Just to stir the pot, I'll throw in fresh cold-water burbot as a favorite. For you suthrin boys, that is a (the only?) fresh water cod, found in more northern parts. Had them in NoDak, caught the crap out of them fall, winter, and especially spring when they came up into the Knife and Missouri rivers to spawn. They don't keep well in the freezer, tho - developing a (surprise!) cod-fish oil taste after a few weeks. Only once did I catch one during the summer- I guess they retire to deep cold water in the reservoirs, is my guess.
Carp and catfish you can keep. And we ate a lot of catfish (muddy taste) when I was growing up. Preferred sauger, walleye, perch, bluegills, or pike (from cold water) - pike can get a bit muddy tasting from warmer waters. Which reminds me - I have onecaught in Interior from this summer yet to eat...
Moving to Alaska, it took me awhile to develop a taste for salmon.
Wisconsin sister and BIL won't toudh it.
