Old Salt wrote on Apr 10^th, 2014 at 11:18pm:

I could really go for a few spring bullheads right now. When people say fish and mention a delicate flavor, that's what comes to mind for me. Lightly floured. Mom probably cooked 'em in lard. Can you still buy lard?

I too agree - - the strong fish taste usually is related to not removing the fat from the fish.  As stated above, the dark looking red stuff is fat and one should strive to remove all of it from the fillet.

Just like people, you can see differences in the amount of fat on fish of the same species.  If one just does the standard fillet & skin job, there can be quite a bit of difference in how much red fat is present right along the lateral line of the fish.  As MT suggested, take the extra time to cut out this section of red meat and you will definitely notice the difference in taste.

db wrote on Apr 12^th, 2014 at 5:56am:


good point and the answer is yes and no.......... or perhaps the best answer is "it depends".

Part of the reason that smaller fish seem to taste better is their fat deposits are usually quite minimal, in small walleyes it is often non existent. The bigger the fish the more likely some additional knife strokes will be required.

here is a story that might illustrate my point (not another story)

I became interested in fishing the overnight salt water charter boats some 20 years ago. That first trip results for my Dad and I were rather slim but we did manage a twin pair of 40lb Amberjacks (if you think your tough you don't know Jack). I asked a handful of guys on the boat if they were good to eat and to a man they replied that "they're good smoked". Whenever I hear that a fish is only good smoked the impression I am left with is the fish isn't fit for a dog.

Nevertheless we kept the mid size jacks. One we left with an artist friend (Bruce) who had let me park my rig at their place. He actually seemed quite pleased to have it. Hmmmm.

We got the fish home and put a knife to it. These fish have a deposit of fat and blood and their sides like nothing I had seen before. The whole side of the fish was layered in about 1/2" of yuk. I carefully trimmed it away and cut the plentiful meat into cubes and proceeded to fry up a batch.

I will never forget what happened next. My Dad and I were seated across from each other with a big pile of fish between us. We each grabbed a piece and as is my custom I broke a steaming piece open and gave it a whiff. "Doesn't smell bad" I quizzically commented. We each took a bite, there was a long pause, and then our eyes lock simultaneously.........My Dad shot one of his all time best lines......"We have to go back to Bruces and get our other fish"

To this day Amberjack get a bad rap. I believe it is because of a lousy cleaning job. I have served Amberjack on many an occasion including to large groups of over 20 and more often than not I am asked what kind of fish they are eating (Jack has a texture much like chicken).

Bottom line? Small fish don't worry about it but on the bigger fish take the time to remove the fatty deposits, it is easy enough to do.