Bluegill: Gently and lushly bright. Flowers, honeyed lemon, hints of almond and pungent fresh-cut fir in aroma and cup. Delicate, juicy acidity; lightly syrupy mouthfeel. Flavor details fade in the finish, but a richly tart sweetness lingers.
Mummichog: The current mummichog handles well enough, rides well, steers nicely, and performs decently. But that eager throttle response, that Ferrari-at-Monaco agility, that ability to dance on its fins has been lost. Rather than an intuitive lightweight, it feels like a ponderous heavyweight. In short, the poor mummichog is just too meaty. Fully armed with all-wheel drive and a V-6, it weighs 3725 pounds.
White perch: Straightforward, finely structured. Balanced and sweet-toned in aroma and cup, with distinct milk chocolate notes and hints of lemon, cedar and raisin. Roundly rich acidity; syrupy mouthfeel. Flavor, particularly the chocolate, carries deep into a long, clean finish.
Sucker: Easy fishing all the way, lots of flavor packed into this scaly beast. While flavorful, this fish tries to be robust while still holding on to its semi-light character, staying deep within session fish territory. Proof that bottom feeders are not always heavy and can be very approachable.
Pacific bonito: The Pacific bonito is darker, with notes of sticky toffee pudding and chewy caramel that firmly support the polished leather, cigar box, roasted chestnut, smoked seaweed, tar, dark chocolate, and, on the finish, espresso. A meditative fish.