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<blockquote data-quote="MSA" data-source="post: 257914" data-attributes="member: 193">Casting the tailrace last night I caught a 4-5lb whitefish.&nbsp; I've heard they're really good smoked, so decided to keep it for a taste test.&nbsp; Bled it out right away, got it home and started to fillet.&nbsp; I assumed the meat would be dark and oily, like most popular smoking fish, salmon, mackerel, etc.&nbsp; Wasn't the case at all.&nbsp; The meat was clean and white with a slight puplish tint, just like fresh bled and cleaned walleye fillets. [ATTACH]34668[/ATTACH]&nbsp;Decided to hell with smoking, I'm eating this goodness right now. Kept the recipe simple since I wanted to taste the fish, not the breading.&nbsp; Pan, butter, salt, pepper, done.&nbsp; It stayed together better than walleye in the pan, but had nearly the exact same texture and flavor.&nbsp; Very good fish, with lots of meat for their size.&nbsp; [ATTACH]34669[/ATTACH][ATTACH]34670[/ATTACH]Only drawback was the Y bones are offset from the center strip of dark meat, so they have to be removed separately.</blockquote>

[QUOTE="MSA, post: 257914, member: 193"] Casting the tailrace last night I caught a 4-5lb whitefish. I've heard they're really good smoked, so decided to keep it for a taste test. Bled it out right away, got it home and started to fillet. I assumed the meat would be dark and oily, like most popular smoking fish, salmon, mackerel, etc. Wasn't the case at all. The meat was clean and white with a slight puplish tint, just like fresh bled and cleaned walleye fillets. [ATTACH=CONFIG]34668._xfImport[/ATTACH] Decided to hell with smoking, I'm eating this goodness right now. Kept the recipe simple since I wanted to taste the fish, not the breading. Pan, butter, salt, pepper, done. It stayed together better than walleye in the pan, but had nearly the exact same texture and flavor. Very good fish, with lots of meat for their size. [ATTACH=CONFIG]34669._xfImport[/ATTACH] [ATTACH=CONFIG]34670._xfImport[/ATTACH] Only drawback was the Y bones are offset from the center strip of dark meat, so they have to be removed separately. [/QUOTE]

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What is the most common fish caught on this site?

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