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Q:
What is the fastest and simplest ways to eat Largemouth bass(assuming it would have died If i had realeased it).
Question by t.h.e.j.k.. Uploaded on February 23, 2009
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Answers (8)
I don't much care for the taste of bass. Take em to a taxidermist or take a pic and release.
Filet them removing all skin and bones. Cut up into serving size pieces. Salt pepper dredge in cornmeal and fry in hot oil. Very good eating just remember to remove the skin.
This might not be the simplest way but... scale them, gut them and stuff with whatever you want. I use onions and lemon. Slit the sides and wrap in tin foil with butter. Cook until flesh is flaky.
The simplest way is to gut and scale the fish and then grill it/cook over campfire on side of lake.
Largemouth bass is great. I cut the meat off the bone then cut it into bite size pieces. Soak them in Zexty Itallian dressing for an hour or so then roll in corn meal and fry.
Fillet them and skin the fillets. Cut out any of the dark meat down the lateral line. Derdge in you favorite breader and deep fry.
There is nothing wrong with catching a largemouth bass just to eat it. I prefer just breading and panfrying in hot oil.
Fillet and sear with lemonpepper, garlic, butter and salt. Grill'em or fry'em
As with most any other freshwater fish, excluding trout, beer batter and deep fry.
Post an Answer
I don't much care for the taste of bass. Take em to a taxidermist or take a pic and release.
Filet them removing all skin and bones. Cut up into serving size pieces. Salt pepper dredge in cornmeal and fry in hot oil. Very good eating just remember to remove the skin.
This might not be the simplest way but... scale them, gut them and stuff with whatever you want. I use onions and lemon. Slit the sides and wrap in tin foil with butter. Cook until flesh is flaky.
The simplest way is to gut and scale the fish and then grill it/cook over campfire on side of lake.
Largemouth bass is great. I cut the meat off the bone then cut it into bite size pieces. Soak them in Zexty Itallian dressing for an hour or so then roll in corn meal and fry.
Fillet them and skin the fillets. Cut out any of the dark meat down the lateral line. Derdge in you favorite breader and deep fry.
There is nothing wrong with catching a largemouth bass just to eat it. I prefer just breading and panfrying in hot oil.
Fillet and sear with lemonpepper, garlic, butter and salt. Grill'em or fry'em
As with most any other freshwater fish, excluding trout, beer batter and deep fry.
Post an Answer