I said my piece on the matter and I'm done with it.
Now I'm going to comment on TK's post about the big walleye.
A group of us went to Lake Erie on a chartered trip in 1990. Cold front conditions, windy, weren't catching a lot of fish. But what we were catching was very good sized. I caught 4 walleyes that qualified for the Ohio big fish award, anything over 8 lbs. My biggest was 9.5.
We pooled our fish and at the end of the trip we had 62 fish, average weight was 5 lbs. We each took home 26 lbs. of prime walleye filets.
The first time my wife cooked me a fish dinner I was hungry like a wolf after work and scarfed down half of the fish before I slowed down and really tasted it. It had a very fishy taste to it, quite unlike most walleye I had eaten. As I worked my way through the filet, I became less and less enamored with it and didn't finish the last of it.
I asked my wife (at that time, it was a lovely Chinese lady, she was wifey 1) if she had put any unusual spices or flavorings on it and she assured me she had cooked it the same way we always prepared our fish.
The next meal, I sampled the filet with a querying eye to it's taste. And again, it was very fishy. My wife said, let me try one more time. (I did not eat that filet that day). So the next day she cooks another one and again it was bad. So, I don't know if it was WHERE the fish came from or the SIZE/AGE of the fish, but I do know that my wife gave the rest of the filets away to her Thai girlfriends.
Having said all that, I did catch and eat a six pound walleye from the Cumberland this winter and it tasted excellent.
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