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Post by seahawk on Jun 28, 2017 20:38:15 GMT -5
Hey guys, I normally don't keep bass ever but last nite I caught one that was deep hooked, got the hook out released it and it was not doing good so I grabbed it wth the net. Any suggestions on how to prep bass would be awesome since I'm not one who likes to waste Thanks Cam
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Post by Donny on Jun 29, 2017 9:43:11 GMT -5
We have done the same.
Fillet like perch.
Pan fry in butter. Salt/pepper/lil bit of fish rub.
Surprisingly tastey.
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Post by seahawk on Jun 29, 2017 12:49:30 GMT -5
Thanks will have to give it a try. I remember when I was younger dad use to do it that way minus the fish rub
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Post by lazyarcher on Jul 5, 2017 16:02:05 GMT -5
I fish and consume a lot of smallmouth from Lakes Erie and St. Clair, and one of the tricks I was to zipper your bass before eating...it does away with any of the muddy strong fishy taste than some have. Soak your skinned fillets in ice water for about an hour. You'll notice a line of fat that is along the edge of the fillet--it peels off. Next, make a small cut at the tail section on each side of the dark lateral line (blood line). Take the edge of the tail section you've cut and peel the flesh along the lateral line--it'll separate from the other side leaving the dark meat attached to the other section. Now do the same with the remaining section--it'll peel cleanly away leaving the thin section of dark meat to throw away. You now have 2 pieces of white fillet that IMHO will rival any walleye around.
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