Uploaded May 2018 | Updated September 2026, 2 days ago
A viewer pointed out a recipe to me. I was blown away by the photo. My mouth watered! It’s blackened shrimp. I have shrimp in the freezer. I wonder if it’ll work on fish too. All I need are some fish! Click on SHOW MORE for info on the tackle, lake and recipes.
- - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -
THE BOAT: Bass Hunter EX purchased in March, 2018. 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 ⅛ ounce Beetle Spin with black and yellow tail.
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 monofilament equivalent.
THE BAITCASTING ROD is a Shimano Compre, Model CPC68MC, 6’ 8” fast action, medium power. Suggested lure weight ⅛ to ¼ ounce. Suggested line weight 6 - 12 pound test. Purchased April 2016.
THE BAIT for the last fish: an unknown brand of 1/16 ounce jig head in black with a live mealworm attached.
THE SPINNING REEL for the last fish: is a Pflueger Trion GX-5. This model is no longer made.
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 “Cajun Jam,” purchased from audioblocks.com.
- - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - -
CHEESY LOW CARB CAULIFLOWER RISOTTO IN CREAMY PESTO SAUCE
Recipe inspired by the one found here:
ibreatheimhungry.com/cheesy-low-carb-cauliflower-risotto-in-creamy-pesto-sauce
INGREDIENTS
2 12oz. bags of frozen riced cauliflower
3 Tbsp butter
½ tsp kosher salt
¼ tsp black pepper
½ tsp garlic powder
8 oz. Mascarpone cheese (or cream cheese) softened
4 to 6 Tbsp grated parmesan cheese
⅓ cup (5 Tbsp) prepared basil pesto
(Chopped flat-leafed parsley for color)
INSTRUCTIONS
Combine the cauliflower, butter, salt, pepper, and garlic powder in a microwave safe bowl.
Microwave on high for six minutes. Remove and stir the “risotto.”
Add the mascarpone or cream cheese and microwave on high for 4 to 6 more minutes until cauliflower is tender.
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. Sprinkle over some chopped parsley for color.
CAJUN BLACKENED FISH AND SHRIMP
Recipe from here: gimmedelicious.com/2017/11/02/the-best-10-minute-cajun-blackened-shrimp
INGREDIENTS
8 ounces of small fish fillets
1 LB raw shrimp, shelled and deveined
3 tablespoons olive oil
3 teaspoons paprika
1 teaspoon garlic powder
¾ teaspoon salt
¾ teaspoon onion powder
¾ teaspoon ground dried thyme
½ teaspoon dried basil or oregano
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
INSTRUCTIONS
Cut the fish fillets into 3rds to approximately match the size of the shrimp.
2. In a bowl, combine the fish, shrimp, oil, and spices. Use right away or cover with plastic wrap and marinate in the fridge for up to 24 hours.
3. Heat a large heavy-duty non-stick pan to medium-high heat for 2 minutes. Once the pan is hot, coat the pan with a light drizzle of oil and cook the fish and shrimp in batches for 2 minutes per side or until charred and cooked through. Do not over-crowd the pan. Serve on tacos, salads, burritos, or rice. Enjoy!
A viewer pointed out a recipe to me. I was blown away by the photo. My mouth watered! It’s blackened shrimp. I have shrimp in the freezer. I wonder if it’ll work on fish too. All I need are some fish! Click on SHOW MORE for info on the tackle, lake and recipes.
- - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -
THE BOAT: Bass Hunter EX purchased in March, 2018. 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 ⅛ ounce Beetle Spin with black and yellow tail.
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 monofilament equivalent.
THE BAITCASTING ROD is a Shimano Compre, Model CPC68MC, 6’ 8” fast action, medium power. Suggested lure weight ⅛ to ¼ ounce. Suggested line weight 6 - 12 pound test. Purchased April 2016.
THE BAIT for the last fish: an unknown brand of 1/16 ounce jig head in black with a live mealworm attached.
THE SPINNING REEL for the last fish: is a Pflueger Trion GX-5. This model is no longer made.
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 “Cajun Jam,” purchased from audioblocks.com.
- - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - -
CHEESY LOW CARB CAULIFLOWER RISOTTO IN CREAMY PESTO SAUCE
Recipe inspired by the one found here:
ibreatheimhungry.com/cheesy-low-carb-cauliflower-risotto-in-creamy-pesto-sauce
INGREDIENTS
2 12oz. bags of frozen riced cauliflower
3 Tbsp butter
½ tsp kosher salt
¼ tsp black pepper
½ tsp garlic powder
8 oz. Mascarpone cheese (or cream cheese) softened
4 to 6 Tbsp grated parmesan cheese
⅓ cup (5 Tbsp) prepared basil pesto
(Chopped flat-leafed parsley for color)
INSTRUCTIONS
Combine the cauliflower, butter, salt, pepper, and garlic powder in a microwave safe bowl.
Microwave on high for six minutes. Remove and stir the “risotto.”
Add the mascarpone or cream cheese and microwave on high for 4 to 6 more minutes until cauliflower is tender.
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. Sprinkle over some chopped parsley for color.
CAJUN BLACKENED FISH AND SHRIMP
Recipe from here: gimmedelicious.com/2017/11/02/the-best-10-minute-cajun-blackened-shrimp
INGREDIENTS
8 ounces of small fish fillets
1 LB raw shrimp, shelled and deveined
3 tablespoons olive oil
3 teaspoons paprika
1 teaspoon garlic powder
¾ teaspoon salt
¾ teaspoon onion powder
¾ teaspoon ground dried thyme
½ teaspoon dried basil or oregano
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
INSTRUCTIONS
Cut the fish fillets into 3rds to approximately match the size of the shrimp.
2. In a bowl, combine the fish, shrimp, oil, and spices. Use right away or cover with plastic wrap and marinate in the fridge for up to 24 hours.
3. Heat a large heavy-duty non-stick pan to medium-high heat for 2 minutes. Once the pan is hot, coat the pan with a light drizzle of oil and cook the fish and shrimp in batches for 2 minutes per side or until charred and cooked through. Do not over-crowd the pan. Serve on tacos, salads, burritos, or rice. Enjoy!
