Uploaded May 2018 | Updated September 2026, 17 hours ago
I made a recipe three years ago that turned delish. It’s time to try it again. Fish chowder! I picked up all the ingredients except one, 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. - - - - -
See how to pronounce Rapala here: boards.straightdope.com/sdmb/showthread.php?t=699726
THE BOAT: Bass Hunter EX. It can be ordered here: basshunter.com/bass-hunter-ex.html.
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 LURE is a 1½ inch, 1/16 ounce, Original Floating Rapala, in silver.
THE SPINNING REEL is a black and red Abu Garcia REVO2SX10.
THE SPINNING ROD for the last fish: 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 SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB monofilament equivalent.
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, inkpixi.com/by-clothing-type/baseball-hats. 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 “Country Boy’s Lullaby,” purchased from audioblocks.com.
- - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -
GOAT CHEESE STUFFED PIQUILLO PEPPERS
Recipe from here: alldayidreamaboutfood.com/hearty-fish-chowder
INGREDIENTS
12 oz. (3 little logs) of MontChevré garlic & herb goat cheese, well softened
1 large lemon (6 TBS of juice plus the zest)
¼ teaspoon of salt
¼ teaspoon of coarse ground black pepper
2 TBS extra virgin olive oil
12 ounce jar of DeLallo piquillo peppers
1 TBS finely chopped chives
PREPARATION:
Place softened goat cheese in a small mixing bowl and mash in lemon zest, salt and pepper. Set aside or place in a piping bag or makeshift Zip-loc piping bag.
In another small bowl, whisk together lemon juice, olive oil, a pinch of salt and pepper to taste. Set aside.
Drain Piquillo peppers and pat lightly dry. Carefully open peppers and stuff with goat cheese; you can use a spoon or piping bag. You will use about ¾ of an ounce per pepper. Place peppers on a serving plate and drizzle with the vinaigrette. Sprinkle entire plate with chopped chives.
You can serve immediately or chill for an hour or so, just make sure to bring peppers back up to slightly under room temperature before serving. If you’re making these in advance, save the dressing and chive garnish for right before serving.
FISH CHOWDER
Inspired by the recipe found here: alldayidreamaboutfood.com/2012/11/hearty-fish-chowder.html#W5hZ40gZpgjPoTeq.99.
Yield: 6 servings
INGREDIENTS
4 to 6 slices bacon, chopped
1 medium onion, chopped, 8 ounces
3 cups chopped daikon radish (I bought too much so I didn’t use it all)
2½ cups chicken stock
½ teaspoon dried thyme
½ teaspoon salt
¼ to ½ teaspoon of fresh ground pepper
2 cups heavy cream
1 LB fresh white fish like bass, bluegill, perch, tilapia or cod, chopped
OR 2 cans chopped clams
1 to 2 TBS butter
INSTRUCTIONS
In a large saucepan over medium heat, cook bacon until crisp. Remove with a slotted spoon and drain on a paper-towel lined plate.
Add onion and daikon radish to bacon grease and cook until onions are tender, about 10 minutes, stir while cooking.
Add chicken stock and simmer vigorously for 20 minutes. Season with thyme, salt and pepper.
Add cream and simmer vigorously for 40 minutes (don’t worry, cream doesn’t cuddle) until the daikon has softened considerably and the cream has thickened.
Add the fish and continue to simmer until fish is cooked through, about 4 minutes.
Float butter on top.
I made a recipe three years ago that turned delish. It’s time to try it again. Fish chowder! I picked up all the ingredients except one, 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. - - - - -
See how to pronounce Rapala here: boards.straightdope.com/sdmb/showthread.php?t=699726
THE BOAT: Bass Hunter EX. It can be ordered here: basshunter.com/bass-hunter-ex.html.
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 LURE is a 1½ inch, 1/16 ounce, Original Floating Rapala, in silver.
THE SPINNING REEL is a black and red Abu Garcia REVO2SX10.
THE SPINNING ROD for the last fish: 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 SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB monofilament equivalent.
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, inkpixi.com/by-clothing-type/baseball-hats. 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 “Country Boy’s Lullaby,” purchased from audioblocks.com.
- - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -
GOAT CHEESE STUFFED PIQUILLO PEPPERS
Recipe from here: alldayidreamaboutfood.com/hearty-fish-chowder
INGREDIENTS
12 oz. (3 little logs) of MontChevré garlic & herb goat cheese, well softened
1 large lemon (6 TBS of juice plus the zest)
¼ teaspoon of salt
¼ teaspoon of coarse ground black pepper
2 TBS extra virgin olive oil
12 ounce jar of DeLallo piquillo peppers
1 TBS finely chopped chives
PREPARATION:
Place softened goat cheese in a small mixing bowl and mash in lemon zest, salt and pepper. Set aside or place in a piping bag or makeshift Zip-loc piping bag.
In another small bowl, whisk together lemon juice, olive oil, a pinch of salt and pepper to taste. Set aside.
Drain Piquillo peppers and pat lightly dry. Carefully open peppers and stuff with goat cheese; you can use a spoon or piping bag. You will use about ¾ of an ounce per pepper. Place peppers on a serving plate and drizzle with the vinaigrette. Sprinkle entire plate with chopped chives.
You can serve immediately or chill for an hour or so, just make sure to bring peppers back up to slightly under room temperature before serving. If you’re making these in advance, save the dressing and chive garnish for right before serving.
FISH CHOWDER
Inspired by the recipe found here: alldayidreamaboutfood.com/2012/11/hearty-fish-chowder.html#W5hZ40gZpgjPoTeq.99.
Yield: 6 servings
INGREDIENTS
4 to 6 slices bacon, chopped
1 medium onion, chopped, 8 ounces
3 cups chopped daikon radish (I bought too much so I didn’t use it all)
2½ cups chicken stock
½ teaspoon dried thyme
½ teaspoon salt
¼ to ½ teaspoon of fresh ground pepper
2 cups heavy cream
1 LB fresh white fish like bass, bluegill, perch, tilapia or cod, chopped
OR 2 cans chopped clams
1 to 2 TBS butter
INSTRUCTIONS
In a large saucepan over medium heat, cook bacon until crisp. Remove with a slotted spoon and drain on a paper-towel lined plate.
Add onion and daikon radish to bacon grease and cook until onions are tender, about 10 minutes, stir while cooking.
Add chicken stock and simmer vigorously for 20 minutes. Season with thyme, salt and pepper.
Add cream and simmer vigorously for 40 minutes (don’t worry, cream doesn’t cuddle) until the daikon has softened considerably and the cream has thickened.
Add the fish and continue to simmer until fish is cooked through, about 4 minutes.
Float butter on top.
