Eating Freshwater Fish

Unless your grocery store is in a coastal area, finding truly fresh fish is pure fantasy. A visit to the seafood department reveals that most of the catch came from a far-flung continent. Even that “wild caught” mahi fillet spent days on a ship before reaching the counter. Your appetite can’t compete with the price, so you move on.

Here is a better idea. Many shoppers are choosing locally-grown products and why not? Knowing where food came from, how it was made and by whom are worth the extra price. Another added benefit is freshness and flavor—perishable farm-to-table foods just taste better.

Now, back to that fantasy about finding fresh fish. You can make it a reality while satisfying your craving for eating locally. Nothing says that like fish you caught from a lake near home.

Bass and trout aside, the taking of specific fish from waterbodies that can tolerate harvest is not a sin against the conservation-minded virtues of catch and release. In fact, some species are deliberately stocked to be caught—and eaten—by recreational freshwater anglers. Even so, catching them still takes some skill.

What is more, the steep price-per-pound for that Indonesian-caught mahi cannot hold up to the taste of fresh-caught crappie or walleye. And those tasty—and sporting—gamefish aren’t the only fish worth your time and effort. There are many other unpressured species that are eager to bite your bait. Some can be caught from most any boat—and even from a boat dock or the shoreline.

Also read our picks for some of the best freshwater game fish that are likely to be swimming in your lake, along with tips on how to catch them.

Before you rig up, check your state’s fishing regulations for required licenses, and for any legal size and creel limits where you plan to fish. It’s one thing to catch enough for a family backyard fish fry. But catching enough to feed the entire block might be illegal.

Are you ready to go lake-to-table and eat locally caught fish? Here are some ideas on what to do with your catch.

Food prep begins when the catch is unhooked. Regardless of the season, getting the fish on ice immediately is a must. For obvious reasons, keep other food and drink in a separate cooler. Fill the fish cooler about half-full of ice, then add some water as you start catching fish to keep. The slushy mix is even colder than ice, and your catch will be safely preserved until you return home.  

Fillet-worthy species include walleye, yellow perch, large crappie and any other elongated fish. Make a one-cut fillet by making an angled cut from the top of the belly to just past the pectoral fin. Then, turn the knife handle and run it along the spine of the fish. The blade simultaneously penetrates the belly and the dorsal, and the fillet comes off as one piece. Bluegill are best prepared by removing the head, entrails and scales for pan frying whole or in a deep fryer. Filleted or gutted, rinse well with cold water to eliminate any contaminants.

Long ago, your grandpa likely nailed a catfish to a board, made a few cuts to loosen the skin, grabbed a pair of pliers and commenced pulling off the skin. Those days are long gone. Here’s an easy three-step process for fileting a catfish.

First, you’ll need a large cutting board, a pair of waterproof gloves and a sharp filet knife. For the first step, place the fish on its side and line up the knife blade from the dorsal to the pelvic fins. Cut down at an angle through the rib cage until you feel the vertebrae. Flip the knife and cut down the spine over the length of the fish, stopping just before reaching the tail. For the final step, flip the fillet over with the knife and slide it along the edge of the skin, from the tail to the front. Cut out the small section of rib cage. That’s it!

A benefit of keeping your catch is it can be stored in the freezer for later. You must take precautions to prevent freezer burn, which dries out the flesh by direct exposure to cold air. Eliminate it by using a kitchen vacuum sealer, and storing meal-sized portions in sealed bags. Do your best to eliminate air pockets if using zip-up freezer bags. Freezing fillets in water keeps them fresh, but the flesh can turn mushy during the process. As you plan the menu, remove the frozen packages and allow to thaw overnight in the refrigerator.

At first, you might think delving into this topic is a waste of time. All it takes to pack a cooler is tossing in the goods and topping it off with ice, right? Not quite!

Just as there are boats designed for every interest, the same goes for where to go and enjoy boating activities. You might already know the best places on your home lake for fishing. The truth is, though, some lakes are better than others, and that goes for just about any other activity in the boating world.