Togue - Smoked then flaked off the bones. Cream cheese, chopped red onion or shallot, lemon juice, dill or parsley and add the togue. Grab some crackers for the dip and you wont regret it. Works with other oily fish as well like blue fish, trout, and mackerel.
Panfish get fried in a beer batter and to change the flavor, change the beer. Sometimes I bake the whites and crappie with a little butter and veggie flavored ritz crackers.
Trout in general get brined and smoked or grilled with a pepper medley and some salsa. I do find that the brookie is far more oilier.
I do not eat freshwater bass by choice.
Cusk - poor mans lobster or fried as well.
Best fish and chips in my opinion come from Tautog/black fish.
