Uploaded January 2018 | Updated September 2026, 1 day ago
I found a seafood & fish recipe that’s perfect for this brutally cold day. The only problem is, I have to suffer in the cold to get the fish. So we’ll need to go out on the ice to find the fish. Click SHOW MORE for info on the equipment, fish, lake, and recipes.
- - - INFO ON THE EQUIPMENT, FISH, LAKE, ETC. - - - - -
THE LIVE BAIT: mealworms fixed to a 1/64 oz. generic panfish ice-fishing lure.
THE ROD: is a Fenwick, EliteTECH Ice, ETI23UL, 23”, Ultra Light (2-4 lb. line).
THE REEL: A Frabill model P-10 Sub Zero Ultra Light has been discontinued.
THE LINE: Trilene Micro Ice 4 LB test monofilament in solar green color.
THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It is 12’ at it’s deepest. It sits on 37 acres of property. The lake is private.
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: Biologists did 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.
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 main camera is my iPhone 6s Plus on a tripod. I also use an iPhone 5s as a close-up, counter-top camera when cooking 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 “The Old Ways,” 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
See how I made the recipe here: youtu.be/qVGBrQsXUoQ
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)
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.
QUICK, EASY FISH STEW
Recipe from here: simplyrecipes.com/recipes/dads_fish_stew
Ingredients
6 TBS olive oil
1 medium onion, chopped (about 1½ cups or about 8 ounces)
3 large garlic cloves, minced (I used 1 TBS of jarred minced garlic)
⅔ cup fresh parsley, chopped
1 14-ounce can of chopped tomatoes with juice
2 teaspoons tomato paste (optional)
8 oz of clam juice (or shellfish stock)
½ cup dry white wine
1½ LB fish fillets cut into 2" pieces, or combine fish with medium uncooked shrimp
½ teaspoon of dry oregano
½ teaspoon of dry thyme
1 teaspoon Tabasco sauce (I used chipotle Tabasco)
Freshly ground black pepper to taste
Salt to taste
Method
1 Heat olive oil in a large thick-bottomed pot over medium-high heat. Add onion and sauté 4 minutes, add the garlic and cook a minute more. Add parsley and stir 2 minutes. Add tomato and tomato paste, lower heat, and gently cook for 10 minutes or so.
2 Add clam juice, dry white wine, and fish (and shrimp). Bring to a simmer and simmer until the fish is cooked through and easily flakes apart, about 3 to 5 minutes. Add seasoning. Salt to taste. Ladle into bowls and serve.
I found a seafood & fish recipe that’s perfect for this brutally cold day. The only problem is, I have to suffer in the cold to get the fish. So we’ll need to go out on the ice to find the fish. Click SHOW MORE for info on the equipment, fish, lake, and recipes.
- - - INFO ON THE EQUIPMENT, FISH, LAKE, ETC. - - - - -
THE LIVE BAIT: mealworms fixed to a 1/64 oz. generic panfish ice-fishing lure.
THE ROD: is a Fenwick, EliteTECH Ice, ETI23UL, 23”, Ultra Light (2-4 lb. line).
THE REEL: A Frabill model P-10 Sub Zero Ultra Light has been discontinued.
THE LINE: Trilene Micro Ice 4 LB test monofilament in solar green color.
THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It is 12’ at it’s deepest. It sits on 37 acres of property. The lake is private.
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: Biologists did 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.
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 main camera is my iPhone 6s Plus on a tripod. I also use an iPhone 5s as a close-up, counter-top camera when cooking 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 “The Old Ways,” 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
See how I made the recipe here: youtu.be/qVGBrQsXUoQ
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)
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.
QUICK, EASY FISH STEW
Recipe from here: simplyrecipes.com/recipes/dads_fish_stew
Ingredients
6 TBS olive oil
1 medium onion, chopped (about 1½ cups or about 8 ounces)
3 large garlic cloves, minced (I used 1 TBS of jarred minced garlic)
⅔ cup fresh parsley, chopped
1 14-ounce can of chopped tomatoes with juice
2 teaspoons tomato paste (optional)
8 oz of clam juice (or shellfish stock)
½ cup dry white wine
1½ LB fish fillets cut into 2" pieces, or combine fish with medium uncooked shrimp
½ teaspoon of dry oregano
½ teaspoon of dry thyme
1 teaspoon Tabasco sauce (I used chipotle Tabasco)
Freshly ground black pepper to taste
Salt to taste
Method
1 Heat olive oil in a large thick-bottomed pot over medium-high heat. Add onion and sauté 4 minutes, add the garlic and cook a minute more. Add parsley and stir 2 minutes. Add tomato and tomato paste, lower heat, and gently cook for 10 minutes or so.
2 Add clam juice, dry white wine, and fish (and shrimp). Bring to a simmer and simmer until the fish is cooked through and easily flakes apart, about 3 to 5 minutes. Add seasoning. Salt to taste. Ladle into bowls and serve.
