Description
I’ve been making a lot of fried fish lately but what about baked? I found a recipe that looks outta this world. It looks creamy and rich. I need only 1 item, the fish! Let’s try catching some. 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: http://www.basshunter.com/bass-hunter-ex.html.
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 LURES: a ⅛ ounce Strike King Mini-King spinnerbait, and a 6½ inch Zoom Trick Worm with a 3/16 inch O ring and a #2 Gamakatsu Circle Octopus 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: https://youtu.be/KgiGqlrB0LM.
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) https://youtu.be/toWlvfg-6mQ.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, https://www.inkpixi.com/by-clothing-type/baseball-hats. 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 15”, 2016 MacBook Pro, using Final Cut Pro X.
BACKGROUND MUSIC is called “Maple Leaf Rag,” downloaded from YouTube’s audio library.
- - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -
SPIRALIZED MEDITERRANEAN CUCUMBER SALAD
Recipe from: http://www.eatingwell.com/recipe/257558/spiralized-mediterranean-cucumber-salad/
INGREDIENTS:
¼ cup extra-virgin olive oil
2 TBS red-wine vinegar
1 TBS chopped fresh oregano, plus more for garnish
¼ tsp salt
¼ tsp pepper
1 large English cucumber
1 cup halved cherry tomatoes
½ cup thinly sliced red onion
½ cup crumbled feta cheese
¼ cup sliced pitted Kalamata olives
DIRECTIONS:
1 Whisk oil, vinegar, oregano, salt and pepper in a large bowl.
2 Using a spiral vegetable slicer with the chipper blade attachment (for thick noodles), cut cucumber lengthwise into "noodles." Cut the noodles into 2-inch lengths.
3 Add the cucumber noodles, tomatoes, onion, cheese and olives to the bowl and toss to coat with the dressing. Serve topped with more oregano, if desired.
BAKED FISH WITH SHRIMP
Recipe inspired by this: https://www.allrecipes.com/recipe/12736/baked-fish-with-shrimp/
INGREDIENTS:
4 TBS butter
4 TBS all-purpose low-carb flour
¼ to ½ tsp salt
1 cup (8 oz.) heavy cream
½ cup (4 oz.) of water (more is OK)
1½ tsp crushed or minced garlic
½ to 1 tsp onion powder
3 TBS sherry wine
1½ LBS small bass fillets
½ LB uncooked large shrimp, peeled and deveined
½ tsp of Zatarain’s or other seafood seasoning
½ cup grated Parmesan cheese
DIRECTIONS:
Preheat oven to 350°F (175°C).
Combine the cream and water in a measuring cup. In a small saucepan, melt butter over medium low heat. Whisk in flour and salt to make a paste. Gradually whisk in cream-water mixture. Stirring constantly, cook until sauce is thick enough to coat the back of a spoon. Add crushed garlic, onion powder, and sherry. Stir in.
Select a pan large enough to accommodate all the fillets in one layer. Coat with cooking spray. Pat the fish and shrimp dry with paper towels. Arrange fish in pan, and cover with shrimp. Sprinkle fish and shrimp on one side with seafood seasoning. Pour white sauce over shrimp. Sprinkle with grated cheese.
Bake, uncovered, for 18 minutes.