설명
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 Z-Man 4” TRD CrawdadZ on a 1/15 ounce Z-Man NedlockZ 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”, 2019 MacBook Pro, using Final Cut Pro X.
BACKGROUND MUSIC is called “Big Sciota,” downloaded from YouTube’s audio library.
BACKGROUND EFFECTS courtesy of AA VFX https://www.youtube.com/dvdangor2011
- - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -
ROASTED SPICY CAULIFLOWER
Recipe inspired by this: https://www.yayforfood.com/recipes/roasted-spicy-cauliflower-with-paprika-and-turmeric/
My previous video of this recipe: https://youtu.be/jtTyw8X-9zA
INGREDIENTS
2 LBS cauliflower florets (larger ones halved) (about 1 large head of cauliflower)
3 to 4 TBS olive oil
1½ tsp hot Hungarian paprika
¾ tsp of salt
¾ tsp pepper
½ tsp ground turmeric
½ tsp ground cumin
¼ to ½ tsp red pepper flakes
1 TBS lemon juice
4 oz. of feta or goat cheese crumbles
½ cup fresh cilantro, chopped
INSTRUCTIONS
Preheat the oven to 450° F. Place the cauliflower florets in a large bowl.
Toss the cauliflower with the olive oil and spices (including salt and pepper) until the cauliflower is well coated.
Lay out the cauliflower on to a baking sheet lined with non-stick foil.
Roast for 25-30 minutes, flipping the cauliflower halfway, until browned and tender.
After removing the cauliflower from the oven, top with lemon juice, cheese crumbles and cilantro.
(According to my calculations, a ¼ portion of this recipe comes to 7 net carbs)
CRISPY OVEN FRIED BASS
Recipe from: https://www.thriftyfoods.com/recipes/recipes/crisply-baked-basa-fillets
INGREDIENTS:Cooking spray1 to ½ LB small largemouth bass fillets3 TBS. mayonnaise1 TBS. fresh lemon juice2 cup low-carb breadcrumbs1 cup golden flaxseed meal2 tsp. seasoned salt½ tsp. cayenne pepper4 lemon slices, cut in half
DIRECTIONS:
Preheat the oven to 425° F, 220° C.
Line a baking sheet with non-stick foil or parchment. Spray with cooking spray.
Rinse bass in cold water and thoroughly pat dry.
Set the fish in a bowl with mayonnaise and lemon juice and toss to coat.
Combine the remaining ingredients, except lemon slices, on a sided plate.
Coat the fish in the breadcrumb mixture and set on the baking sheet.
Bake for 8 minutes, and then turn each piece over.
Bake 3 minutes more, or until cooked through. Cook larger fish longer.
Place a few fillets on each plate and garnished with lemon slices.