Would You Cook Bass Like This? Catch, Clean, Cook

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M Hood’s Boom
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PO Box 7226
Belle Chasse, LA
70037
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Welcome back to M Hood fishing it is very windy a bit chilly today and it’s going to get worse tonight this is just a little bit after 100 p.m. I want to try and get a bass for dinner I brought two rods I’ve got one for bass one one

Set up for sakay underneath the float for jig avocado chartreuse in case I come across or I get tired of throwing so yeah it’s a shaky day isn’t it yes if I catch I’m eating out of here but we’re only starting here on a day

Like this when you got this kind of wind coming out of the North and it is around 14 gusting over that right now and it’s in the 50s but the wind chill factor makes it feel about 49° it’s not bad but when you’re in the wind you can feel the chill especially

When you’re riding the bike you feel the Chill on a day like this with this kind of wind it’s all about picking the right place that’s protected by the wind and we had this last night right not as bad as we’re going to get it tonight but

Last night this wind started with this temp dropping so you want to go to an area that was protected last night and right now it won’t be too bad the Shaky Head is a great method to use a great jig especially with a Finesse Worm on it but

There are other baits you can put on the Shaky Head it’s great for breaking the lock jaw when you have a front coming in like this either you know before or after it and this water as you look at it it is fairly protected especially right in

This Bend of this ditch these high Banks kind of protect it if you go this way it’s not it’s like a wind tunnel it’s a little better going this way but we we are getting hit by it but not as bad this just happens to be a deep area on this particular ditch

This drainage ditch and I’ve caught bass here before nothing super huge but I’m sure if there’s bass in here there’s a few big enough to make a meal out of gotcha that did not take much effort there we go that is actually big enough so in this state we don’t

Have a size limit but we do have a bag limit 10 I can have 10 at any size that’s probably just a bit less than a pound that’s definitely not a pound but that is a good size good eater size so right off the bat we are in good

Shape here except for the fact that my Finesse Worm broke up at the top that’s cool could just throw that away not on the ground however we just broke a little bit off good thing to start over you know take the hook out cuz we’re probably

Going to end up putting the hook in a different spot this is a screw on Shaky Head by owner and good as new yeah you’re right oh always pays to be observant don’t just look in front of you work those eyeballs in the back of your head there is a

Bass I’m 100% sure that it’s that it is a bass but it isn’t doing some heavy feeding see moving right through there maybe there’s more than one there’s a lot of bait fish taking shelter right here yeah there’s more than one bass feeding ahead of this

Gotcha yes look at the size of that bass right there let’s get up here before we lose that tank look at that tank some guys are like Ah that’s not a tank compared to what usually comes out of this ditch that is a tank you don’t usually encounter this size on a regular

Basis up here in this little ditch that’s not a tank at all but relatively yeah you’re right relatively that’s a tank would like to get a bigger one because that’s not really a tank I’m just saying usually getting Guppies yeah you’re right compared to the first fish definitely a tank definitely going right

In here with that first fish so he’s not lonely I had a feeling that this oncoming front would trigger this would get these fish worked up just before the front came in right I don’t know if we’re going to have the same effect tomorrow hopefully however it’s good right now

They’re feeding pretty good and it’s not even prime time we nowhere near Sunset it’s like 1:45 a.m. I mean p p.m. it’s definitely not 1:45 a.m. I’m in the wrong place on the GL if it Globe if it is there’s still quite a few fish moving around feeding heavily right

Now I see bass activity all over right now so yeah I’m definitely correct and saying there are a few fish still moving around we got two of them we actually missed one I caught two bass before I ever missed a fish so I’m in a good good mood good

Spirits right now I don’t know if I’m going to keep a third fish though but I definitely want to catch a third gotcha number three is a dink for sure whoa okay slippery dink gotch you little tiny guy again yeah yeah you’re right number four all right go get bigger early this

Morning about the time I woke up really early this morning we were under 67% chance of rain and it was raining now we’re under 30 something and it’s raining so let’s give it a few minutes see what what it causes me to do oh gotcha yes oh barely felt that it was

