Uploaded May 2019 | Updated September 2026, 19 hours ago
Three years ago I made fish piccata. It was so good, that I’ve gotta make it again. All I needed were the fish. So, I went out to cull some small bass. Here’s what happened. 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, purchased 2018. It can be ordered here: 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 on a 1/15 oz. Z-Man Shroomz weighted hook.
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 pound test. Purchased 2018.
LEARN HOW TO FILLET A FISH HERE: 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’. 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 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) youtu.be/toWlvfg-6mQ.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” 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 mic indoors to help lessen the echo. The video is edited on a MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “Swanky 50s” purchased from jewelbeat.com, a company which seems now to be defunct.
- - - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -
CHEESY LOW-CARB CAULIFLOWER RISOTTO IN CREAMY PESTO SAUCE
Recipe inspired by the one found here:
ibreatheimhungry.com/2015/07/cheesy-low-carb-cauliflower-risotto-in-creamy-pesto-sauce.html
INGREDIENTS
12 oz bag of raw fresh or frozen riced cauliflower
4 TBS butter
½ tsp kosher salt
½ tsp black pepper
½ tsp garlic powder
4 oz mascarpone cheese (or cream cheese)
4 TBS Parmesan cheese
¼ cup basil pesto
INSTRUCTIONS
Combine the cauliflower, butter, salt, pepper, and garlic powder in a microwave safe bowl.
Cover and microwave on high for 10 to 15 minutes, or until the cauliflower is tender and done to your liking (I cooked it for 16 minutes).
Add the mascarpone cheese and microwave on high for 3 more minutes.
Add the parmesan cheese and stir until fully blended and creamy. Cool for 2 minutes (so you don't cook the pesto when you add it and lose the green color.)
Stir in the basil pesto and serve warm.
FISH PICCATA
Recipe inspired by the one found here: foodnetwork.com/recipes/melissa-darabian/fish-piccata-recipe-1923443
INGREDIENTS:
4 TBS olive oil
4 small white fish fillets (such as bass or tilapia), about 1 pound total
Kosher salt and freshly ground black pepper
½ cup almond flour
½ cup of grated parmesan
½ cup white wine
2 large lemons, juiced (6 TBS)
2 to 3 TBS capers with a little of their juice
4 TBS butter
2 tablespoons chopped fresh parsley
DIRECTIONS:
Heat the olive oil in a large sauté pan over medium-high heat.
While the pan is heating, blot the fish dry with paper towels and season with salt and pepper.
Mix together almond flour and parmesan, Dredge fish in the mixture, shaking off any excess.
Sauté the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter.
Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together.
Pour onto the fish and garnish with the chopped, flat-leafed parsley (I used cilantro).
Three years ago I made fish piccata. It was so good, that I’ve gotta make it again. All I needed were the fish. So, I went out to cull some small bass. Here’s what happened. 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, purchased 2018. It can be ordered here: 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 on a 1/15 oz. Z-Man Shroomz weighted hook.
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 pound test. Purchased 2018.
LEARN HOW TO FILLET A FISH HERE: 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’. 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 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) youtu.be/toWlvfg-6mQ.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” 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 mic indoors to help lessen the echo. The video is edited on a MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “Swanky 50s” purchased from jewelbeat.com, a company which seems now to be defunct.
- - - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -
CHEESY LOW-CARB CAULIFLOWER RISOTTO IN CREAMY PESTO SAUCE
Recipe inspired by the one found here:
ibreatheimhungry.com/2015/07/cheesy-low-carb-cauliflower-risotto-in-creamy-pesto-sauce.html
INGREDIENTS
12 oz bag of raw fresh or frozen riced cauliflower
4 TBS butter
½ tsp kosher salt
½ tsp black pepper
½ tsp garlic powder
4 oz mascarpone cheese (or cream cheese)
4 TBS Parmesan cheese
¼ cup basil pesto
INSTRUCTIONS
Combine the cauliflower, butter, salt, pepper, and garlic powder in a microwave safe bowl.
Cover and microwave on high for 10 to 15 minutes, or until the cauliflower is tender and done to your liking (I cooked it for 16 minutes).
Add the mascarpone cheese and microwave on high for 3 more minutes.
Add the parmesan cheese and stir until fully blended and creamy. Cool for 2 minutes (so you don't cook the pesto when you add it and lose the green color.)
Stir in the basil pesto and serve warm.
FISH PICCATA
Recipe inspired by the one found here: foodnetwork.com/recipes/melissa-darabian/fish-piccata-recipe-1923443
INGREDIENTS:
4 TBS olive oil
4 small white fish fillets (such as bass or tilapia), about 1 pound total
Kosher salt and freshly ground black pepper
½ cup almond flour
½ cup of grated parmesan
½ cup white wine
2 large lemons, juiced (6 TBS)
2 to 3 TBS capers with a little of their juice
4 TBS butter
2 tablespoons chopped fresh parsley
DIRECTIONS:
Heat the olive oil in a large sauté pan over medium-high heat.
While the pan is heating, blot the fish dry with paper towels and season with salt and pepper.
Mix together almond flour and parmesan, Dredge fish in the mixture, shaking off any excess.
Sauté the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter.
Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together.
Pour onto the fish and garnish with the chopped, flat-leafed parsley (I used cilantro).
