How to Cook Every Freshwater Fish You Catch

Walleye is the benchmark for freshwater eating fish — mild, slightly sweet, and completely free of the "muddy" or "fishy" taste that puts people off other species. The flesh is firm enough to hold its shape in a pan or on a grill, but flakes cleanly when cooked through. It has very little fat, which keeps the flavor clean but means it dries out quickly if overcooked. New to walleye? Our full walleye cooking guide covers all four methods in detail.

Pan-fry in butter over medium-high heat — 3–4 minutes skin-side down, flip once. Internal temp 145°F. Avoid long cook times; walleye goes from perfect to dry in under a minute. The Y-bones require a quick V-cut to remove — see the walleye filleting guide for the technique.

Trout has a mild, slightly nutty flavor with more fat than walleye — which makes it more forgiving on the grill and richer when smoked. The flesh is tender and delicate; it flakes very easily and can fall apart if overhandled. Rainbow trout is milder; brown and brook trout have slightly more character. The skin crisps beautifully when pan-fried and is worth keeping on during cooking.

Trout grills excellently whole — stuff the cavity with lemon and fresh herbs, place skin-side down over medium-high heat, and don't move it until it releases naturally. The fat content protects the delicate flesh from drying out. For a simple, crowd-pleasing preparation, see our grilled trout with lemon and herbs recipe.

Yellow perch is arguably the most underrated freshwater fish at the table. The flavor is mild and slightly sweet — close to walleye, but with a finer, more delicate texture. Perch fillets are small, which means they cook very quickly and are ideal for high-heat frying. The small size also makes them perfect for tacos, where the fillet portions are just right for a corn tortilla.

Because perch fillets are thin, they cook in 2–3 minutes per side. High heat, minimal seasoning, and a quick flip is all it takes. Our perch tacos with lime crema are one of the best things you can do with a good perch catch. For a guide to building great fish tacos with any freshwater species, see the fish taco guide.

Pike is polarizing among anglers — many dismiss it as bony and strong-flavored, but properly cleaned and cooked, it's genuinely delicious. The flesh is firm and white with a moderately earthy flavor that pairs well with bold seasonings, smoke, and cream-based preparations. The bones are the main challenge: pike have the same Y-bone structure as walleye, but more of them and they're harder to remove cleanly. The reward is worth it on larger fish.

Pike shines when smoked — the low, slow heat breaks down the connective tissue and the smoky flavor complements the earthy flesh perfectly. Our smoked pike dip with cream cheese and dill is one of the most popular preparations in the cookbook for exactly this reason. For pike, the smoking-to-dip approach also sidesteps the bone issue entirely.

Bluegill is the classic panfish — mild, clean-tasting, and easy to cook. The fillets are small and thin, with very little fat and a fine, tender texture. Because bluegill are so mild, they work well with bold seasoning blends and sauces that would overpower a fish like walleye. They're also one of the best freshwater fish for tacos because the small fillet size is ideal for corn tortillas and the mild flavor takes seasoning well.

Pan-fry over high heat in a thin layer of oil — bluegill fillets are so thin they cook in 90 seconds to 2 minutes per side. Watch them closely; they're easy to overcook. Our bluegill tacos with mango and chipotle mayo are a standout preparation that handles the small fillet size perfectly. Our guide to frying fish covers the technique in full.

Catfish is a Southern staple with a flavor profile quite different from the other species on this list — denser, meatier flesh with a moderate to strong earthy flavor that varies significantly by water source and diet. River catfish have a cleaner taste than pond-raised fish. The texture is firm and holds up well to high-heat frying and bold spice rubs, which is why blackened catfish and Cajun preparations are classics.

Deep-fried catfish in a seasoned cornmeal crust is the definitive preparation — crispy, golden, and deeply satisfying. For a strong-flavored fish like catfish, a pre-soak in buttermilk for 30–60 minutes before frying draws out some of the earthiness and tenderizes the flesh. Our fish frying guide covers oil temperatures, batters, and cornmeal crusts in detail.