More likely was salmon, trout or steelhead from Lake Michigan.
I like to keep it pretty simple with most fish. Fresh caught is sauteed with butter & a little kosher salt.
Buy the freshest fish you can find. If it's frozen, look for flash frozen on the label. It's not the same as fresh caught, but sometimes that's just not an option. The pouch works well with about any frozen fish. I use parchment in the oven, foil on the grill. Again... butter (hey I grew up in Wisconsin...a meal can't go by without butter or cheese), salt, maybe some fresh herbs if it's a mild fish, sometimes lemon & capers.
And, I agree with trying to stick with U.S. caught, but I know that's hard to find sometimes.
