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Originally Posted by Capt Derek Fisher Price 3
All i can say is that i personally don't like freshwater fish to eat. I fish freshwater for both bass and trout and don't really care to eat them. As much as I am out fishing, i eat striped bass on occasion, (maybe 3 times a year), I love fluke and flounder, and blackfish and ling are at the top of my list.
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Agree with above, and most posts. I live by at least 5 streams and lots of lakes here at the base of the poconos, I dont care for most FW, some walleye or perch, sometimes a few salmon, as for me, nearly everything FW gets C&R, (The "bucket brigade" here mainly refers to hatchery trout that are stocked in places that many wont live to a year, still I release them myself, or hand the pole to the dad with kid who isnt catching any.
I have been on 6 packs and PBs where we had a (legal) pile of fish, as for me, every one of mine I consider a blessing from above and treat it as such, bled, final finish dressed at home, v bloodline removed, packed to death if not eaten right away. In fact I have been meaning to ask why no one seems to save cheek meat out of stripers? Seems like a lot wasted? If it is half as good as other fish cheek meat? Never understood that one, anyone try it?
I don't get to fish the salt much but love well cared for striper and tog and will keep what few I do get, Unless its a breader/cow etc. Every bite is up there with a lobster dinner for us, special occasion dinner.
WHAT I DO FEEL GUILTY ABOUT: Not doing more for my part to stop the slaughter with netting commercially that goes on down south for stripers or them being killed as bycatch, just the pics of the hundreds floating the other year still makes me sick. If I knew more what I could do, I surely would.
