Eating Bass

[CANOPY SAM]

Amen Brother! Fresh trout or salmon, splayed over a stripped pine bow, and cooked/smoked over an open fire...oh my goodness!!! That there is a little slice of Heaven itself!

[Beast26]

I usually like to keep the 15-19 inch tournament size bass when I eat them. Those little males are harder to clean. When you catch them make sure you bleed them out in a cooler full of ice escpecially when it's hot. Plus then you won't have to clean the bass stink out of your livewell at the end of the trip. When cleaning be sure to get all of the bones out along with the blood line. Then I nuggetize them and put them in a good homemade batter before I give them a grease bath. They taste just like the muskies that I often bring home for dinner. Be sure to take the y bones out of the muskies. They are just like chopping up a northern and taste just as good nuggetized after a bath in boiling peanut oil.

[CAMAN]

I usually like to fillet my bass, place it on a wet cedar plank, cook it over an open flame for an hour, throw the bass away, and eat the cedar plank.

[Dan L]

Last week we kept some 12" - 14" largemouth bass. We soaked them in salt water and deep fried them in a beer batter. They were excellent. I was surprised by how good they were. There is an overabundance of bass were we fish so I don't think it hurts to keep the small ones

[Bobby Bass]

Most people once they have tried something and do not like it will not give it a second chance. Also very few people come up with their own original opinions but just repeat what they have heard. Living up north here our waters stay cooler longer and get cooler quicker. Now having said that I eat bass in the spring time and come fall. The pound fish are just right for pan frying or cubed and deep fried. I don't eat much fish at all during the heat of summer as to me when you are eating fish from cold water the summer fish harvested from warm water all seem just a tad off taste wise. Besides the dead of summer is for steaks sizzling on the grill! Best thing to do is if you are going to keep a fish to eat, get it on ice.

[Beast26]

Try the bigger ones next time. They taste better and can typically be caught on the bottom with a carp style rig.

[Hoffer]

I usually like to fillet my bass, place it on a wet cedar plank, cook it over an open flame for an hour, throw the bass away, and eat the cedar plank.

Caman, that is awesome.

Reminds me of a joke about Lutefisk.

"How do you know then the Lutefisk is done?"

"When you set it outside the door and even the stray cats wont eat it"

I am not a big fish eater at all.

After eating deep fried or pan fried fish I can just feel my arteries clog up. I have been trying more broiled fish on the grill - and do really like that. But I guess the bottomline for me is that if I am going to eat a meal of fish - I will save it for walleyes or crappies. Nothing against folks who want to keep a meal of bass. Just a personal choice.

[Wish-I-Were-Fishn]

I'm mostly a c&r guy, so when I read about eating bass it goes against my values. However one of the guys in our group will eat almost anything that swims. He gets upset when he has to release anything. A real meat monger. Oh and the iPad doesn't do a great job at catching all typos. No worries.

[pushbutton]

I do not keep many fish either, but since many people do, think harvesting the smaller bass for the pan from many of the overpopulated systems is simply a win win. If there was not such a stigma placed on it there would be less pressure on the panfish and pike species, yes, the coveted walleye is technically just a little less slimy pike ; and, would also help the thinning of the herd for the catch and release hog chasers, as well the folks that need to "feed their starving families."

[paceman]

I keep a lot of bass. They are pretty easy to clean and I think they taste OK. I have a few family friends that I give most of them too and they are always asking for more.

[Grainbelt]

If you bleed your bass out before cleaning them removing all blood from the meat you will end up with nice white fillets that are good to eat. No bad taste. I grab mine from the livewell cut them up from under the jaw to the backbone where the main blood vessel is and throw them into a bucket of cold water to bleed out. Then put them in a plastic bag and throw them in the bottom drawer of the fridge for a couple hours. This firms up the meat to make filleting easier(not mushy). You end up with nice white fillets that are good to eat.

An earlier poster said he kept gut and gill hooked fish that were good to eat. That's probably because they bled out.

[DLD24]

I agree never heard trout was bad...it's delicious...personally I love bass, get a lot of meat off the little ones... now heres a question has anyone ever tried rock bass... I hear only certain kind of people keep them (some of you know who I'm talking about), but then I read in outdoor weekly they taste like panfish lol...anyone confirm that??

[gac12]

Great thread!

[certified jumbo]

We lived on a resort during college in Bemidji. In the fall the guys from Iowa and Kansas would fill pails of big rock bass and they loved em. We just couldnt get ourselfs to do it. Rock bass just look gross plain and simple. Though easy to catch and big in size.

[candiru]

You can eat anything if you cut it in small enough pieces, dip in beer batter, deep fry, and have a sauce to dip it in.

[delcecchi]

I agree never heard trout was bad...it's delicious...personally I love bass, get a lot of meat off the little ones... now heres a question has anyone ever tried rock bass... I hear only certain kind of people keep them (some of you know who I'm talking about), but then I read in outdoor weekly they taste like panfish lol...anyone confirm that??

I've eaten them. the ones from Lake Vermilion are good. Not incredibly meaty but good.

[fisherman-andy]

I have not eaten a Largemouth bass for a long time now, cant remember last when. But the one i've kept were likely 12" or smaller. As with bigger or older fish the meat texture isnt as nice and flaky.

I personally think Smallies taste way better the LM bass, even in larger size up to 15"-18". In part I wont eat if bigger then 12'-14" if I do decide to in which I havent done so in a long time.

Rock bass - I dont eat, im sure it taste like panfish.

White bass/striped bass - ocassionally smaller individuals.

Some sort of Sea bass - Once in a blue moon.

