Old Salt wrote on Nov 18^th, 2009 at 1:38pm:

So, one method does not cover me. No vote.

That's why the lead in says "selections(s)" ... you can vote for more than one "style" on this poll.  BTW:  If you mis-interpreted the poll initially, you should be alble to remove your vote (lower-right corner of the poll panel) and re-vote with more than one selection.

I've not done straight "sushi" on a canoe trip, but I have eaten roe taken directly from the fish ... amazingly salty, but what would you expect of "caviar?"  I've also tasted a few slivers of fish while cleaning.  (Raw fish doesn't really bother me, but I guess to be completely safe from parasites, etc. it should be cooked.)

Searing (as arkansasman/solotripper suggests) is cooking (usually with a skillet) with no or minimal oil.  Typically you need to cut the portion sizes a bit smaller so its easier to cook through, if that is your desire.  So, if your fish is lake trout, you might be able to get away from using any oil.

I realized when I created the poll that fish could be batter fried or fried with seasonings and baked over the fire or in foil.  Ultimately I ran out of poll choices to list (only one unused option when the poll was created).  So, when I asked for "notes/comments" part of that was to identify your cooking style with that selection.

I'll generally cook fish in a style that I'm in the mood for ... so I fry (with and without batter/breading), sear,  poach (usually with beer at home) and bake (in foil)

I guess I'll have to try grilling!  :)
dd