Freshwater, walleye is my favorite, followed by bream, bass, and crappie. Saltwater - too many great choices - probably wahoo. I filet my fish. If I am going to eat before freezing, I just filet and put in a bag in the refrigerator. I don't wash them until I get ready to cook. If I am going to freeze, I rinse them off, dry them on a paper towel, vacuum seal and freeze. I do not soak them in water. Depends upon the fish what I do with it. Walleye, I fry, either in a beer batter or meal. Bream and bass are either fried in meal, or more likely blackened. Crappie are fried in meal. I will take a decent sized striper every now and then on the half shell. Filet, but do not cut the skin off. Put skin side down on a hot grill - season meat with butter, lemon juice, and whatever else you want. Grill until meat flakes, but do not ever turn it. Hide keeps it from burning. Flake meat off skin with a fork when finished. Larger bass are good like this too. To me, crappie are not as firm as bream and bass. Commercial fished for catfish 35 years ago when my wife and I got married. I was poor as dirt. We ate catfish almost everyday. The catfish stew did us in. We are not much on catfish today. My wife was pregnant and our son does not even like catfish.
