I was so happy with our blackened fish on the grill 2 weeks ago that I’m determined to use the grill again, but this time with a Thai twist. I only need the fish! So let’s go fishing! 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, 2018. It can be ordered here: http://www.basshunter.com/bass-hunter-ex.html.
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 LURE is a Z-Man Finesse TRD in coppertreuse. It is attached to 1/15 oz Z-Man ShroomZ 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 LB test. Purchased 2018.
LEARN HOW TO FILLET A FISH HERE: https://youtu.be/KgiGqlrB0LM.
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’.
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) https://youtu.be/toWlvfg-6mQ.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, https://www.inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
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 MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “Ragtime Time,” downloaded from YouTube’s audio library.
Motion Backgrounds by: “Amitai Angor, AA VFX” https://www.youtube.com/dvdangor2011
– – – – – – – – – – – – – – – – – – – – – – – – – RECIPES – – – – – – – – – – – – – – – – – – – – –
FAKE MASHED POTATOES (CAULIFLOWER MASH)
(recipe borrowed from various sources and modified)
1 large head of cauliflower (24 – 30 oz) (I used a 32 oz. bag of florets)
4 ounces of softened cream cheese
4 tablespoons of softened salted butter
½ tsp. of salt
½ tsp. of garlic powder
½ tsp. of onion powder
¼ cup of grated parmesan cheese (I used asiago)
½ cup of sharp shredded cheddar
Break cauliflower into florets. Microwave in loosely covered container for about 15 minutes until a fork will easily pass through the florets. Lay the cooked florets onto paper towels and pat them dry. Load them into a food processor and process for a couple of minutes. Add the cream cheese, butter, salt, garlic powder, onion powder, parmesan and cheddar. Process until the mixture is smooth and creamy.
EASY THAI GRILLED FISH FILLETS
(recipe inspired by the one found here: https://www.thespruceeats.com/thai-grilled-fish-3217584)
1½ LBS of small white fish fillets
Garnish: lime wedges
For the Marinade/Sauce
6 TBS Worcestershire
2 TBS of water
6 TBS oyster sauce
2 TBS fish sauce (available by the bottle at all Asian/Chinese food stores)
4 TBS brown sugar (or brown sugar substitute)
8 garlic cloves (minced)
2 TBS lime juice
½ tsp cayenne pepperor red chili flakes, to taste
one or two green onions, chopped, for garnish
One lime cut into wedges
Stir all marinade/sauce ingredients together until sugar dissolves.
Place fish fillets in a flat-bottomed dish and pour half the sauce over. Turn the fillets in the sauce. (Reserve the rest for later.)
Allow fish to marinate for at least 10 minutes while you warm up the grill. It’s best to make the grill hot, not blazing, or it will burn the tender flesh of the fish.You should hear a nice sizzle when you place fish on the grill.
Brush or spray grill with cooking oil, then grill the fish for 5 minutes, or until the fish flakes easily and the inner flesh is no longer translucent.
Once you place it on the grill, allow it to sear undisturbed for at least 2 minutes. If using bigger fish than those shown in video, flip them half way through and cook them longer.
Heat up remaining sauce and use as a dip, glaze, or to spoon over the fish (and rice or potatoes) as you eat it.
Serve with green onions on top and lime wedges on side.