Uploaded November 2018 | Updated September 2026, 1 day ago
A YouTube friend, Lemoncrinkles, a great cook, sent me a link for Italian fish soup. It looks easy enough even for me! So I got all the ingredients except one, the fish! Let’s try picking some up. Click on SHOW MORE for info on the tackle, lake, and more.
Check out Lemoncrinkles' channel here, youtube.com/user/lemoncrinckles. She's a great cook!
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, September, 2018.
THE LURE: a ¼ ounce Strike King Red Eye Shad in “Chrome Sexy Shad.”
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, Model CPC66ME, 6’ 6” fast action, med. power. Lure weight 1/4 - 5/8 oz. ounce. Line weight 8 - 15 pound test. Purchased August 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” 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 mic indoors to help lessen the echo. The video is edited on a MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “Italian Dance,” purchased from audioblocks.com.
- - - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - - - -
EASY ITALIAN FISH SOUP
from the recipe found here: anitalianinmykitchen.com/easy-italian-fish-soup
INGREDIENTS:
1½ pounds fish, shrimp, calamari, clams, etc. cut up into bite-size pieces
3 tablespoons olive oil
6 cloves garlic finely chopped
¾ teaspoon hot pepper flakes
⅓ cup dry white wine
1 15 oz. can of tomato puree
1¾ to 2 cups water
½ teaspoon salt
1½ teaspoon of dried oregano
1 TBS chopped basil (I used basil paste, plus a sprinkle of chopped fresh basil)
½ cup chopped fresh Italian parsley
6 to 8 slices of low-carb garlic bread, recipe below
DIRECTIONS
In a large pot add olive oil, garlic and hot pepper flakes, heat on medium for one minute and then flatten with a fork.
Add cut up fish, shrimp or other seafood, cook one minute. Add white wine and cook on medium-high for approximately 3 minutes. Add tomato puree and water, oregano, basil, salt and fresh parsley, stir to combine.
Bring to a boil, then reduce heat to a low simmer for approximately 30 minutes and until thickened. Serve over grilled crusty Italian bread or with crusty Italian bread.
EASY LOW-CARB GARLIC BREAD
Inspired by the recipe found here: allrecipes.com/recipe/21080/great-garlic-bread
INGREDIENTS
¼ cup butter (4 tablespoons, i.e. ½ stick)
¾ tablespoons garlic powder
2 teaspoons dried Italian seasoning
6 slices of low-carb bread (I used rye)
4 oz. shredded mozzarella cheese (optional)
DIRECTIONS
Preheat oven to 350°F (175°C).
In a small saucepan over medium heat, melt butter and mix with garlic powder and Italian seasoning.
Place Italian bread on a medium baking sheet. Using a basting brush, brush generously with the butter mixture.
Bake in the preheated oven approximately 10 minutes, until lightly toasted. Remove from heat. (Optional) Sprinkle with mozzarella cheese and any remaining butter mixture. Return to oven approximately 5 minutes, or until cheese is melted and bread is lightly browned.
A YouTube friend, Lemoncrinkles, a great cook, sent me a link for Italian fish soup. It looks easy enough even for me! So I got all the ingredients except one, the fish! Let’s try picking some up. Click on SHOW MORE for info on the tackle, lake, and more.
Check out Lemoncrinkles' channel here, youtube.com/user/lemoncrinckles. She's a great cook!
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, September, 2018.
THE LURE: a ¼ ounce Strike King Red Eye Shad in “Chrome Sexy Shad.”
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, Model CPC66ME, 6’ 6” fast action, med. power. Lure weight 1/4 - 5/8 oz. ounce. Line weight 8 - 15 pound test. Purchased August 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” 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 mic indoors to help lessen the echo. The video is edited on a MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “Italian Dance,” purchased from audioblocks.com.
- - - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - - - -
EASY ITALIAN FISH SOUP
from the recipe found here: anitalianinmykitchen.com/easy-italian-fish-soup
INGREDIENTS:
1½ pounds fish, shrimp, calamari, clams, etc. cut up into bite-size pieces
3 tablespoons olive oil
6 cloves garlic finely chopped
¾ teaspoon hot pepper flakes
⅓ cup dry white wine
1 15 oz. can of tomato puree
1¾ to 2 cups water
½ teaspoon salt
1½ teaspoon of dried oregano
1 TBS chopped basil (I used basil paste, plus a sprinkle of chopped fresh basil)
½ cup chopped fresh Italian parsley
6 to 8 slices of low-carb garlic bread, recipe below
DIRECTIONS
In a large pot add olive oil, garlic and hot pepper flakes, heat on medium for one minute and then flatten with a fork.
Add cut up fish, shrimp or other seafood, cook one minute. Add white wine and cook on medium-high for approximately 3 minutes. Add tomato puree and water, oregano, basil, salt and fresh parsley, stir to combine.
Bring to a boil, then reduce heat to a low simmer for approximately 30 minutes and until thickened. Serve over grilled crusty Italian bread or with crusty Italian bread.
EASY LOW-CARB GARLIC BREAD
Inspired by the recipe found here: allrecipes.com/recipe/21080/great-garlic-bread
INGREDIENTS
¼ cup butter (4 tablespoons, i.e. ½ stick)
¾ tablespoons garlic powder
2 teaspoons dried Italian seasoning
6 slices of low-carb bread (I used rye)
4 oz. shredded mozzarella cheese (optional)
DIRECTIONS
Preheat oven to 350°F (175°C).
In a small saucepan over medium heat, melt butter and mix with garlic powder and Italian seasoning.
Place Italian bread on a medium baking sheet. Using a basting brush, brush generously with the butter mixture.
Bake in the preheated oven approximately 10 minutes, until lightly toasted. Remove from heat. (Optional) Sprinkle with mozzarella cheese and any remaining butter mixture. Return to oven approximately 5 minutes, or until cheese is melted and bread is lightly browned.
