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Originally Posted By: RobertFisher
Originally Posted By: esshup
Originally Posted By: RobertFisher
Have you had a type of fish called "Barramundi"? I had this fish once (bought live from a market), and it was really good. Anyone can compare this fish to the other fishes?


A fish grower by me grows Barramundi for the live market. Never had any tho.


I did some research about this fish and found that fish farmers breed them in freshwater, then put them in bay water to grow. But at the same time people said they can be grown entirely in freshwater. So I am not sure what is needed to grow this fish.



One of the first things I would look into is if permits are needed, and what other special obstacles you have to go thru to be allowed to have them. As you find stuff out keep us informed. It may prove to be invaluable info for other pond owners.

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I'm including a link that I found that says Barramundi is actaully Asian Seabass. Perhaps that will let others who know about Asian Seabass tell you if it is feasible in ponds and compare it's flavor to local species.


http://pdf.gaalliance.org/pdf/GAA-Boeing-Aug00.pdf

From what I can quickly gather from this, they will grow in freshwater, but not reproduce because of it. As stated "but must be placed in saltwater (28 to 35 ppt) prior to the breeding season to enable final gonadal maturation."

I wonder if this is needed everytime to spawn, or just once and they are forever able to spawn?



Last edited by fish n chips; 03/20/16 12:48 PM.
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Originally Posted By: fish n chips
Originally Posted By: RobertFisher
Originally Posted By: esshup
Originally Posted By: RobertFisher
Have you had a type of fish called "Barramundi"? I had this fish once (bought live from a market), and it was really good. Anyone can compare this fish to the other fishes?


A fish grower by me grows Barramundi for the live market. Never had any tho.


I did some research about this fish and found that fish farmers breed them in freshwater, then put them in bay water to grow. But at the same time people said they can be grown entirely in freshwater. So I am not sure what is needed to grow this fish.



One of the first things I would look into is if permits are needed, and what other special obstacles you have to go thru to be allowed to have them. As you find stuff out keep us informed. It may prove to be invaluable info for other pond owners.


Yes will definitely post here if I find more info.

Here is what that fish looks like the way I had it.


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HSB are pretty tasty too!


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Mr Fisher, you're new here but if ya haven't noticed I tend ta give everyone a hard time. Soooo, did that thing wash up on the beach that way or did ya add the regurgitated oyster in it's mouth?


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Crappie
YP
WE

CC & Tilapia are good but can be nasty depending on diet and water.

BG are ok
LMB & HSB not so much

Pike can be good also
















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I ain't that hungry!!


Dear Alcohol, We had a deal where you would make me funnier, smarter, and a better dancer... I saw the video... We need to talk.
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Learn to bleed any fish you catch for the table. Bleed it and then place on ice. Makes cleaning way easier and the meat firmer and whiter, not nearly as much red meat to cut off. Most fish, we bleed them by taking tin snips to the gills as soon as we catch them. Cut at base of gills. When in boat, we throw in livewell with it running. When fishing from shore we use a 5 gallon bucket. Give them 10 minutes and place on ice. Makes a big difference in how they taste.

My list goes:
1. WE
2. Crappie
3. Yellow Perch
4. LMB

Also depends on how I cook them. For the grill: I can't beat a walleye fillet wrapped in tin foil with a few peppers, garlic, onions, and olive oil. For deep fried, crappie is my go to. For tater tot/fish casserole (amazing dish in the oven!) I like yellow perch. I don't clean BG, too much work. But they are delicious too.

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In a pond, well if I could first choice for me would be

1. WE or Trout if your pond can handle them.
2. If pond is big enough Crappie otherwise big BG! Wow they are good!
3. Believe it or not the HSB I had was good I was very surprised very flakey and not mushy not sure about in summer time though..

And 4th would be LMB they are ok in the late winter, fall and spring but once it gets warm / hot out they just don't taste that great to me and they do get kinda mushy...

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I've found that with any fish, post catch treatment has a lot to do with the flavor and texture.

Best way? Have a cooler 3/4 full of ice and add barely enough water to make it a bit slushy. Immediately upon catching, put the fish in the cooler with the ice/water, especially during the summer.


www.hoosierpondpros.com


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3/4 to 1 1/4 ac pond LMB, SMB, PS, BG, RES, CC, YP, Bardello BG, (RBT & Blue Tilapia - seasonal).
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Try adding salt to that mix Esshup that really takes the blood out of the flesh

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Originally Posted By: Bob-O
Mr Fisher, you're new here but if ya haven't noticed I tend ta give everyone a hard time. Soooo, did that thing wash up on the beach that way or did ya add the regurgitated oyster in it's mouth?


Does look like a bonus piece there, doesn't it... =)

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Originally Posted By: Pat Williamson
Try adding salt to that mix Esshup that really takes the blood out of the flesh


Salt acts not only as a preservative, but by adding it to the ice/water mixture you also drop the temperature. Yes, below 32 degrees!

An old trick I use when redfishing far from home is to add large crystals of salt, such as for ice cream makers, to the ice in the cooler. So long as the filets are cleaned and dried carefully, sealed in plastic, and placed in the salt/ice/water mix, they will stay good for a LONG time without freezing. In some cases I've cooked them 9 days after catching and they tasted totally fresh.

Last edited by anthropic; 03/23/16 10:17 PM.

