Buzzing for Tacos of Blackened Bass (another low-carb recipe with class)

A subscriber said “make a blackened bluegill sandwich.” It was an order! But he reminded me of tacos, and how good blackened fish are. I’m in the mood for blackened bass today. All we need are the bass. Click on SHOW MORE for info on the tackle, lake, and much more.

- - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -

THE BOAT: Bass Hunter EX, purchased in March, 2018. It can be ordered here: http://www.basshunter.com/bass-hunter....

THE MOTOR: A Minn Kota, Endura 55 with short shaft, 55 LBS of thrust. It runs on a 12v, deep cycle battery. This exact model has been discontinued.

THE LURES are ⅜ ounce Strike King Elite Buzz with chartreuse skirt. And a 2 inch Z-Man GrubZ on a 1/16 oz. Gopher Mushroom jighead.

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 monofilament equivalent.

THE BAITCASTING ROD is a Shimano Compre, Model CPC68MC, 6’ 8” fast action, medium power. Suggested lure weight ⅛ to ¼ ounce. Suggested line weight 6 - 12 pound test. Purchased April 2016.

THE SPINNING REEL is a black and red Abu Garcia REVO2SX10.

THE SPINNING LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB monofilament equivalent.

THE SPINNING ROD is a tiny Daiwa SMC401ULFS Spinmatic-C SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 pound line test recommended). It can be found on Amazon, Fish USA, and other places.


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. It has a maximum depth of 12 feet. The small pond is ¾ acre with a maximum depth of 12 feet.

FISH IN THE LAKE are 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 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.

WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, https://www.inkpixi.com/by-clothing-t.... 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 microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.

BACKGROUND MUSIC is called “Driving Through Dallas,” purchased from audioblocks.com.

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Slaw and Sriracha Mayo recipes from: https://preventionrd.com/2016/10/blac...

SLAW FOR TACOS:
2 cups shredded cabbage (red and/or green)
juice of ½ lime
¼ cup cilantro, chopped
¼ tsp salt and black pepper, to taste

INSTRUCTIONS FOR SLAW:
Combine all ingredients for the slaw in a medium bowl; set aside.

SRIRACHA MAYO:
½ cup mayonnaise
juice of ½ to 1 lime
1 Tbsp Sriracha
¼ tsp salt
2 tsp sugar (or sugar substitute equivalent)

INSTRUCTIONS FOR MAYO:
To make the sriracha mayo, whisk together all of the ingredients in a small dish; set aside.

BLACKENED BASS RECIPE

My previous YouTube video on this recipe:    • Fishing for Blackened Bass Sandwiches  

INGREDIENTS:
4 TBS of cooking oil or enough to completely cover the bottom of a skillet
Five 8” to 9” low-carb flour tortillas
1½ pounds of small largemouth bass fillets
1 stick of unsalted butter, melted
Cajun seasoning or blackening seasoning

INSTRUCTIONS:
Heat oil in a skillet to medium high.
Fry the tortillas one at time 30 seconds each side.
Blot them on paper towels while folding them in half.
Place them in an ample taco rack if possible.
Lay fish fillets on a baking sheet and liberally paint on melted butter to both sides.
As evenly as possible, sprinkle Cajun seasoning on both sides of fish.*
Try not to use too much if fillets are thin.
Heat cast iron skillet to very hot. (I used the outdoor grill)
Place buttered and seasoned fillets in skillet in two batches.
Let sear for 2½ minutes on first side.
Flip fillets and let sear for 1½ minutes on the second side.
Remove to a platter.

TACO ASSEMBLY:
To assemble the tacos, place ⅕ of the fish in each tortilla. Top with about ¼ cup slaw and 1 tablespoon Sriracha mayo. Serve immediately.