Separate names with a comma.
Welcome to The Outdoors Trader! Join today, registration is easy!
Thread in 'Cooking & Recipes' started by Just1more, Apr 23, 2021.
I’ve tried bass and grits cooked in iron skillets but what other recipes do you have?
I like it baked whole if it's big enough, Put some aromatics in the body cavity, and bake away. Season generously with salt, garlic, because I think the flesh is bland without generous seasoning.
Yeah. I have to be careful how I fix any fish or my wife won’t eat it. Too fishy and she turns her nose up too it. Lol
Please don't take this personally, but I have never understood people who don't like fishy tasting fish. Granted some salt water fish - mackerel, blue fish, day old mullet can be sort of strong tasting, - but IMO fresh, freshwater fish is generally rather bland.
Before the lock down, I would have a neighborhood fish fry, usually catfish and white bass, maybe some crappy. There were always a couple who complained about the "fishy" taste, and that some of the fish had bones in them. Told them that was the way they came, and I didn't like them well enough to fillet all the fish.
This is my favorite way to prepare bass:
I agree with you. It’s all good to me. Now she can eat her weight in catfish, tilapia, or salmon but anything else I have to season it really good. I do have to soak salmon or tilapia in milk before I blacken it.
Have her read up on tilapia.
Baked some in parchment paper, topped with shrimp and a soy, lime, honey, pepper sauce last year that turned out nice.
We did blackened salmon tacos with mango salsa tonight.