[Willie Boy]

Was talking to a couple of chefs (honest to goodness, this is my job, Chefs) the other day about recipes/approaches to preparing fish.

Basically, this was the outcome of a conversation between myself and Teeg regarding the 'rumor' that bighead carp are pretty good talble fare...and whether or not we could find/locate recipes that might spark some interest in the fish harvesting crowd...

Basically, the rules they were tossing out:
more oily fish...like, in their words, catfish, tend to respond better to acidic garnishes/preparation approaches.

fish like walleye, with a delicate 'fine' flavor (or you know, bland, tasteless, kind of like white bread) do better with different types of approaches.

Anyone out there a culinary genious who thinks this way? We're talking well beyond the 'cracker crumb vs corn-meal' debate...

A couple of years ago, there was quite a bit of excitement when Paul Prudhomme came out with 'blackened redfish' and really kicked off the nationwide 'blackened' craze...and, if I recall correctly, had some folks getting concerned about the pressure on redfish populations due to harvest...

Just asking...just thinking...a few recipes would be a start...some for the grill, some for frying, some for baking...