Healthiest Freshwater Fish to Eat

Eating freshwater fish can be a nutritious addition to your diet, providing essential nutrients such as omega-3 fatty acids, protein, vitamins, and minerals. When considering the healthiest options, it’s important to factor in their omega-3 content, mercury levels, and overall nutritional benefits. Here are ten of the healthiest freshwater fish to eat.

Top Freshwater Fish to Eat:

These fish are known for their delicious flavor, firm texture, and health benefits:

Walleye: This popular gamefish has a mild, sweet flavor and firm, flaky flesh. It’s high in protein and omega-3 fatty acids, making it a nutritious choice.

Walleye fish

Crappie: These panfish have a delicate, sweet flavor and a light, flaky texture. They’re perfect for pan-frying, grilling, or baking.

Crappie fish

Catfish: Catfish has a mild, earthy flavor and a firm, meaty texture. It’s versatile and can be cooked in many ways, including fried, grilled, or baked.

Catfish fish

Trout: Trout has a slightly sweet, nutty flavor and a moist, flaky texture. It’s a good source of protein, omega-3 fatty acids, and vitamin D.

Yellow Perch: These small fish have a delicate, sweet flavor and a light, flaky texture. They’re often served fried or baked whole.

Yellow Perch fish

Striped Bass: This large fish has a mild, slightly sweet flavor and a firm, flaky texture. It’s often grilled or baked whole.

Striped Bass fish

Bass (Striped and Black Bass): Both types of bass are good sources of protein and omega-3 fatty acids. Striped bass, in particular, has a low to moderate mercury level, making it a healthier choice. They are also rich in selenium and other essential nutrients.

Muskellunge: This large, predatory fish has a mild, sweet flavor and a firm, flaky texture. It’s smoked, baked, or grilled.

Muskellunge fish

Bluegill: These panfish have a sweet, earthy flavor and a firm, flaky texture. They’re often pan-fried or baked whole.

Bluegill fish

Largemouth Bass: This popular gamefish has a mild, slightly sweet flavor and a firm, flaky texture. It’s often grilled or baked whole.

Largemouth Bass fish

Smallmouth Bass: This smaller bass has a slightly stronger flavor than largemouth bass and a firm, flaky texture. It’s often grilled or baked whole.

Smallmouth Bass fish

Freshwater Fish to Avoid:

While some freshwater fish are delicious and safe to eat, others should be avoided due to high mercury levels, invasive species status, or population decline. Here are a few to keep off your plate:

Bowfin: This fish has high mercury levels and a strong, unpleasant flavor.

Bowfin fish

Burbot: This bottom-dwelling fish has high mercury levels and a muddy flavor.

Burbot fish

Carp: This invasive species has a bony, muddy flavor and can contribute to the decline of native fish populations.

Carp fish

Paddlefish: This endangered species is protected in many areas and should not be consumed.

Paddlefish fish

Sturgeon: This long-lived fish is slow to reproduce and is overfished in many areas. It’s best to avoid sturgeon to help conserve the population.

Sturgeon fish

Snakehead: This invasive species is a voracious predator and can harm native ecosystems. It’s illegal to possess or consume snakehead fish in many areas.

Snakehead fish

Mooneye: This fish has high mercury levels and a bony, oily texture.

Mooneye fish

Quillback: This fish has high mercury levels and a bony, oily texture.

Quillback fish

Golden Shiner: This fish is often used as bait and can introduce harmful parasites into waterways. It’s best to avoid consuming golden shiners.

Golden Shiner fish

Gizzard Shad: This fish has high mercury levels and a strong, unpleasant flavor.

Gizzard Shad fish

Remember, these are just general guidelines. It’s important to check local regulations and advisories before consuming any freshwater fish. You can also consult with a fisheries biologist or other expert for more specific information.

Here are the top 3 freshwater fish to eat, along with easy camping recipes for each:

Walleye: This popular gamefish boasts a mild, sweet flavor and a firm, flaky texture. It’s packed with protein and omega-3 fatty acids, making it a delicious and nutritious choice for your campsite feast.

Walleye fish

Campfire Lemon Dill Walleye:

Ingredients:

• 2 walleye fillets
• 1 tablespoon olive oil
• 1/2 teaspoon dried dill
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 lemon, sliced

Instructions:

1. Preheat a cast-iron skillet over medium heat. Drizzle with olive oil.
2. Combine dill, garlic powder, salt, and pepper in a bowl. Season the walleye fillets with the spice mixture.
3. Place the fillets in the preheated skillet and cook for 4-5 minutes per side, or until cooked through.
4. Garnish with lemon slices and serve immediately.

 Cappie: These panfish are known for their delicate, sweet flavor and light, flaky texture. They’re perfect for simple campsite cooking methods like pan-frying or grilling.

Crappie fish

Campfire Herb-Crusted Crappie:

Ingredients:

• 1 cup panko breadcrumbs
• 1/4 cup chopped fresh parsley
• 1 tablespoon dried thyme
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, beaten
• 1/4 cup olive oil
• 12 crappie fillets

Instructions:

1. Combine breadcrumbs, parsley, thyme, garlic powder, salt, and pepper in a shallow dish.
2. Dip each crappie fillet in the beaten egg, then coat evenly in the breadcrumb mixture.
3. Heat olive oil in a cast-iron skillet over medium heat. Add the crappie fillets and cook for 3-4 minutes per side, or until golden brown and cooked through.
4. Serve immediately with your favorite dipping sauce.

Rainbow Trout: This freshwater favorite offers a slightly sweet, nutty flavor and a moist, flaky texture. It’s an excellent source of protein, omega-3 fatty acids, and vitamin D, making it a healthy and flavorful option for your camping trip.

Rainbow Trout fish

Campfire Trout in Foil Packets:

Ingredients:

• 2 rainbow trout fillets
• 1 tablespoon olive oil
• 1/2 lemon, sliced
• 1/4 cup chopped fresh dill
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Aluminum foil

Instructions:

1. Preheat a campfire to medium heat.
2. Cut two large squares of aluminum foil. Place a trout fillet on each square.
3. Drizzle each fillet with olive oil and top with lemon slices, dill, garlic powder, salt, and pepper.
4. Fold the foil squares tightly to create sealed packets.
5. Place the packets on the campfire coals and cook for 10-12 minutes, or until the fish is cooked through.
6. Carefully open the packets and serve them immediately.

Remember to check local regulations and advisories before consuming any freshwater fish. Happy camping and enjoy your delicious meal!