Which fish makes the best table fare?

Up here in AK most people go bonkers for halibut and salmon and don't really bother fishing for much else.  But I am of the opinion that Rockfish and Lingcod are much tastier table fare.

What do you think? why?   Care to share your favorite recipe?

Of the fish I catch, the saltwater kings have the highest table fare value. I'm not a big long cod fan. But that's personal.

Oddly my favorite fish I catch (not value) is herring. Those oily buggers on a grill are to die for. Not the spawners!

Favorite fish I'm trying to figure out how to catch  is black cod. If they were a touch firmer, no question my favorite fish.

As far as whitefish goes, clean fresh pacific cod is hard to beat. I just hate cleaning  those wormy fish.

Favorite recipe for kings.

Freeze 48 to 72 hours. Slice thin. Serve sashimi style with soy and wasabi.

Albacore, Spot Prawns, high oil Kings, Mackerel, Black cod .....

Fresh or Frozen?  My answer will change.

-Allen

Pacific cod is better tasting than halibut, like rudy said hate cleaning those wormy cod. Rockfish is great! Salmon is ok, tons of fun catching and all that. Halibut is usually blander tasting but still better than salmon. It all comes down to how the fish was handled. Did it sit on the bank for 5 hours on a stringer before put on ice, was it bled, did you bruise the meat hitting it in the head. Was it put on ice ASAP?

Northern pike, lake trout, kokanee.

I love seafood in general. But I say that smoked sturgeon or salmon will get my vote

Hands down albacore for me.

Spicy albacore poke needs to be my last meal.

I was thinking about this and I love most seafoods.  But I think I like shellfish and Other molluscs the best. But they don't seem too conducive to kayak fishing.  BUT if I lived in WA like I did, I bet I'd be addicted to the squid fishing.  LOVE those buggers.

Take a big jar or gallon ziplock bag. Fill it with sake, mirin, and soy sauce to taste.  Catch the squid, squeeze out the water, then throw them live into the sauce.  Let them sit a few days in the refrigerator. They'll suck up the marinade.  Marinated both from the inside and out.  Awesome sashimi style or grilled.  Catching them from a kayak might be a blast to boot!

Salt = Ono/Wahoo
Fresh = Columbia River Springer

Pete, nice memories popped up when I read your post about Northerns!!  Used to take the canoe up thru Michigan's UP to Wawa in Ontario, and fish local lakes with beaver lodges for big pike, absolutely delicious from those coldwater lakes.  Dip in egg and Progresso flavored bread crumbs, fry in Crisco----yummy~~
   But there are no pike in Western Washington; I've learned to love grilled king and coho salmon.  In Hawaii, Ono is the best.
I've never had fresh albacore, but my fishing buddy swears it's the best saltwater fish.

Of the species I've caught:

1) Salmon
2) Ling
3) Rockfish

Maybe Cobia or triple tail for white fish, and likely yellow fin tuna for red flesh. All fresh caught of course.

For PNW fish, albacore all the way!

1. Yellow/Green Perch
2. Walleye
3. Salmon
4. Cod
5. White bass
6. Crappie
7. Blue catfish

Fresh Albie's pulled directly out of the shaved ice in the kill bag.

Loin em, steak em into medallions, season to taste (I use a seasoning salt, garlic salt, lemon pepper, and onion powder) and let sit for an hour or so.  Build a charcoal fire in the front of the grill, and start soaking some hickory in water.  When the charcoal gets to burning red, pile on the hickory and put the medallions in the back of the grill.  After an hour (add hickory as needed to keep smoke production up), move medallions to the front over the heat, and grill for perhaps 2-3 minutes per side.  Middle should still be pink.  If the medallions are white through and through, you've overcooked them. 

Ocean caught Tule Chinook is a close second.  Cooking method is the same.