Fishing season in Eastern PA has officially kicked off!

How are you making out so far?

Already reeled in a few beauties?

Or are you just gearing up for your first cast?

There’s nothing like the excitement of getting back out on the water.

Now that the season is in full swing, it’s time to talk about the best part.

What to do with your fresh catch.

Let’s look at some mouthwatering fish recipes that will make all your hard work on the water even more rewarding!

Where Are You Fishing?

Eastern Pennsylvania has no shortage of great spots.

Whether you prefer lakes, rivers, or streams, you’ve got options.

Top Fishing Spots in Eastern PA:

• Lehigh River: Known for its brown trout and smallmouth bass, this scenic river offers excellent fly fishing opportunities.
• Lake Wallenpaupack: A prime spot for walleye, striped bass, and catfish, perfect for boat fishing.
• Penns Creek: One of PA’s best wild trout streams, ideal for those looking for a challenge.
• Delaware River: A haven for striped bass, catfish, and even shad runs in the spring.
• Marsh Creek Lake: Largemouth bass and crappie make this a great spot for anglers of all skill levels.

No matter where you go, be sure to check the local fishing regulations, including catch limits and size restrictions, so you stay on the right side of the law.

Catch, Clean, and Cook

Bringing home a fresh catch is a win, but if you want the best flavor, you’ve got to handle it right. Here’s a quick guide to getting from water to plate:

Cleaning Your Fish

1. Bleed It Out: Right after catching, bleed the fish by cutting the gills. This improves the taste and texture.
2. Gut It ASAP: Removing the guts as soon as possible prevents any off-flavors.
3. Rinse & Chill: Rinse the fish in cold water and pack it on ice until you’re ready to cook.

Now, let’s talk recipes!

Delicious Fish Recipes to Try

Pan-Fried Trout with Garlic Butter

This simple yet flavorful recipe lets the fresh trout shine.

Ingredients:

• 2 fresh trout, cleaned and gutted
• 2 tbsp butter
• 3 cloves garlic, minced
• Salt and pepper to taste
• 1 lemon, sliced
• Fresh parsley for garnish

Instructions:

1. Heat butter in a pan over medium heat.
2. Season the trout inside and out with salt and pepper.
3. Add garlic to the pan, then place trout in the sizzling butter.
4. Cook for about 4 minutes per side until golden brown.
5. Squeeze fresh lemon juice over the top and garnish with parsley. Serve hot!

Crispy Bass Tacos

Turn your bass into the ultimate fish taco experience.

Ingredients:

• 2 bass fillets, cut into strips
• 1 cup flour
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 egg, beaten
• 1 cup breadcrumbs
• Oil for frying
• Corn tortillas
• Toppings: shredded cabbage, salsa, avocado, and lime wedges

Instructions:

1. Mix flour, paprika, salt, and pepper in a bowl.
2. Dip fish strips in flour, then egg, then breadcrumbs.
3. Heat oil in a pan and fry fish until crispy (about 3 minutes per side).
4. Warm tortillas, then fill with crispy bass and toppings. Serve with lime wedges

Smoked Catfish

This recipe from MeatEater takes a little time but is well worth it for those rich, smoky flavors.

Ingredients:

• 2 lbs. catfish fillets
• 1 cup salt
• 1 cup sugar

Preparation:

1. Combine salt and sugar to make the cure, stir to mix.
2. Spread about a ¼ inch layer of the cure mixture into the bottom of a wide container, and place the catfish fillets onto the cure in a single layer. Spread the remaining cure on top of the fillets. Refrigerate for 4 to 6 hours.
3. After the curing, remove the fillets and rinse with cold water. The fillets should have lost a good amount of moisture and feel firm to the touch.
4. Pat the fillets dry and place on a wire rack to allow airflow on all sides. Refrigerate uncovered for 6 hours or overnight, or use a fan to dry the exterior of the fillets until a pellicle has formed.
5. When ready to smoke, preheat your smoker to 165°F. Smoke the fillets for 4 to 6 hours, depending on thickness and desired texture. Thicker fillets will need more time than thinner ones. The longer you smoke the fish, the drier it will be.
6. Once fillets are smoked to your liking, remove from the smoker and allow to cool. Refrigerate or freeze if not using immediately.

Let’s Hear Your Best Fish Recipes!

Fishing season in Eastern PA is more than just reeling in the big one.

It’s about the memories made on the water and the meals shared afterward.

Fry it, grill it, or smoke it, fresh fish always tastes better when it’s caught by your own hands.

Got a go-to fish recipe? We’d love to hear it!

Drop your favorite fish dish in the comments or tag us in your fish feast photos.

Stay Wild, my friends!