Everyone wins in this debate

The shiny, brand new French saute pan started to feel the heat as a slight crackling sound came from its innards. Shards of onions went in first to carmelize. Next came thinly sliced mushrooms sprinkled in garlic. And finally, the red filets were gently inserted into the pan for a quick singe.

This was the second time I succumbed to the urgings of my friend Donald to try his infamous carp dish. It was also the last adventure of its kind.

I only agreed to do this because Donald begged me to partake one recent evening. Even though he's a wonderful kitchen master, I prefer to sup on the more mundane fish species that come to the table without any prior indictments.

Given my druthers, I lean toward red meat. The non-hunters and anglers in my circle turn their noses up at me when I tell them I'd rather have a meal of broiled caribou or moose than a Caesar salad topped with strips of free-range chicken. And when it comes to fish specialties, I'm a guy who sticks to the basics.

My first choice for table fare is a plateful of Alaskan halibut. Realizing I can only get fresh halibut when I'm in Alaska I'll settle for a big serving of lightly sauteed bluegills. Number 2A goes to northern pike (with all of the Y-bones removed). Next comes Canadian lake trout, either baked or broiled and stuffed with some wonderful filling element. Lake Michigan yellow perch ranks high on my list, closely followed by crappie filets. Walleye is at the very bottom of the scale. In my humble opinion walleye filets are far too bland tasting for my palate.

Before you rush off to your computers to e-mail me your displeasure with my choices, allow me to justify my choices.

I have dined with some terrific chefs and cooks in my time. They've all tried to woo me with their walleye recipes, and when push came to lifting a fork, I asked all of them to please pass the garlic and pepper. They were aghast with my behavior and banished me forever from their kitchens.

My cousin Lenny goes to the same fishing resort in northern Minnesota every year to fish for and eat walleyes. Photo maven Mike Seeling swore up and down that he would eat nothing but fresh walleye until I served him a shore lunch of northern pike. He subsequently changed his tune.

And yet when a gaggle of outdoor raconteurs sat at my dining room table one time and I served them broiled pike and sautéed bluegill, they fell over each other asking for the recipe and a take home bag filled with leftovers, which there were none.

I know many of you dream of your next walleye trip to northern Wisconsin or Minnesota. I realize years of brainwashing has led you to the wilds of some northern Canadian lake because some lodge owner at one of the sports shows told you he had the best tasting walleyes in the province. But that's what they have to sell to their American customers.

There's nothing wrong with that at all, except I think lodge owners can do better and not be one dimensional.

Of course when it comes to choosing a walleye over a carp meal, I'll take the Caesar salad - only kidding.