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Message: <blockquote data-quote="Allen" data-source="post: 103830" data-attributes="member: 389">Fish I like:Walleye of any size, although the texture gets less pleasing as they get larger.  Once they're above 24 inches I tend to prefer someone else eat them, they can also be bad from warm, murky waters.Perch, but I don't like those with that little black parasite in the flesh like is so common in the eastern part of the state.Bluegill (at times they are my faves), but I don't get a lot of keepable sized ones.Crappie is OK.LM Bass out of cold water and less than 13 or 14 inches are OK.Channel Cat out of cold water, once in a blue moon kind of thing.Paddlefish are great when it's a smaller fish (sub 40 lbs), and not even the teeniest bit of pink/red meat has been kept on the filet once the fish is dead!  Otherwise, it joins the worst fish list.Northern pike out of cold water.Swordfish is excellent and reminds me of paddlefish the way I like it.Mahi Mahi by any name, same goes for the flat fish varieties (halibut, flounder, etc).Tuna.Black sea bass are awesome, kind of like a walleye. Most ocean fish, wahoo, mackerels, marlin, etc are best in moderation though as they are just too fishy compared to what my palate prefers.  Fish I detest:Carp...period.  Commercial fished them for years and they disgust the hell out of me.Big Mouth Buffalo, see the above.Goldeye, only tried it smoked one time.  That was enough.SM Bass.  I've tried it twice.  That was aplenty.Salmon is best in moderation for me, I can take small portions at things like game feeds, but sure don't want a whole meal of it.  I give away all I catch.White bass, I tried for years to tell myself that I like them.  I don't.Ling, they're actually OK but again in moderation and I have to eat them while still hot and dripping in a salt and peppered butter.  Once they get anywhere near room temp they aren't nearly as good to eat, IMHO.</blockquote>

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