A double hit too see lots of these little guys in there that’s probably the smallest one so far still kind of raining too oh are those drops those drops are getting bigger yeah I don’t think it’s going to be another spot I think it’s going to be a familiar kitchen yeah you’re

Right why are you staring at my nuts yeah you’re right all right so to get go on here before we do anything let’s get this water boiling should not take too long for that to get going there now that I have a working title here it is would you cook your bass like

This well something like that it might morph but yeah basically Okay so there’s a lot of people in the world that think it’s sacrilegious to cook fish any way besides frying it they act like you’re through a brick through their stained glass window when you don’t fry your

Fish there’s in fact many many ways to cook fish if you’ve been watching me for a good while you already know that I cook fish many many many different ways along with frying it but the older I get the less I want to eat fried food even

Though I’m always tempted and a lot of lot of times I just straight up feel addicted to it it doesn’t behoove me to eat it all the time so let’s throw that brick through the stain glass window I’m only going to cut this one fish the

Biggest one in fact I’m cutting both but I’m only cutting this one in the video nope no that’s not right changed my mind I’m going to do both what I like about bass is that I don’t necessarily have to cut the filet off the skin because it’s really easy just to

Peel the skin off of a bass Fila just like such the hardest part is where the lateral lateral line is you got to do it slowly you don’t want to force it you don’t want to get vient with it if you go too fast you’ll end up with

Meat sticking to the skin and you’ll tear it all up we are using the exact same seasons as last time the other day in that cichlid catching cook where I was talking about kosher stuff this is just generic atalian seasoning here we go Seafood magic I guess this brings the Cajun to the

Table use a little bit of that now I’m just going to flip and repeat almost done almost done with the repeat might need to bang this jar up against something hard okay I’ll put that to the side let it sit for a while not long get some heat going here is what’s

Up that’s why we’re looking at the pan stop looking at my nuts dang it yeah you’re right I got raw and salted nuts over there we need need a knife oh oh oh I’m sorry no wonder you were looking at my nuts they’re unsalted I forgot I gave up on salted

Nuts what do we want so what I’m cooking anybody can cook but you don’t have to add vegetables if you don’t want I know some of you don’t I have one friend who the only vegetable he likes is ketchup does anybody out there have a friend that doesn’t drink

Water I have one of those friends maybe they say I don’t drink it cuz fish poop in it or something like that or it has no flavor that’s weird about as weird as thinking ketchup is a vegetable isn’t it here we go that’s actually spinach if you were wondering what the green stuff

Was fisherman shadow kind of blobbing in the refrigerator one more vegetable I’m not going to go crazy with the onion let’s just do one green onion it’ll be an amount of food right maybe more than I can eat but it’s just me and I think it’s actually going to be just

On the heavy end of just me not that I’m heavy but I feel like eating a lot of food I think why I feel off right now is I might be coming down with a cold I’m not sure you know how sometimes right as the weather breaks it goes from like

Warm cuz the last few days it’s been in the 80s and now it’s not it’s like 50s and overnight tonight we will be in the 40s it’s coming sooner than I thought it would right I thought it was going to be here by like Wednesday or Thursday but it got here

Fast so I feel kind of icky when I was in the store earlier and I was talking to David everybody including him and my friend Alex who was not in the store but across the river everybody’s shopping for gumbo today and I was shopping for a bass catching

Cook yeah I feel a little bit under not too bad just a a touch feel a touch a touch coming on time to put some olive oil in here it’s extra virgin put a little bit of a good amount or how about we just go off

A straight up good amount there we go that’s good that’s a good amount almost forgot I let the pan get hot first then I put this oil in here now I got to let that get hot but not too hot all right so the other day I kept saying over

Medium over medium when I meant under medium it’s just my dyslexic mind the five is here at the bottom and I was thinking over over over but yeah kind of dumb but it’s just how my mind works sometimes it it was like just not not functioning correctly so we are under

