Bluegill Fishin' with Tostadas Our Mission

One of my subscribers, Ty Man, has urged me to make fish tostadas. It sounded nutty, but lo and behold, I found a low-carb fish tostada recipe! I need only one ingredient. Let’s go fishing! Click on SHOW MORE for info on the tackle, lake, recipes and much more.

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

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: 1¼ inch Mr. Twister Micro Craw on a 1/32 oz. lead jig head.

THE SPINNING REEL: Garcia REVO2SX10, 2018.

THE SPINNING ROD: Daiwa SMD401ULFS Spinmatic-D SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 LB test).

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

LEARN HOW TO FILLET A FISH HERE:    • How to Catch a Fish and How to Fillet It  .

THE LAKE is called Lake Ketchabigwon. 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’. The small pond uphill from it is ¾ acre with 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 food 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)    • Facebook Live 1.31.2018 - Bass Behavior :W...  .

WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” 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 mic indoors to help lessen the echo. The video is edited on a 15”, 2019 MacBook Pro, using Final Cut Pro X.

BACKGROUND MUSIC is called “Yucatan Peninsula” from YouTube’s Audio Library.

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BLUEGILL TOSTADAS WITH AVOCADO TARTAR SAUCE

Recipe inspired by this: https://www.tasty-lowcarb.com/low-car...

WHAT YOU’LL NEED:
1 avocado peeled and chopped
⅓ cup mayonnaise
2 teaspoons Dijon mustard
¼ teaspoon cumin
½ to 1 cup chopped cilantro
2 limes
¼ cup water
¼ teaspoon sea salt
¼ teaspoon pepper
2 Pickled jalapeños finely chopped
1 scallion stalk finely chopped
1⅓ pounds of bluegill or any small, mild fish fillets
McCormack’s Mexican seasoning
6 low-carb tortillas, 7 to 8 inch diameter
olive oil to depth of ¼ to ½ inch for crisping tortillas
red cabbage finely shredded (I used green cabbage)
4 tablespoon queso fresco crumbled
4 teaspoon red onion diced (I used white)
4 ounce Mexican cream (“crema”)

PREPARATION:
Combine the avocado, mayonnaise, mustard, jalapeños, half of the chopped cilantro, juice from 1 lime, 2 TBS of the water, cumin, salt, and pepper in a blender. Blend until smooth.
Add more water as needed to achieve a tartar sauce consistency. The sauce should be somewhat pourable.
Place into a bowl and mix with more jalapeño and scallions. Refrigerate and serve cold.

Adjust an oven rack with the broiler pan to the top rack and preheat the broiler to high heat.

Sprinkle the bluegill evenly on both sides with the seasoning and place on a rimmed, foil-lined, baking sheet. Broil until opaque and cooked through, 4 to 4½ minutes. Remove the bluegill to a bowl and use a fork to flake the fish and break into chunks. 

Heat olive oil in a small skillet on medium heat, until hot. Fry the low carb tortillas for 45 to 60 seconds, flip and cook for 45 to 60 seconds more. Place on drying rack until cooled.

Spread avocado tartar sauce on each tostada shell. Top with a small amount of red cabbage, red onion, and fish chunks. Squeeze remaining half lime equally over the 4 tostadas. Next sprinkle each with crumbled queso fresco and drizzle with Mexican cream. Sprinkle with remaining chopped cilantro, some scallions pieces, and serve.