Burbot - also called fresh-water ling. Fried in butter, or battered in fish and chips - on par or even better than Halibut that is properly prepared, & not overcooked, of course.

None of the trout or salmon species comes close or is of interest to me, except Sockeye BQ'd in January, February and March is pretty good. Still not as good as the white fleshed fish, though.

Next up would be pickerel from Northern Ontario, fried in butter or floured then fried in butter.