Panfish
Various genus & species
Year-round
Cooking Tips
- Panfish fillets are most commonly breaded and pan-fried, which keeps the fish moist since they are not fatty fish.
- After cleaning, bake whole by rubbing fish all over with butter, sprinkling with desired seasonings, and wrapping in aluminum foil. Bake at 350 degrees.
Details
The term “panfish” actually refers to any kind of fish, fresh- or saltwater, that is large enough to be legal and fits in a frying pan. In Wisconsin, panfish usually refers to bluegill, crappie, yellow perch, warmouth and sunfish, though there may be other species that are “small enough to fit in a pan.” Panfish may be fished year-round in inland waters and on the Mississippi, but check the Wisconsin DNR fishing season dates for any changes.
Nutrition: Fish are a good source of beneficial omega-3 fatty acids, which are deficient in the average American’s diet.
Related Recipes
More Recipes With Panfish
Related Stories
The Secret Ingredients of Fishing
June 12, 2017
Take the Plunge: Fall Dips
September 16, 2016
Springtime in Paris, Wisconsin
March 15, 2014
Winter’s Northern Bite
December 13, 2013
More Stories With Panfish
Edible in your mailbox
