Hooking Big Bass and Little Bass (and cooking them with low-carb class)

Hooking Big Bass and Little Bass (and cooking them with low-carb class)

Experts say we must remove small bass from our pond so that those left can grow big. So let’s go bass fishing. If we catch any, I have a 5 star bass recipe in mind. Let’s see what happens. Click on *SHOW MORE* for info on the tackle, lake, recipes and much more.

– – – – INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. – – – – –

THE BOAT: Bass Hunter EX, purchased 2018. It can be ordered here:

THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36″ Shaft), 55 LBS of thrust. It runs on a 12v, deep cycle battery. Purchased on amazon, 2018.

THE LURE is a Z-Man Finesse TRD on a 1/15 oz. Z-Man BulletZ weighted hook.

THE BAITCASTING REEL is a Shimano Calcutta 50B, from 2004. This model is no longer made.

THE BAITCASTING LINE is Firewire Stealth Braid in moss green, 15 LB test, 4 LB mono equivalent.

THE BAITCASTING ROD is a Shimano Compre, CPC66ME, 6’ 6” fast action, med. power. Lure weight 1/4 – 5/8 oz. ounce. Line weight 8 – 15 pound test. Purchased 2018.

LEARN HOW TO FILLET A FISH HERE:

THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. We purchased it in 1987. It has a maximum depth of 12’. The small pond uphill from it is ¾ acre with a maximum depth of 12’.

FISH IN THE LAKE: largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp

WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12”, and to release the bigger ones. This rule is usually the opposite in large public lakes. Here is a well-known biologist explaining the need to cull small bass from ponds (21:00)

WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, In fact, you could put your own name on it!

VIDEOGRAPHY:
The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode mic indoors to help lessen the echo. The video is edited on a MacBook Pro using Final Cut Pro X.

BACKGROUND MUSIC is called “Big Sciota,” downloaded from YouTube’s audio library.

– – – – – – – – – – – – – – – – – – – – – – – – – RECIPES – – – – – – – – – – – – – – – – – – – – –

THE BEST BROCCOLI OF YOUR LIFE

Recipe from here:

INGREDIENTS:
1½ LBS broccoli florets (I used 2 12 oz. bags)
3 garlic cloves peeled and thinly sliced
Olive oil
¾ to 1 tsp. kosher salt
½ tsp freshly ground black pepper
2 tsp grated lemon zest (1 lemon)
2 TBS freshly squeezed lemon juice (1 lemon)
½ cup grated Parmesan cheese or pecorino Romano

INSTRUCTIONS:
Preheat the oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets. Cut the larger pieces down to smaller pieces. You should have about 4 cups of florets.
Place the broccoli florets in a large bowl. Toss the garlic on the broccoli and drizzle with 4 TBS olive oil. Sprinkle with the salt and pepper.

Lay out the broccoli on a sheet pan in a single layer. Roast for 20 to 25 mins., until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven. Place in a medium bowl and toss with 1½ tablespoons olive oil, the lemon zest, lemon juice, and parmesan or pecorino Romano. Serve hot.

PAN-FRIED LARGEMOUTH BASS WITH LEMON GARLIC HERB BUTTER SAUCE

This recipe from:

INGREDIENTS:
1 to 1½ LBS of small bass fillets
Salt
Pepper
1 cup low-carb flour or almond flour
6 TBS unsalted butter
3 garlic cloves peeled and thinly sliced
¼ to ½ cup fresh herbs such as basil or oregano
2 to 3 TBS lemon juice

DIRECTIONS:
Season both sides of fillets with salt and pepper. Heat a large sauté pan then add 3 TBS of the butter.

Dredge the bass fillets in the flour and shake off any excess. Place the fillets in the pan and pan fry about 2 to 3 mins. per side, depending on the thickness, until golden brown. Remove the fish from the pan.

Add the rest of the butter to the pan and melt. When butter is hot, add the sliced garlic. Fry the garlic until it just begins to turn light golden brown. Add the herbs and remove from the heat. Add the lemon juice and stir. Remove the sauce to a small bowl. Season with salt and pepper.

Place fillets on plates and spoon some of the lemon garlic herb butter over the fish.

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