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Cold weather is coming and that got me thinking about a hearty fish dish. I found a Chilean stew, so I picked up all the ingredients I need. Ah, except one, the fish! Let’s try for some bass. 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: www.basshunter.....
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 3/16 oz. Strike King “Buzz King” buzzbait and a Z-Man 2¾ inch TubeZ with a 1/15 oz. 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: • How to Catch a Fish an... .
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) • Facebook Live 1 31 18 ... .
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, www.inkpixi.co.... 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 “The Entertainer,” downloaded from KZbin’s audio library.
BACKGROUND EFFECTS courtesy of AA VFX / dvdangor2011
- - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -
LOW-CARB ONION DILL SAVORY BISCUITS
Recipe from here: simplysohealth...
INGREDIENTS:
1 cup super fine almond flour
1 TBS ground flax seeds
½ tsp xanthan gum
1 tsp baking powder
½ tsp onion powder
1 tsp fresh dill minced (½ tsp of dried)
¼ tsp sea salt
2 TBS butter cut into large chunks
2 TBS sour cream
1 large egg white
INSTRUCTIONS:
Preheat oven to 400º F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the almond flour, ground flax seeds, xanthan gum, baking powder, onion powder, fresh dill and sea salt until well blended.
Add butter to the dry ingredients. Cut in, using a pastry blender until mixture appears mealy.
In a small bowl, whisk together the sour cream and egg white. Stir into the dry ingredients to form the dough. Turn the dough out onto the prepared cookie sheet. Shape into a disk about ¾ inch thick.
Using a butter knife, cut into 6 equal triangles.
Separate triangles so there is at least 2 inches between them.
Bake for 10-12 minutes or until golden brown. Serve hot.
CHILEAN SEAFOOD STEW
Recipe from: recipedoodle.c...
INGREDIENTS:
3 TBS of olive oil
1 onion, sliced
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1 red bell pepper, sliced
4 garlic cloves, minced
2 jalapeños, seeded and chopped
1 cup white wine
1 cup clam juice
1 (28 oz) can of crushed tomatoes in juice
1 bay leaf
¼ to ½ cup lime juice, plus 2 limes quartered
1 to 1½ LBS white fish, cut into pieces
1½ LBS shrimp, peeled
1 cup cilantro leaves, chopped
4 scallions, chopped
DIRECTIONS:
In a large saucepan, heat the olive oil. Sauté the onions until they begin turning brown, 10 minutes. Toss in the bell peppers and cook an additional 5 to 8 minutes. Add the garlic, jalapeño, wine, clam juice, tomatoes, bay leaf and lime juice.
Bring to a boil, then reduce to a simmer for 20 minutes.
Add the fish and the shrimp and continue cooking 7 to 8 minutes, until the fish and shrimp are opaque. Remove from heat, discard the bay leaf and stir in the cilantro and scallions. Serve with lime wedges and garlic bread.