Tips for Smallies?

[Moose-Hunter]

At the risk of ruffling a few feathers... Please don't turn this into a bash thread!! It's an honest question!

As we all have heard, the "take" limit on smallmouth bass in Mille Lacs has been relaxed while the slot and take limit on walleye has been tightened. That said... I may just try and keep a few smallies for the table.

Any tips on making the fillets fit for a very finicky fish eater? (The better half has a very selective palete at times.)

[picksbigwagon]

I have eaten smallmouth before (BWCA) and the fillets can get thick, but we cut them down in to chunks and fried those up, tasty vittles

[Seabass77]

I've had smallies in the BWCAW too. Taste a lot like blue gills to me. I agree with wagon, cut into small pieces, batter, fry, and enjoy!

We often keep a hodge podge of fish for meals. Panfish, small bass, hammer handles - all taste pretty good. I prefer walleye, perch, crappie, pike, gills and then lastly bass. For standard fish fry that is.

My hope is that people throw back the breeders and trophy's.

[eyeguy 54]

If it swims, I like it fried. well most of them.... lol

[Grainbelt]

While they are still alive bleed them out. The fillets turn out nice and white like a walleye. That funky bass taste is gone then.

[JONOV]

To be honest, I've never understood the walleye snobs dumping all over bass. For the bigger, thicker filets, I butterfly them, the same as I might for a bigger walleye. The fish goes further that way anyhow. A salt water brine works well too to draw out some of the fishy taste. I usually do this overnight or start the brine the morning before I cook it. Make sure you rinse it after you take it out of the brine so it isn't overly salty.

[pikestabber]

I'm primarily a walleye guy, but I'm no snob. Keep your smallies alive (stringer or livewell) and then clean while still alive, thoroughly wash, and maybe an overnight bath in a little salt water. Smallies are fantastic table fare.

[OnAFly]

Make it like anything else and tell her it's walleye. 99% of the time, that carp in just in peoples heads.

[JONOV]

Make it like anything else and tell her it's walleye. 99% of the time, that carp in just in peoples heads.

What he said...Seriously they're white meat fish and eating the same forage in the same water as Walleye...I think some of the bad rap comes from the thicker fillets, which means more fish and less batter/coating.

[KEN W]

I agree with Seabass.....they taste like bluegills.Good eating.Largemouths taste like weeds to me.Good only for smoking.

[Pherris]

Well I am C&R bass guy. However if I get a fish that is not going to make it I will keep it. I think a early season bass LM or SM taste just as good as walleye or pike.. We fry them like any other fish and sometimes will put the filets in foil with salt pepper butter and some lemon slices and cook them on the grill. Most times we will have a variety of fish and nobody can really tell the bass from walleye or northern. Even though I am an avid bass guy I have no problem with anyone that wants to keep any fish as long as it within the limit. Never understood why some have issues with keeping bass personally.

Good Eating!

[toughguy]

Bass caught in cooler water can be pretty good. I'm not a fan late June-August bass.

[SkunkedAgain]

I think the big issue comes from fishermen that consider it a sport fish that should be C&R'd for the next guy to catch. IMO it should be treated no differently than a walleye or panfish. Treat them with respect, don't abuse your ability to catch and keep, and enjoy the ones that you do eat.

Certainly cut smallies into chunks, bread, and fry. Most finicky eaters will enjoy that. Then branch into fillets that are pan seared and then maybe oven baked or grilled. Baby steps