Uploaded December 2018 | Updated September 2026, 2 days ago
I bought low-carb mashed potato flakes. I like using them as a coating on fried bluegill. All I need for this recipe are the bluegill. Let’s see if we can get some at the open-air fish market. Click on SHOW MORE for info on the tackle, lake, recipes & much more.
- - - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -
THE BOAT: Bass Hunter EX. 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: A 1/32 ounce lead jig head with a live mealworm attached to the hook.
THE SPINNING REEL: The first reel used is a very old Shimano Aero 1000. The second reel is a black and red Abu Garcia REVO2SX10.
THE SPINNING ROD: A tiny Daiwa SMD401ULFS Spinmatic-D SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 pound line test recommended). It can be found on 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 “Looking for Someone Like You,” purchased from audioblocks.com.
- - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - - - - -
GRILLED PEPPERS AND ONIONS
Recipe inspired by this recipe: layersofhappiness.com/copycat-chipotle-grilled-peppers-and-onions
INGREDIENTS:
Olive oil, just barely enough to cover bottom of very large skillet
1 green pepper, stemmed, cored, and sliced
1 red bell pepper, stemmed, cored, and sliced
1 large sweet onions, sliced
½ teaspoon dried oregano
½ teaspoon salt
2 teaspoons of white balsamic vinegar
DIRECTIONS:
Over medium-high heat, add the oil, peppers, onions, oregano, and salt to a large skillet and stir to combine, until the vegetables are even coated with oil and oregano.
Cook until charred and slightly softened but still tender-crisp, about 8 minutes.
Add balsamic vinegar and cook a 3 or 4 more minutes.
Remove from heat and serve.
FISH WITH CILANTRO CREAM
Recipe from: geniuskitchen.com/recipe/tilapia-with-cilantro-cream-sauce-320195
INGREDIENTS
Nutrition
1 to 1½ LBS. bluegill, yellow perch, bass, or tilapia fillets
2 tablespoons melted butter
1 tablespoon olive oil
1 garlic clove, minced (or 1 teaspoon of diced garlic from the jar)
2 green onions, sliced thinly
¼ to ½ cup fresh cilantro, chopped
1 cup heavy cream (one-half pint)
1 tablespoon lime juice
¼ teaspoon salt (or more to taste)
¼ teaspoon pepper (or more to taste)
DIRECTIONS
Heat oven to 375°.
Sauce: Heat oil in a small saucepan over medium heat; sauté the garlic and onion for 2 minutes. Add cream and bring to a simmer. Simmer for about 4 to 5 minutes to reduce slightly. Stir in cilantro, lime juice, and salt and pepper. Simmer for about 2 minutes longer. Set aside or refrigerate until nearly serving time.
Fish: Line a baking pan with foil; spray with nonstick cooking spray. Arrange fish in the baking pan. Brush fillets with butter. Sprinkle lightly with salt and pepper. Bake the fish for 9 to 10 minutes for bluegill and perch, longer for thicker fish, until the fish is cooked through (test for flaking with a fork).
Warm the sauce up and drizzle a little over each serving of fish.
I bought low-carb mashed potato flakes. I like using them as a coating on fried bluegill. All I need for this recipe are the bluegill. Let’s see if we can get some at the open-air fish market. Click on SHOW MORE for info on the tackle, lake, recipes & much more.
- - - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -
THE BOAT: Bass Hunter EX. 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: A 1/32 ounce lead jig head with a live mealworm attached to the hook.
THE SPINNING REEL: The first reel used is a very old Shimano Aero 1000. The second reel is a black and red Abu Garcia REVO2SX10.
THE SPINNING ROD: A tiny Daiwa SMD401ULFS Spinmatic-D SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 pound line test recommended). It can be found on 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 “Looking for Someone Like You,” purchased from audioblocks.com.
- - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - - - - -
GRILLED PEPPERS AND ONIONS
Recipe inspired by this recipe: layersofhappiness.com/copycat-chipotle-grilled-peppers-and-onions
INGREDIENTS:
Olive oil, just barely enough to cover bottom of very large skillet
1 green pepper, stemmed, cored, and sliced
1 red bell pepper, stemmed, cored, and sliced
1 large sweet onions, sliced
½ teaspoon dried oregano
½ teaspoon salt
2 teaspoons of white balsamic vinegar
DIRECTIONS:
Over medium-high heat, add the oil, peppers, onions, oregano, and salt to a large skillet and stir to combine, until the vegetables are even coated with oil and oregano.
Cook until charred and slightly softened but still tender-crisp, about 8 minutes.
Add balsamic vinegar and cook a 3 or 4 more minutes.
Remove from heat and serve.
FISH WITH CILANTRO CREAM
Recipe from: geniuskitchen.com/recipe/tilapia-with-cilantro-cream-sauce-320195
INGREDIENTS
Nutrition
1 to 1½ LBS. bluegill, yellow perch, bass, or tilapia fillets
2 tablespoons melted butter
1 tablespoon olive oil
1 garlic clove, minced (or 1 teaspoon of diced garlic from the jar)
2 green onions, sliced thinly
¼ to ½ cup fresh cilantro, chopped
1 cup heavy cream (one-half pint)
1 tablespoon lime juice
¼ teaspoon salt (or more to taste)
¼ teaspoon pepper (or more to taste)
DIRECTIONS
Heat oven to 375°.
Sauce: Heat oil in a small saucepan over medium heat; sauté the garlic and onion for 2 minutes. Add cream and bring to a simmer. Simmer for about 4 to 5 minutes to reduce slightly. Stir in cilantro, lime juice, and salt and pepper. Simmer for about 2 minutes longer. Set aside or refrigerate until nearly serving time.
Fish: Line a baking pan with foil; spray with nonstick cooking spray. Arrange fish in the baking pan. Brush fillets with butter. Sprinkle lightly with salt and pepper. Bake the fish for 9 to 10 minutes for bluegill and perch, longer for thicker fish, until the fish is cooked through (test for flaking with a fork).
Warm the sauce up and drizzle a little over each serving of fish.
