Uploaded July 2019 | Updated September 2026, 22 hours ago
I love fish recipes with a bold taste, a little spicy, you know? Well I found a 5 star recipe online, but all I need are the fish! Let’s try picking some up at our private fish market. 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 6½ inch Zoom Trick Worm with a 3/16 inch O ring and a #2 Gamakatsu Circle Octopus Hook. Also used is a ⅛ ounce Strike King Mini-King spinnerbait.
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 15”, 2016 MacBook Pro, using Final Cut Pro X.
BACKGROUND MUSIC is called “Driving Through Dallas,” purchased from audioblocks.com.
Motion Backgrounds by: "Amitai Angor, AA VFX" youtube.com/dvdangor2011
- - - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -
EASY KETO MEXICAN CAULIFLOWER RICE
Recipe inspired by this: wickedspatula.com/mexican-cauliflower-rice
INGREDIENTS
2 TBS olive oil
4 oz. onion, chopped
2 clove garlic, minced
1½ tablespoon chili powder
1½ teaspoon cumin
1½ LB cauliflower rice crumbles (I used two 12 oz. bags)
1 10 oz. can or Rotel diced tomatoes, drained
1 teaspoon of salt (use less if your chili powder has salt)
2 to 4 TBS of chopped cilantro
1 lime quartered into wedges
INSTRUCTIONS:
In a large skillet heat the oil over medium heat. Add in the onion and garlic. Sauté for 3 or 4 minutes until soft but not browned.
Sprinkle in the chili powder and cumin. Stir until fragrant, about 1 minute.
Add in the cauliflower and stir letting it soften to a texture of your liking. About 15 minutes.
Add in the Rotel tomatoes and stir to combine. Taste for salt and add as needed.
Sprinkle with cilantro and a squeeze of lime just before serving.
BASS WITH CHILI, CUMIN AND LIME
Recipe inspired by this: food.com/recipe/chili-lime-cumin-cod-131528
INGREDIENTS
1 to 1½ LBS fresh bass fish fillets
2 teaspoons chili powder
1 teaspoon dried oregano
½ to 1 teaspoon salt (depends on salt in your chili powder)
3 tablespoons butter
½ teaspoon cumin
1 lime, juice of
DIRECTIONS
Heat oven to 450°F.
Coat oven safe pan with oil or cooking spray.
Place bass on a baking sheet.
Sprinkle on chili powder, oregano and salt.
Roast 7 minutes until opaque and cooked through.
Melt butter in small saucepan.
Add cumin and lime juice and cook for 1 more minute.
Before serving drizzle butter mixture over cod.
I love fish recipes with a bold taste, a little spicy, you know? Well I found a 5 star recipe online, but all I need are the fish! Let’s try picking some up at our private fish market. 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 6½ inch Zoom Trick Worm with a 3/16 inch O ring and a #2 Gamakatsu Circle Octopus Hook. Also used is a ⅛ ounce Strike King Mini-King spinnerbait.
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 15”, 2016 MacBook Pro, using Final Cut Pro X.
BACKGROUND MUSIC is called “Driving Through Dallas,” purchased from audioblocks.com.
Motion Backgrounds by: "Amitai Angor, AA VFX" youtube.com/dvdangor2011
- - - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -
EASY KETO MEXICAN CAULIFLOWER RICE
Recipe inspired by this: wickedspatula.com/mexican-cauliflower-rice
INGREDIENTS
2 TBS olive oil
4 oz. onion, chopped
2 clove garlic, minced
1½ tablespoon chili powder
1½ teaspoon cumin
1½ LB cauliflower rice crumbles (I used two 12 oz. bags)
1 10 oz. can or Rotel diced tomatoes, drained
1 teaspoon of salt (use less if your chili powder has salt)
2 to 4 TBS of chopped cilantro
1 lime quartered into wedges
INSTRUCTIONS:
In a large skillet heat the oil over medium heat. Add in the onion and garlic. Sauté for 3 or 4 minutes until soft but not browned.
Sprinkle in the chili powder and cumin. Stir until fragrant, about 1 minute.
Add in the cauliflower and stir letting it soften to a texture of your liking. About 15 minutes.
Add in the Rotel tomatoes and stir to combine. Taste for salt and add as needed.
Sprinkle with cilantro and a squeeze of lime just before serving.
BASS WITH CHILI, CUMIN AND LIME
Recipe inspired by this: food.com/recipe/chili-lime-cumin-cod-131528
INGREDIENTS
1 to 1½ LBS fresh bass fish fillets
2 teaspoons chili powder
1 teaspoon dried oregano
½ to 1 teaspoon salt (depends on salt in your chili powder)
3 tablespoons butter
½ teaspoon cumin
1 lime, juice of
DIRECTIONS
Heat oven to 450°F.
Coat oven safe pan with oil or cooking spray.
Place bass on a baking sheet.
Sprinkle on chili powder, oregano and salt.
Roast 7 minutes until opaque and cooked through.
Melt butter in small saucepan.
Add cumin and lime juice and cook for 1 more minute.
Before serving drizzle butter mixture over cod.
