Uploaded August 2019 | Updated September 2026, 1 day ago
It’s been a long, long time since I’ve had whole-grilled, skin-on fish. I’d love to make it again. The grill is always ready. All I need now are some fish. Let’s see if we can pick some up! 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 3/16 oz. Strike King “Buzz King” buzzbait and a Z-Man 2¾ inch Finesse TRD.
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.
LEARN HOW TO SCALE AND GUT A FISH HERE: youtu.be/YeXqdZYtF_A
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
LARGEST BASS CAUGHT was 6¾ pounds caught here at Lake Ketchabigwon in 1989.
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 “Cloche Hats & Spats,” purchased from audioblock.com.
- - - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -
BRUSSELS SPROUTS ON THE GRILL
[Origin of this recipe lost]
INGREDIENTS:
1½ LBS fresh Brussels sprouts
(1 LB after trimming and quartering)
6 strips of bacon (I used 8)
1 TBS olive oil
½ tsp salt
13 x 9” foil disposable cake pan
INSTRUCTIONS:
Trim stems, and wilted leaves from Brussels sprouts
Quarter or rough chop them
Toss the sprouts with the olive oil.
Sprinkle them with salt. Set aside.
Cut strips of bacon into one inch pieces.
Spread the bacon over the sprouts and mix it in well.
Heat the grill to medium to medium high (about 425°F).
Dump the sprouts and bacon into a disposable foil 13 x 9” pan.
Toss the pan on the grill. Close the lid. Stir about every 10 minutes.
The sprouts and bacon will be done in 25 to 30 mins. Some pieces will dark and crisp and others lighter and green.
Remove the Brussels sprouts from the foil pan to a plate.
WHOLE GRILLED BASS WITH CITRUS CHIMICHURRI
Recipe from the book, “Lake Fish” by Keane Amdahl
It can also be found on this site: startribune.com/recipe-whole-grilled-bass-with-citrus-chimichurri-and-walleye-cakes/427321723
INGREDIENTS:
Zest and juice of 1 large orange
3 garlic cloves, finely minced
½ c. chopped fresh cilantro
½ c. chopped fresh parsley
1 TBS red chile flakes
½ teaspoon of salt for chimichurri
4 slices lemon
Several sprigs fresh thyme
2 LBS whole bass, gutted and scaled
Olive oil
salt & pepper for fish
DIRECTIONS:
Preheat grill. In a small mixing bowl, stir together orange zest and juice, garlic, cilantro, parsley and chile flakes. Season with salt and pepper, and set aside.
Place lemon slices and thyme sprigs directly into the cavity of the fish, and coat skin with olive oil. Season with salt and pepper. Place fish on grates of hot grill and cook for 4 to 5 minutes. Flip and cook for 4 to 5 minutes longer.
The meat should easily pull away from the bones. Serve whole grilled fish with chimichurri on the side.
It’s been a long, long time since I’ve had whole-grilled, skin-on fish. I’d love to make it again. The grill is always ready. All I need now are some fish. Let’s see if we can pick some up! 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 3/16 oz. Strike King “Buzz King” buzzbait and a Z-Man 2¾ inch Finesse TRD.
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.
LEARN HOW TO SCALE AND GUT A FISH HERE: youtu.be/YeXqdZYtF_A
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
LARGEST BASS CAUGHT was 6¾ pounds caught here at Lake Ketchabigwon in 1989.
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 “Cloche Hats & Spats,” purchased from audioblock.com.
- - - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -
BRUSSELS SPROUTS ON THE GRILL
[Origin of this recipe lost]
INGREDIENTS:
1½ LBS fresh Brussels sprouts
(1 LB after trimming and quartering)
6 strips of bacon (I used 8)
1 TBS olive oil
½ tsp salt
13 x 9” foil disposable cake pan
INSTRUCTIONS:
Trim stems, and wilted leaves from Brussels sprouts
Quarter or rough chop them
Toss the sprouts with the olive oil.
Sprinkle them with salt. Set aside.
Cut strips of bacon into one inch pieces.
Spread the bacon over the sprouts and mix it in well.
Heat the grill to medium to medium high (about 425°F).
Dump the sprouts and bacon into a disposable foil 13 x 9” pan.
Toss the pan on the grill. Close the lid. Stir about every 10 minutes.
The sprouts and bacon will be done in 25 to 30 mins. Some pieces will dark and crisp and others lighter and green.
Remove the Brussels sprouts from the foil pan to a plate.
WHOLE GRILLED BASS WITH CITRUS CHIMICHURRI
Recipe from the book, “Lake Fish” by Keane Amdahl
It can also be found on this site: startribune.com/recipe-whole-grilled-bass-with-citrus-chimichurri-and-walleye-cakes/427321723
INGREDIENTS:
Zest and juice of 1 large orange
3 garlic cloves, finely minced
½ c. chopped fresh cilantro
½ c. chopped fresh parsley
1 TBS red chile flakes
½ teaspoon of salt for chimichurri
4 slices lemon
Several sprigs fresh thyme
2 LBS whole bass, gutted and scaled
Olive oil
salt & pepper for fish
DIRECTIONS:
Preheat grill. In a small mixing bowl, stir together orange zest and juice, garlic, cilantro, parsley and chile flakes. Season with salt and pepper, and set aside.
Place lemon slices and thyme sprigs directly into the cavity of the fish, and coat skin with olive oil. Season with salt and pepper. Place fish on grates of hot grill and cook for 4 to 5 minutes. Flip and cook for 4 to 5 minutes longer.
The meat should easily pull away from the bones. Serve whole grilled fish with chimichurri on the side.
