Just when you thought...

[Darryl Davis]

Signal crayfish in Cajun sauce!

 

[Andrew Green]

have had pike a couple of times, 'y' shaped bones are hard to pick out but quite tasty, both jacks about 3lb. eels were commonly had and sold to the Chinese shop in town but as said illegal now although not had one that didn't go back in the water for over 25 years. bream taste like mud and perch are too beautiful to eat but if it was that or nothing on the table i suppose i'd give anything a try

 

[Mike Wilson]

This might be of interest.

Many coarse fish have a muddy/earthy taste.
It is caused by a substance called Geosmin produced by a yeast like fungus that lives on the surface of the bottom mud. It can be removed by soaking the cleaned/descaled fish in salted water to which vinegar has been added and left overnight.

Mike

 

[Alex Gowney]

Before Clattercote Resevoir was a commercial fishery the water was very clear in the summer and autumn, like an aquarium, and I used to take the occasional 3 or 4 pound jack to eat. Soaked in salt water overnight and cooked slowly for about double the recommended time gave a lovely flavour and all the legendary forked bones had all but dissolved, much like as in tinned salmon. It's many years since I ate pike but I do like wild trout.

 

[Mark Lavis]

Spent 10 days on an island in Lake Inari in Lapland a few years ago and apart from the few things we bought in the supermarket we lived on the fish we caught which were Pike,Grayling and Brown Trout.

Filleting the Pike ( all around 5 kg) was the easy way to cook them and gutting the Grayling then smoking over an open fire was the best way to enjoy a beautiful tasting fish.

The occasional Zander in southern Finland is also a treat along with smoked Eel and Perch-a slug of local vodka does help though....