trout that bad  
i always thought trout panfried in a cast iron skillet with butter/lemon and salt was suppused to be the best??

 

[aquaboy24]

always wanted to catch myself a sablefish...they are delicious

[chris gadsden]

interesting that trout scored so low.....is trout that bad  
i always thought trout panfried in a cast iron skillet with butter/lemon and salt was suppused to be the best??

 

Yes Otto they are hard to beat. I remember fishing Powell Lake in the 1960's with my Aunt and Uncle. Caught a half dozen and then took them to shore, cooked them like you said over a open fire. Of course being so fresh they curl up in the pan.

I can still smell the aroma and the taste was unbeatable.

[aquaboy24]

I pulled a rock scallop off of a rock on van Island once....at about 60 feet...shucked it with my dive knife underwater...took a nice deep breath...popped it in my mouth...

VERY tasty....and can you get sushi fresher than that....I really doubt it

[lucky]

i would say some of the best tasting fish i have ate have been caught in ontario, walleye or pickeral is my fav, nice sweet white flaky non fishy tasting meat. Also a really fun gamefish to catch. have caught many over the 10lb mark on ultalightsetups with 8lb line.  Perch are also a great tasting fish, similar to the walleye, alot of people give the perch a bad rap, but in ontario they provide a pretty big commercial fishery, as well as a huge recreational fishery for everyone.  Back where my folks live they have a perch festival everyyear which is lots of fun, and some of the perch , we called jumbo perch were 10 to 12"

[MERC]

[Yes Otto they are hard to beat. I remember fishing Powell Lake in the 1960's with my Aunt and Uncle. Caught a half dozen and then took them to shore, cooked them like you said over a open fire. Of course being so fresh they curl up in the pan.]

If you make several slices perpendicular to the length of the fish body (skin side) , it will help reduce the amount of curl.  The curl is generally caused by the flesh of the fish "shrinking" during the cooking process while the skin doesn't.  Noitce that fillets don't ever curl up?

[otto]

fresh salmon, gutted but leave head/tail on. stuff cavity with salt/pepper/lemons/parsley. split cedar logs into kindling about an inch thick, wrap salmon tightly with kindling (lengthwise) and bind with bailing wire. let fire get real hot and burn down to a bed of coals. dig out depression in coals and lay salmon/wood in it. recover with coals.
you'll get incredible tasting salmon steaks after a while......

[Stratocaster]

Here's mine:

Pan-Seared Chilean Sea Bass Filet on a bed of linguine alfredo.

Grilled Yellowfin Tuna (Medium Rare) with Papaya Mango Salsa and Wasabi Mayonaise.

Grilled Fresh Fraser River Red spring belly (caught in may or june) marinaded in a light honey teriyaki sauce

Beer battered halibut with red relish and tartar sauce

Poached Coho (early cap) topped with julienned ginger and green onion seared with hot oil and sweet soy sauce to finish.

[d_w]

Sockeye's are great eating fish, i like mine with a little teriyaki, but still very good without

[Long_Cast]

Sockeye's are great tasting ONLY if they are caught in the ocean in their early to midlife age level and not when they're ready to journal back to the Fraser River to spawn. Personally, I find river sockeye to be horrible compared to ocean caught sockeye.

[fishingbuddha]

complicated question because we are so lucky to have so much choice.  i have worked up and down the coast from vancouver to queen charlottes.  my favourites include;
queen charlotte spring salmon (non pointy nose with pink meat), fraser river sockeye, halibut, rock cod salted dried and bbq, fresh red snapper fish n chips, smelt's salted and deep fried whole, kokanee trout hard smoked and canned with bone in. actually when you could eat sturgeon years ago i have tried that and it was pretty good.
another fish that was really good that a lot of people probably haven't tried and you can get it just outside of the lighthouse at the mouth of the fraser river is chad. my grandfather used to prepare chad sushimi and it was pretty good as well.

fishingbuddha

[fishingbuddha]

sorry typing mistake. i did mean shad. does anyone know if this species spawns in freshwater systems like its relatives and if they do can you catch them in the fraser river? just curious.

[Ho whacker]

i voted sockeye but for sure it would be red snapper and walleye.