spoonminnow
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What fish species where you are is best for eating?
- Thread starter spoonminnow
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In Britain we have problems with people taking fish for the table,so it isnt something that is encouraged,add to that most freshwater species are not enjoyed by the British people,so usually it is left for our migrant population to take fish that are supposedly illegal to take...
Strangely it is not ililegal to take rod caught fish from a river in England or Wales. In fact your rod licence permits the following:
In England and Wales fish in the rivers belong to no one, not even the Riparian owner, however fish in ponds and lakes are the property of the land owner and should never be taken without prior permssion.
In Scandinavia and Europe I have eaten many different species of freshwater fish but in England only grayling, trout and salmon and of those I'd definitely say the graying is the most tasty.
That said, many years ago I did have a dish of Gudgeon Tanzy and that was realy delicious, it was served with sweet Nice biscuits.
Having lived in Scandinavia and Europe for many years I do think that we in England can be a little too "precious" when it cmes to our freshwater fish . . . .
Source for Catch Limits: https://www.gov.uk/freshwater-rod-fishing-rules/fish-size-and-catch-limits
"Catch limits
There’s a daily limit on the number of fish you can take.Coarse (freshwater) fish
Each day you can only take from rivers:- 1 pike (up to 65cm)
- 2 grayling (30cm to 38cm)
- 15 small fish (up to 20cm) including barbel, chub, common bream, common carp, crucian carp, dace, perch, rudd, silver bream, roach, smelt and tench
In England and Wales fish in the rivers belong to no one, not even the Riparian owner, however fish in ponds and lakes are the property of the land owner and should never be taken without prior permssion.
In Scandinavia and Europe I have eaten many different species of freshwater fish but in England only grayling, trout and salmon and of those I'd definitely say the graying is the most tasty.
That said, many years ago I did have a dish of Gudgeon Tanzy and that was realy delicious, it was served with sweet Nice biscuits.
Having lived in Scandinavia and Europe for many years I do think that we in England can be a little too "precious" when it cmes to our freshwater fish . . . .
Source for Catch Limits: https://www.gov.uk/freshwater-rod-fishing-rules/fish-size-and-catch-limits
I wonder why then Peter many waters I fish have EA signs up in several languages saying it is illegal to take fish,im not sure that the law wasnt changed to try to combat our Eastern Europeans from removing all fish life,but I am not certain,you are probably right,nothing surprises me in our supposedly conservation minded nation...
Mark Wintle
Well-known member
I've eaten brown and seatrout, grayling and perch (these had been netted from an Irish water, possibly Lough Neagh).
Whilst the fish in English rivers may be wild, free fishing is almost non-existent in non-tidal waters and it is generally a condition of fishing that all fish are returned. 40 or 50 years ago it wasn't uncommon for people to take the odd grayling to eat on the Frome but club rules now stop this. In the last 30 years if ever I've had a grayling be badly deep-hooked and fail to survive I've eaten them.
Whilst the fish in English rivers may be wild, free fishing is almost non-existent in non-tidal waters and it is generally a condition of fishing that all fish are returned. 40 or 50 years ago it wasn't uncommon for people to take the odd grayling to eat on the Frome but club rules now stop this. In the last 30 years if ever I've had a grayling be badly deep-hooked and fail to survive I've eaten them.
Alan. the laws concerning what river fish can be taken have not changed, neither ave those concermed with still waters. Society attitudes may have changed but the laws are still the same.
The EA signs were largely gesture politics in my view. The fact remains that river fish can be taken in accordance with the criteria I listed.
A couple of reiver venues where I fish have a local bye laws that prevent river fish being taken, so it is always best to check in advance if you are fishing with the intention of taking a fsh or two. This could be the reason why those waters you mention do not allow fish to be taken.
Gratling in particular, of deeply hppked, rarely survive being returned to the river, so in my view, it is far better to disatch it and take it for the pot. It is my favourite freshwater fish to eat. Thankfully my season ticket fly beats all alow trout and gray;ing to be taken.
It never occurs to me to think of the fish I catch as food, and even when I catch accidental trout on the Derwent, I'm not at all tempted to kill them. I have eaten carp and tench - some friends in Lithuania have a small lake and take fish for the table. It's a common practice, and they also keep bees, raise goats for milk, cheese and meat and grow all kinds of fruit and veg. As for the carp and tench, I tried them once out of a guest's politeness, but they are watery and tasteless and once was enough.
I tried both carp and tench in Europe too. Definitely not to my taste at all . . . the same goes for pike. In Norway it was popular usually as "gjeddekake" or pike fishballs but to my palette it was like eaing luke warm cottonm wool impregnated wth pins.
Perch however are very tasty and often on the menu in Swedish restaurants . . . . I've eaten bream in Poland and Hungary and I'd say it is inedible in all honesty.
No, give me a nice graying every time . . . . pan fried in dill and lots of butter . . . delicious!
rayner
Well-known member
I detest the taste of freshwater fish, yes I have eaten them when I was a lad. Both perch and pike. I suppose trout and grayling have a similar earthy taste. The only edible fish for me is from the sea.
mikench
Well-known member
British preferences for sea fish are catholic in nature being clean fillets of white fish preferably with no skin and no bones. Cod and haddock are the favourites but tastes are changing as those two species become more scarce. Hake, plaice,turbot, tuna, sea bass, halibut are also popular. Apart from salmon and trout I cannot recall ever seeing coarse fish for sale. I have tried carp, pike and perch but anything tastes pleasant when cooked with garlic, wine, shallots and herbs. It is fair to say that fish is expensive.