[CANOPY SAM]

As many have already said, putting a teaspoon of salt in the cold "soak" for fillets is key to removing red blood cells. Just plain cold water will eventually remove most blood from fillets, but the addition of a little salt will "lyse" the cells, while plain cold water will normally only serve to congeal the red blood cells and form clots.

A good tip for really good fish prep...keep your fish really cold from the time of catch to fillet prep. If it's mid-summer, with very warm water in the live well, have a cooler at the ready with plenty of ice, immediately dispatch the critters and simply toss your fish on ice right away. Fish flesh is like milk. If it changes in temperature by only a few degrees once the fish expires it will immediately begin to spoil...unless it is cooled down quickly.

While filleting your catch gently wash the fillets with cold water, but not too much or you'll remove ALL the fish flavor, then drop them in a large bowl of lightly salted water, with lots of ice cubes. Leave them in the ice water until your ready to cook. The fillets will be clean, blood free, and very firm - perfectly prepared for cooking.

Any fish can be prepared for cooking this way, but the quick cool down is vital to a firm, flaky, flavorful product.

I've eaten fish of nearly every species, and when done properly there's simply nothing that compares to fresh walleye, salmon, trout, or crappie.

I'm not aware that there is any stigma placed on someone who keeps a meal of fish, whether it be a limit of small bass, or legal walleyes. Everyone of my family loves fresh fish, so if there is a stigma, then I guess I'm a habitual criminal offender. Guilty as charged, and I have no plans to rehabilitate.

[pushbutton]

The "stigma" I was referring to was about eating bass..... and do think it exists....not eating fish in general. Similarly, just because I do not eat many fish, does not mean I think other people should not....personally, really do not like the taste; to each their own. "The feeding starving families" is in response to almost every time there is a topic on size and bag limits.....this comes up. Eat as many fish as you want....just do it responsibly. In general, let big fish go back no matter the species and try to harvest the smaller ones no matter the species......it is simply the best way to ensure you have more fish to eat in the future

[amateurfishing]

the 14 inch LM that i caught yesterday am was sure tastey pan fried last nite. never a livewell for our catches, keepers always go in a cooler with ice, as stated above especially with warmer temps. kids luv em too!

[Wabamskee]

Largemouth bass are for sure in my top 5 fish to eat. I will not eat smallies (too slow of a growth rate), forget about rock bass, and I don't really fall into white/striped/etc. I always cook my largemouth in a white wine base, and it is effing awesome!

[Get'n Jiggy]

As many have already said, putting a teaspoon of salt in the cold "soak" for fillets is key to removing red blood cells. Just plain cold water will eventually remove most blood from fillets, but the addition of a little salt will "lyse" the cells, while plain cold water will normally only serve to congeal the red blood cells and form clots.

A good tip for really good fish prep...keep your fish really cold from the time of catch to fillet prep. If it's mid-summer, with very warm water in the live well, have a cooler at the ready with plenty of ice, immediately dispatch the critters and simply toss your fish on ice right away. Fish flesh is like milk. If it changes in temperature by only a few degrees once the fish expires it will immediately begin to spoil...unless it is cooled down quickly.

While filleting your catch gently wash the fillets with cold water, but not too much or you'll remove ALL the fish flavor, then drop them in a large bowl of lightly salted water, with lots of ice cubes. Leave them in the ice water until your ready to cook. The fillets will be clean, blood free, and very firm - perfectly prepared for cooking.

Any fish can be prepared for cooking this way, but the quick cool down is vital to a firm, flaky, flavorful product.

I've eaten fish of nearly every species, and when done properly there's simply nothing that compares to fresh walleye, salmon, trout, or crappie.

I'm not aware that there is any stigma placed on someone who keeps a meal of fish, whether it be a limit of small bass, or legal walleyes. Everyone of my family loves fresh fish, so if there is a stigma, then I guess I'm a habitual criminal offender. Guilty as charged, and I have no plans to rehabilitate.

Words of wisdom,,, I've always used the analogy, if you put a Porter

House steak on a stringer and drug it around behind the boat in 90 plus

weather, you probably wouldn't eat it either. PS- I'd have to ad Perch

and Sunnies to your list.

[frazwood]

I like to eat the occasional bass (smallmouth or largemouth). I don't keep anything bigger than 14 inches long (and I usually try to get them about 10-12 inches).

A couple of years ago (and I posted about it then), I had a small gathering of friends over for a fish fry. I served them largemouth bass, walleye, bluegill, northern pike, and catfish (from the grocery store). Without telling them which fish was which...

The rankings were:

1. Bluegill

2. Largemouth bass

3. Walleye

4. Northern pike

5. Catfish

[Wabamskee]

That doesn't surprise me, but how were they cooked? Just asking because all can be phenominal, but diff fish can definitely thrive if cooked in a manner intended for that species

(ie: walleye = almond crust, bass = white wine, crappie = breaded)

[mainbutter]

I've eaten fish of nearly every species, and when done properly there's simply nothing that compares to fresh walleye, salmon, trout, or crappie.

I'm simply going to have to disagree on two of your four there!

Now these might be fightin' words in the Midwest, but I'll put it out there. Walleye and crappie are overrated eaters.

My freezer has quite a few species in it, and in particular the fillets I guard most carefully and am least likely to dole out to friends in any quantity are:

1) Pacific cod out of Kodiak(beats out walleye any day for flaky white meat).

2) Shark (keep the small ones, you won't regret it!)

3) Red snapper (blackened red snapper is possibly my favorite fish dish ever)

4) Lingcod.. just plain delicious

I'm picky about my salmon and don't touch that great lakes stuff, it just isn't the same.