Northwest Fishing Reports

I LOVE "getting rid" of these fish, and I was just thinking.......

I'm sure the Eagles love them, and the crayfish too, but has anyone tried to eat them?? I still have my smoker set up. Or are they better canine food??

There is a health advisory for them on Lake washington, and probably everywhere. Not a good idea, but I have seen 'some' people take them home from the lake. Kind of like eating a carp, why would you ;) :compress:

I would bet they taste a little on the muddy side. Like a mushy summer trout you just pulled from a hot, shallow lake. Maybe not, but that's probably reason enough to keep me from trying them anytime soon.

The closest I would probably come to eating them is as fertilizer in my wife's garden (and that's only if I could figure out a way to keep my labs from digging them up and rolling on them). But considering their bottom-feeding nature and all the heavy metals, etc. maybe that isn't such a great idea either.

I tried a bite of one my freind cought at lake samish
they taste like a mushy trout and they have a lot of bones
I would not recommend it

You can eat almost all seafood salt and fresh alike.Not all is tastey.I never tried Squawfish but then I never tried whale blubber either.Hehehe.It might be smokable.I see guys smoking some awfully dark boots (dark salmon) that I wouldnt even take off the bank.I guess to each his own.I figure if its hella tastey someone wouldve cashed in on it by now.

seems like they would be terrible but that 's just my opinion

Sounds like I just better leave them for the crayfish......

i have eating them they taste like carp and catfish nice white meat with a lot of bones

Was that from a river or lake bassendave?? Were they hard to fillet??

I've taken them out of rivers and cooked them up. They do taste like catfish. Filleting and skinning them is just like a trout except that these squaws have allot of very thin bones.

Rollin, just try them once because everyones pallets are different.

I've eaten some pretty bizarre food before; escargot, raw oysters and even some venison "Rocky Mountain Oysters" cooked of course. But I just can't abide the thought of the ever present "Northern Pike Minnow." I haven't tried rattlesnake yet, but I'd like to.