Well I learned this past year that it all depends. I use to think that I hated catfish - that they had a "muddy" flavor. Then I go to the conference (and after that the LL2) where I learned the proper way to clean and cook catfish and my entire outlook has changed. Nate cleaned the catfish into little strips (like chicken tenders) and then they were breaded and fried in peanut oil. Mmmmmmmmmmmm, so very good. So IMHO a huge key is how it's cleaned and cooked.

Since we are limiting this to fish we can stock in our fresh water ponds:

1. Bluegill

2. Catfish (using the Nately/Lusk preparation techinque).

JHAP
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"My mind is a raging torrent, flooded with rivulets of thought cascading into a waterfall of creative alternatives."
...Hedley Lamarr (that's Hedley not Hedy)