The bad one
Well-known member
I've eaten over my fishing life of 60 + years Pike full of bones. Perch strange taste, wouldn't eat it again. Zander vey much like perch, not my taste. How the Fen people think it tastes like Cod is beyond me. Eel horrible. Crucian carp made into pasties (Russia) wasn't that bad, but did have a lot of herbs in the pasty. A white fish called Omal in Siberia, fantastic taste. Char very nice taste, similar to Omal. Grayling nicest UK freshwater fish to eat. In my view and nicer than trout and salmon. Flatties ok but not much flesh on them. With the exception of a deep hooked grayling I might catch, I see no reason to eat coarse fish in the UK. We are a small island surrounded by saltwater with a host of sea fish in that water. with many fantastic tastes to them. Get your head out of the Cod and Haddock, as much as I like the taste of both, and try other species on the slab. You just might surprise yourself and find a species you really like and enjoy.
Oh and don't forget the sea crustaceans as they are tasty as well!
Oh and don't forget the sea crustaceans as they are tasty as well!
I've eaten carp and pike in Czechia and Ireland, and while they are a bit muddy tasting they aren't terrible.
I've eaten various fish I've caught in Brazil and Columbia including piranha and it was nice enough but I wouldn't go out of my way to eat it.
I agree that sea fish of almost any kind just taste so much better.
I've eaten various fish I've caught in Brazil and Columbia including piranha and it was nice enough but I wouldn't go out of my way to eat it.
I agree that sea fish of almost any kind just taste so much better.
rayner
Well-known member
We should stop the EU from fishing our waters, mostly France. We do not need them. Every other country looks after their fish so should we.
The EU have nothing to lose from raping our seas. It is about time we used our independence.
The EU have nothing to lose from raping our seas. It is about time we used our independence.
spoonminnow
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no-one in particular
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I have only eaten trout which usually have that muddy after taste and I don't like them much, edible but just in my opinion. Pike the same, muddy flavor, only tried one once to see what it was like but didn't bother again. I know you can do all sorts of thing to improve their flavor but going on the unadulterated flesh taste, I wouldn't bother with our freshwater fish. However, I might try grayling one day if it is there on offer, they sound nice enough to warrant a try..
I tried a river caught mullet once but it was awful, full of some sort of black silt/gunge and I was nearly sick, I imagine sea caught ones are a lot different but never tried one. I don't like eels, jellied Urgg or catching them but I am told smoked eel is nice, I might try that one day if offered.
I like all sea fish I think except pout whiting, full of bones but proper whiting are nice enough as a couple of fillets if you can ever catch them big enough these days. I used to sprinkle the fillets with a bit of grated cheese and they were nice grilled for a few minutes.
I remember my first time in France and seeing roach and bream on a fish mongers slab, again it is probably the sauces they make there which make them edible but not for me. I think all food should taste nice on its own first and a sauce used to enhance it, not make it edible from inedible like snails or roach for example.
The British are not adventurous enough though, that is true, I remember when they tried to sell Coley big time as a substitute for Cod and the British didn't like the color, a bit grey, stupid really, abundant (or was at the time) and perfectly nice fish.
I tried a river caught mullet once but it was awful, full of some sort of black silt/gunge and I was nearly sick, I imagine sea caught ones are a lot different but never tried one. I don't like eels, jellied Urgg or catching them but I am told smoked eel is nice, I might try that one day if offered.
I like all sea fish I think except pout whiting, full of bones but proper whiting are nice enough as a couple of fillets if you can ever catch them big enough these days. I used to sprinkle the fillets with a bit of grated cheese and they were nice grilled for a few minutes.
I remember my first time in France and seeing roach and bream on a fish mongers slab, again it is probably the sauces they make there which make them edible but not for me. I think all food should taste nice on its own first and a sauce used to enhance it, not make it edible from inedible like snails or roach for example.
The British are not adventurous enough though, that is true, I remember when they tried to sell Coley big time as a substitute for Cod and the British didn't like the color, a bit grey, stupid really, abundant (or was at the time) and perfectly nice fish.
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Clodhopper
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I am partial to Zander and have eaten it in Germany and across Central Europe. I am confused as to how river fisheries in the UK might forbid taking it since, technically, I believe that, as a non-native species, it is actually illegal for anglers to return it.
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spoonminnow
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Jellied Eels. when you could get them were like eating cotton wool full of bones
For the full horror experience however make sure you slather it in green liquor. It proves beyond doubt that the concept of putting two independent & fundamentally horrible things together in the hope that the end result is "better" is flawed at its base.
For the full horror experience however make sure you slather it in green liquor. It proves beyond doubt that the concept of putting two independent & fundamentally horrible things together in the hope that the end result is "better" is flawed at its base.
terry m
Well-known member
Another vote for Zander. Spent much time working in Budapest and the Hemingway restaurant there served up amazing Zander. Also had it many times in Germany.