This summer bass season.

[Gilroy]

Well happy first day of WINTER, good day to reflect on the past Bass season.

For me I got out probably three day's a week all through the season, pretty good year biggest largemouth was a tad over 3lbs,not bad for a small lake. No problem limiting out for most of the early season most everything in the 2lb range.

Smallmouth a bit scarce this season buy I did land a few good perch.

How did the rest of you folk's do.

[fishfood]

Sounds like a great time how do you fry up your bass?

My only fishing trip got cancelled lol.

I did fish the may walleye opener and did very well landing 21 or 23 in a short 3 hours only 3 keeper lol. Tried again before the season closes an took a skunk.

I was planning a trip north after Xmas but again postponed them plans for now lol.

I might walk out for a perch fish next week but I will be walking from the house. No unnecessary travel lol just going for a walk.




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[Gilroy]

I fry the bass in olive oil with chopped organic garlic on a pretty high heat and flip them after a couple of minutes, I find they cook real fast. But plenty fresh they are basically still twitching when they hit the pan. LOL

[73hunter]

Well, I didn’t get out as much as I would have liked, but my son seemed to do pretty well off the dock at my parents place.

I have heard that Couchiching is fabulous for perch in early spring - wanted to go this past April but of course couldn’t , hopefully this year

[AdamG1]

I am right on a private community pond that has tons of little largemouth that are a nuisance, since they are overcrowded and, thus, small. I kept a few this summer in the 8-11" range (really small) to eat, and the meat was very, very surprisingly good. I think it's because they're so small, so they don't acquire any off taste.

Do you fillet your bass or gut and cook whole? I tried both, but I preferred filleting the bigger ones. I got them boneless and they cooked nicely. I was really surprised how good they taste at that size.

[Gilroy]

I am right on a private community pond that has tons of little largemouth that are a nuisance, since they are overcrowded and, thus, small. I kept a few this summer in the 8-11" range (really small) to eat, and the meat was very, very surprisingly good. I think it's because they're so small, so they don't acquire any off taste.

Do you fillet your bass or gut and cook whole? I tried both, but I preferred filleting the bigger ones. I got them boneless and they cooked nicely. I was really surprised how good they taste at that size.

Always fillet them and if they are not fried in oil I use Brodie self raising flour with maybe a little beer and do the fish and chips thing. A lot depends I think for taste on the body of water they are taken from, the lake I 'am on is pretty pristine and the bass a very seldom wormy even in the middle of summer, I do find the small mouth a more wormy fish. I have neighbors who are European and they like to keep the bass whole and cook it that way.

[AdamG1]

Always fillet them and if they are not fried in oil I use Brodie self raising flour with maybe a little beer and do the fish and chips thing. A lot depends I think for taste on the body of water they are taken from, the lake I 'am on is pretty pristine and the bass a very seldom wormy even in the middle of summer, I do find the small mouth a more wormy fish. I have neighbors who are European and they like to keep the bass whole and cook it that way.

I prefer to fillet as well. I'm lucky that none of the bass in the pond I fish have worms either. I think the taste depends on what the fish are eating. I'm looking for a good recipe for fried fish, so I'll give yours a try. Thanks and happy new year.