Description
I found a fish recipe that might satisfy my butter addiction. It’s loaded with butter, pecorino, garlic, basil. Well I picked up all the ingredients except one, the fish. So let’s go fishing! 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: THE LURES: a Z-Man 4” TRD Boar HogZ on a 1/15 ounce Z-Man BulletZ jig head.
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 “Faded As My Blue Jeans,” purchased from audioblocks.com.
BACKGROUND EFFECTS courtesy of AA VFX https://www.youtube.com/dvdangor2011
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MASHED RUTABAGA WITH SOUR CREAM
Recipe inspired by this: https://www.simplyrecipes.com/recipes/mashed_rutabaga_with_sour_cream_and_dill/
INGREDIENTS:
2 pounds of rutabagas, peeled and chopped into small chunks
½ tsp of salt
¼ tsp black pepper
2 TBS butter
½ cup sour cream (more or less to taste)
½ cup of shredded sharp cheddar
3 TBS fresh grated pecorino Romano or parmesan cheese
3 TBS chopped chives
DIRECTIONS:
In a microwave safe bowl add a ¼ cup of water and place in the rutabaga chunks. Cover and microwave for 15 to 20 minutes. Stir halfway through. When rutabaga can be easily pierced with a fork, they’re done.
Drain well.
Mash with a stick blender, or food processor.
Add the salt, butter, sour cream, cheddar cheese, Romano, and salt and pepper to taste. Just before you serve, mix in the chopped chives.
BAKED BASS WITH PECORINO, GARLIC AND BUTTER
Recipe inspired by this: https://cookingwithmammac.com/lemon-parmesan-cod-with-garlic-butter/
INGREDIENTS:
2 cups freshly grated pecorino Romano or parmesan cheese
zest of 1 lemon (save lemon for squeezing)
4 TBS fresh basil (cut small or chopped)
2 tsp garlic powder (more if you like!)
3 tsp paprika
6 to 8 TBS of butter
1⅓ LBS largemouth bass or other mild white fish
DIRECTIONS:
Preheat the oven to 400°F. Grease a rimmed baking sheet with cooking spray. Place the grated pecorino in a casserole dish, add the garlic powder and paprika. Mix well.
Zest one lemon using a zester or grater. Add zest it to the cheese mixture.
Chop a small bunch of basil and it to the cheese mixture. Toss the cheese mixture with a fork to blend it.
Pat the fish dry with paper towels.
Melt the butter in a microwave in a medium bowl. Set up an assembly line with the fish, the butter, the cheese mixture, and the sheet pan.
Dip each piece of fish in the butter, then into the cheese mixture, coating both sides and patting the topping onto the bass.
Place the coated fish onto the sheet pan, top with any excess melted butter and bake for 15 minutes. The bass is done when it can be easily flaked with a fork.
Squeeze lemon juice over the fish and serve. Serve with mashed cauliflower or mashed rutabaga as in the recipe above.