Uploaded April 2019 | Updated September 2026, 16 hours ago
I needed to use up some low-carb tortillas I had bought. I found a recipe for fish tacos, a whole new way. All I needed were the fish. So, yesterday I went to cull some small bass for the recipe. 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 CrawdadZ on a 1/15 oz. Z-Man BulletZ 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 “Hermanos Ranchero,” downloaded from YouTube’s audio library.
- - - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -
FISH TACOS WITH PICO DE GALLO AND GUACAMOLE
Recipe inspired by this one: foodnetwork.com/recipes/bobby-deen/blackened-fish-tacos-with-guacamole-and-pico-de-gallo-3415163
INGREDIENTS:
Eight 8-inch low-carb tortillas
Oil to depth of ½ inch for crisping tortillas
FISH:
1½ teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon dried thyme
⅛ teaspoon cayenne pepper
¼ teaspoon kosher salt
1 pound of small bass fillets
PICO DE GALLO:
2 plum tomatoes, diced
1 jalapeño, seeded and minced
3 tablespoons chopped fresh cilantro
3 or 4 tablespoons minced red onion
1 clove garlic, minced
Juice of half a lime
Pinch kosher salt
GUACAMOLE:
2 ripe avocados
1 plum tomato, diced
1 jalapeño, seeded and minced
2 tablespoons sour cream (optional)
3 tablespoons minced red onion
3 tablespoon finely chopped fresh cilantro
1 clove garlic, minced
Juice of half a lime
½ teaspoon kosher salt
DIRECTIONS:
Adjust an oven rack with the broiler pan to the top rack and preheat the broiler to high heat.
For the bass: Combine the smoked paprika, cumin, thyme, cayenne pepper and ½ teaspoon salt in a small bowl. Sprinkle the bass evenly on both sides with the spice rub. Place the bass on the hot broiler pan and broil until opaque and cooked through, about 8 minutes. Remove the bass to a plate and use a fork to flake the fish and break into chunks.
For the pico de gallo: Combine the tomatoes, jalapeño, cilantro, onion, garlic, lime juice, and salt in a small bowl.
For the guacamole: Combine the avocado, tomato, jalapeño, sour cream, red onion, cilantro, garlic, lime juice and salt in a medium bowl. Mash together until combined but still a bit chunky.
To serve, spread the guacamole on a warmed tortilla and top with chunks of salmon and pico do gallo.
I needed to use up some low-carb tortillas I had bought. I found a recipe for fish tacos, a whole new way. All I needed were the fish. So, yesterday I went to cull some small bass for the recipe. 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 CrawdadZ on a 1/15 oz. Z-Man BulletZ 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 “Hermanos Ranchero,” downloaded from YouTube’s audio library.
- - - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -
FISH TACOS WITH PICO DE GALLO AND GUACAMOLE
Recipe inspired by this one: foodnetwork.com/recipes/bobby-deen/blackened-fish-tacos-with-guacamole-and-pico-de-gallo-3415163
INGREDIENTS:
Eight 8-inch low-carb tortillas
Oil to depth of ½ inch for crisping tortillas
FISH:
1½ teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon dried thyme
⅛ teaspoon cayenne pepper
¼ teaspoon kosher salt
1 pound of small bass fillets
PICO DE GALLO:
2 plum tomatoes, diced
1 jalapeño, seeded and minced
3 tablespoons chopped fresh cilantro
3 or 4 tablespoons minced red onion
1 clove garlic, minced
Juice of half a lime
Pinch kosher salt
GUACAMOLE:
2 ripe avocados
1 plum tomato, diced
1 jalapeño, seeded and minced
2 tablespoons sour cream (optional)
3 tablespoons minced red onion
3 tablespoon finely chopped fresh cilantro
1 clove garlic, minced
Juice of half a lime
½ teaspoon kosher salt
DIRECTIONS:
Adjust an oven rack with the broiler pan to the top rack and preheat the broiler to high heat.
For the bass: Combine the smoked paprika, cumin, thyme, cayenne pepper and ½ teaspoon salt in a small bowl. Sprinkle the bass evenly on both sides with the spice rub. Place the bass on the hot broiler pan and broil until opaque and cooked through, about 8 minutes. Remove the bass to a plate and use a fork to flake the fish and break into chunks.
For the pico de gallo: Combine the tomatoes, jalapeño, cilantro, onion, garlic, lime juice, and salt in a small bowl.
For the guacamole: Combine the avocado, tomato, jalapeño, sour cream, red onion, cilantro, garlic, lime juice and salt in a medium bowl. Mash together until combined but still a bit chunky.
To serve, spread the guacamole on a warmed tortilla and top with chunks of salmon and pico do gallo.