7ac 2015 CNBG RES FHM 2016 TP FLMB 2017 NLMB GSH L 2018 TP & 70 HSB PK 2019 TP RBT 2020 TFS TP 25 HSB 250 F1,L,RBT -206 2021 TFS TP GSH L,-312 2022 GSH TP CR TFS RBT -234, 2023 BG TP TFS NLMB, -160




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When I was an offshore charter captain we would plunge the fish into a seawater ice slush while it was alive to draw the blood to the core of the fish removing it from the flesh. Makes a huge difference how the fish tastes. They do that with sushi grade tuna also

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Originally Posted By: Pat Williamson
When I was an offshore charter captain we would plunge the fish into a seawater ice slush while it was alive to draw the blood to the core of the fish removing it from the flesh. Makes a huge difference how the fish tastes. They do that with sushi grade tuna also


Makes a lot of sense. I know that fish from cold water have firmer and tastier flesh than the same fish in warm water.


7ac 2015 CNBG RES FHM 2016 TP FLMB 2017 NLMB GSH L 2018 TP & 70 HSB PK 2019 TP RBT 2020 TFS TP 25 HSB 250 F1,L,RBT -206 2021 TFS TP GSH L,-312 2022 GSH TP CR TFS RBT -234, 2023 BG TP TFS NLMB, -160




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For my money I'll rank them like this:

1 - COLD WATER Crappie
2 - Walleye
3 - Yellow Perch
4 - Bluegill
5 - Trout

I'm specifying the water temp in my first selection because in my opinion crappie out of warm water is not nearly as good....the flesh is too mushy.


I'll also say that my #5 choice may fall higher on my list if eaten more....I've had hundreds of meals of the top 4 prepared many different ways, but few of #5.


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My first choice is Yellow perch, then Bluegill and Crappie. But, all in all, they are all very delicious.

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Originally Posted By: vseprosto90211
My first choice is Yellow perch, then Bluegill and Crappie. But, all in all, they are all very delicious.


Do you have these fish in the UK?


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Down south here I like crappie the best but as they say they are boom or bust spawners

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Originally Posted By: anthropic
Originally Posted By: vseprosto90211
My first choice is Yellow perch, then Bluegill and Crappie. But, all in all, they are all very delicious.


Do you have these fish in the UK?


Surely a lot of YP, but I don t think there are BG in Europe, crappie neither.
Maybe vseprosto means other kind of fish?


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Originally Posted By: dlowrance
For my money I'll rank them like this:

1 - COLD WATER Crappie
2 - Walleye
3 - Yellow Perch
4 - Bluegill
5 - Trout

I'm specifying the water temp in my first selection because in my opinion crappie out of warm water is not nearly as good....the flesh is too mushy.


I'll vouch that Crappie can be mushy if they are caught summer through fall particularly when cleaned and cooked right away. IMHO most every fish is best when caught from Jan thru about mid April.

I have however enjoyed crappie year round. If the fish are refrigerated overnight in a salt bath before cooking or freezing this will help to firm the flesh. Also, in my experience, the best summer caught crappie are those that soak overnight and are frozen before eating. When I freeze fish I like to just cover them in water and squeeze out the air. Fish froze this way will not freezer burn.

Lately we have been enjoying pan fried BG. It's a blast to cook a heaping platter of them. We just gather round the platter and feast on them. Yum.

Last edited by jpsdad; 02/19/20 09:52 PM.

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I really enjoy cool to cold water BG. Also catfish, but I don't have any at my place.

Not a fan of crappie, they taste musty & mushy (not musky) to me. Maybe I've had them from warm water, though.

LMB are surprisingly good, if not too large. Our Hong Kong exchange student showed us how to steam them Chinese style and it was delicious.


7ac 2015 CNBG RES FHM 2016 TP FLMB 2017 NLMB GSH L 2018 TP & 70 HSB PK 2019 TP RBT 2020 TFS TP 25 HSB 250 F1,L,RBT -206 2021 TFS TP GSH L,-312 2022 GSH TP CR TFS RBT -234, 2023 BG TP TFS NLMB, -160




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jpsdad, your name came up re a source of eelgrass today. Can you recommend a supplier?


7ac 2015 CNBG RES FHM 2016 TP FLMB 2017 NLMB GSH L 2018 TP & 70 HSB PK 2019 TP RBT 2020 TFS TP 25 HSB 250 F1,L,RBT -206 2021 TFS TP GSH L,-312 2022 GSH TP CR TFS RBT -234, 2023 BG TP TFS NLMB, -160




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Originally Posted By: anthropic
jpsdad, your name came up re a source of eelgrass today. Can you recommend a supplier?


You know the last time I purchased eel grass was when I was a teenager many years ago. I bought it from a pet store and used it in one of my aquariums.

You want the ubiquitous North American species vallisneria americana. I am not sure where the best source would be.

Here are some links but I am unable to vouch for suppliers. Also these are aquarium suppliers and so might not be as well adapted to your locale as wild stands nearby.

https://www.pondplantsonline.com/products/vallisneria-vallisneria-americana?variant=7621583109

https://www.azgardens.com/product/vallisneria-americana-aquarium-plant/


It isn't what we don't know that gives us trouble, it's what we know that ain't so - Will Rogers


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Thanks. Gonna check it out!


7ac 2015 CNBG RES FHM 2016 TP FLMB 2017 NLMB GSH L 2018 TP & 70 HSB PK 2019 TP RBT 2020 TFS TP 25 HSB 250 F1,L,RBT -206 2021 TFS TP GSH L,-312 2022 GSH TP CR TFS RBT -234, 2023 BG TP TFS NLMB, -160




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