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GrumpyOldCrappie

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some of you guys might like I should go to [PoorWordUsage] for this. but when I go fishing i fish for a meal. but I olny keep what need. I keep hammer handle pike. anything big like 25"+ range goes back. i eat manly bass and pike. i have ate bass in the dead of summer. and I have never found the meat to be soft. if I get pan fish only big enought to eat I will take them and then only a few because i hae cleaning then but love how they taste.

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C&R but dont mind a meal of panfish through the ice if anything, but that only happens for me maybe once every 5 years.

Order of preference for eating...

Crappies

Sunnies

Perch(if only I cound find the big enough!)

Order of preference for catching...

Pike

Bass

Muskie

Crappie

Sunny

Walleye

Perch

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Gills, Crappies, Perch, Walleye, Pike, Bullhead, White bass(surprisingly good) Bass(had it once from cold water) Sheephead(clean it right not to bad). I like to try everything atleast once, but I will never eat a carp.

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95% of the time C & R (Hopefully CPR). When I do keep a meal, it's usually a meal at a time as I like fresh fish, that hasn't been frozen. I also have a tough time leaving the lake early enough to have time to clean afterwards. Nothing worse than cleaning fish til 2am, when I'm getting up again at 4.

Crappies, sunnies,perch, walleyes.

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Everyone has perch listed pretty high up. I have never had it but I need to. Does it taste more like a crappie or walleye?

Perch is a member of the Pike Family and close to the walleye. They are tasty and right up there with eyes for me. I don't get out and fish them much, at least not with much size, but when you get into them with size, they are a great fish.

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smoked carp are actually not too bad...

I think its just knowing what they eat and the fact they are carp. I would be more than happy to try some if I knew someone that smoked them. oh and I would also like to try pickled fish too.

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I do not normally keep fish during the open water. The reason is that I don't like fish entrails sitting in the garbage at home for a week when it is hot. I fish on the weekends and Friday is trash day (yuck!). The most likely reason why I'll keep fish during open water is when we're having a party -- our guests normally like fresh fish.

I do keep fish once or twice a month during the ice fishing season. I'll fish in the morning and keep enough for lunch.

I almost never freeze fish (it's been several years since I have), so I do not keep very much. I strongly prefer fresh fish and I usually don't mind going out fishing to catch a few more when I am in the mood for fish. wink

As far as preference, I don't really have a preference as far as eating the fish (perhaps I like bass the least?). I like most of the species listed above about the same. I would classify trout and salmon as 'different', but I've caught less than 15 of those in my life... so I don't really count those species.

My preference, therefore, is mostly based on the difficulty of filleting fish (with a little bit of taste preference included):

1. Walleye (easiest to fillet; tasty)

2. Crappies, sunnies, perch (more difficult to fillet because they're smaller; tasty)

3. Bass (rather easy to fillet; not as tasty).

4. Northerns (difficult to fillet; tasty)

I would imagine that I've kept just about every walleye that I've caught in Minnesota during the last three years (less than 5 fish total). I've kept maybe 5-10 bass over the same time period and probably the same amount of northern pike.

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I do not normally keep fish during the open water. The reason is that I don't like fish entrails sitting in the garbage at home for a week when it is hot. .

We just put them in the freezer until garbage day.

1. Walleyes

2. Crappies

3. Bluegills

4. Northerns (they'd be higher if they didn't have so much slime and the Y bones were easier to get out.)

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Everyone has perch listed pretty high up. I have never had it but I need to. Does it taste more like a crappie or walleye?

I was always told Perch are a cousin of the eye. I suppose I could be wrong. For me they are by far the best tasters (just me though and in the winter here in MN I focus on those more than any other fish. I like them because they are a firm white meat with a wonderful mild flavor. If I have the proper tools I scale em and cook with the skin on. mmmmmm..... so goood!

Also..... I forgot smelt. Smelt are awesome. I use to get enough for one or two meals back home in MI. There just don't seem to be many left anymore.

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