Reply to thread

Message

<blockquote data-quote="KDM" data-source="post: 24745" data-attributes="member: 314"><p>Most people can't tell the difference between walleye, northern, drum, or many other species of fish that have firm, white, flaky meat when cooked.&nbsp; I have several friends that claimed they could tell the difference between walleye caught from Canada, DL, Sak, and MN.&nbsp; I just so happened to have walleyes from each of those locations on hand at the time so I challenged them to a test.&nbsp; I cooked all the fish and labeled the bottoms of the plates with CAN, DL, SAK, and MN respectively and they then voted.&nbsp; It was a lively discussion, but in the end they all agreed as to which walleye came from each location.&nbsp; Well, they were all wrong.&nbsp; There wasn't a single walleye fillet on the table.&nbsp; I served them all fillets of redhorse sucker caught from the Sheyenne river in early spring.&nbsp; They all ate 'til they could hardly take another bite and raved about how good walleye is.&nbsp; I quietly smiled to myself.&nbsp; To this day, they still don't know they ate suckers instead of walleye.&nbsp; There is very little difference to me whether the fish in the pan is walleye or northern pike.&nbsp; If the bones are all out of the flesh, it's ALL good.</p></blockquote><p></p>

[QUOTE="KDM, post: 24745, member: 314"] Most people can't tell the difference between walleye, northern, drum, or many other species of fish that have firm, white, flaky meat when cooked. I have several friends that claimed they could tell the difference between walleye caught from Canada, DL, Sak, and MN. I just so happened to have walleyes from each of those locations on hand at the time so I challenged them to a test. I cooked all the fish and labeled the bottoms of the plates with CAN, DL, SAK, and MN respectively and they then voted. It was a lively discussion, but in the end they all agreed as to which walleye came from each location. Well, they were all wrong. There wasn't a single walleye fillet on the table. I served them all fillets of redhorse sucker caught from the Sheyenne river in early spring. They all ate 'til they could hardly take another bite and raved about how good walleye is. I quietly smiled to myself. To this day, they still don't know they ate suckers instead of walleye. There is very little difference to me whether the fish in the pan is walleye or northern pike. If the bones are all out of the flesh, it's ALL good. [/QUOTE]

Verification

What is the most common fish caught on this site?

Reply to thread

Recent Posts

Friends of NDA