Medium under under under medium we’re at 4 just to get this warm just to start and that’s another thing that’s another brick through a stained glass window for some people cuz some people swear up and down that you’re going to die if you cook fish you know on

Anything besides high heat like like they got to get it all the way up to the H and like you know that’s how you make real blackened fish h no not really you can cook stuff under medium it actually going to come out a lot better if you

Take your time and either cook it at medium or under medium heat you know or a low medium it just means that it takes a bit longer to cook but all those flavors will get into that fish and they’re not going to really get in there

If you burn it are they unless you just like to taste burnt stuff and you know so sometimes you do like here’s a tip for you if you ever catch jaria and you can’t get real medicine for it here’s a fix burn some toast and if you can get grapefruit eat

Grapefruit burnt toast and grapefruit will clear that out but don’t come anywhere near me I can’t stand the way people smell when they have jaria I mean and they’re noisy too and sometimes it comes out both ends this is a cooking video and I don’t know why I’m going off

About it but it’s true burnt toast and grapefruits fixed me up yeah I I ended up having jaria because someone at a camp got water from the wrong place and didn’t tell us till we were like I don’t feel good where did that were you a you went to the wrong spring

You know what I’m saying yeah you’re right okay are we going to hear the sizzle yes that means it’s hot that is high medium I would say and as I like to say now that we got all our fish in there let’s dance it around get that hot oil up on

It and automatically we are going to go ahead and do our first flip here we don’t even have full whiteness on that Underside but it’s all good the smaller pieces are going to cook faster we’re not really looking to fully cook this fish in just the oil got some other

Stages and steps to go through to get to a fully cooked fillet here not overcooked or undercooked just perfect want to kind of sprinkle sprinkle sprinkle sprinkle onion going to sprinkle the leafy stuff that some people act like it’s Kryptonite there we go popey would be

Proud maybe I mean I think popey had a ten can preference if you ask me I never seen them oh yeah I think maybe I do remember seeing popey eat from the bowl but it’s always presented to us from a can with the lid just sticking up dance dance dance dance dance dance

Yeah you’re right but it’s not romance yet see what I’m saying super simple super simple we just want to get the fish kind of cooking a little bit in that oil you can add stuff like I did if you want or not and then we’re just going to take this pasta sauce this

Marinar sauce this spaghetti sauce take what’s left of it anyway and get it in Here we’ll go ahead and get it all because that is full to the brim with the elbows so pl we need plenty we need it all need it all there wasn’t much left in there just enough for this right shake shake shake shaking everything’s shaking right now there we go

Back to the dance dance dance still have this out a four just kind of gently let me change the angle of my dangle there gently kind of mix everything around with the sauce and oil get all everything partnered up there can’t dance unless you’re partnered up well you can dance by

Yourself all you want let me tell you it’s much funner if you’re partner up partnered up I I’ll learn to talk one day you hear that Sizzle going on that means we’re close to the magical item that has not appeared yet no it’s not this but that is

Definitely magical we’re starting to get there where I want to go anyway but it’s just right in here and i’ kind of like everywhere to go there a little bit now that’s what I want to hear you hear that song that’s a nice crisp loud rapid boil

That we’re getting there and it is time for that magical item to come into play and now it is time to dial the heat down to just a simmer we got it on a two now could even go lower we’re just going to let this sit covered doing a nice

For about 10 minutes in about 10 minutes or somewhere around there eventually soon maybe in less than 10 minutes I’m going to come in here and at least check it but I need to get my tester out it’s good to dance it like this a little bit you don’t always necessarily

Have to take the lid off and use a utensil to stir if you got a pan like this a sauce pan like this this will work as long as you know what you’re doing if you don’t you’ll go go crazy and you’ll make a big mess so

Just gently sauc it around without going over the edge it’s been about maybe 10 minutes I said o clock so what we do here is we take our tester once the fog clears and we go oh look at that you can’t see but I can yeah see even though it’s on a low

Heat that lid on there that captures that rapid boil but doesn’t make it so crazy and this just sits here and simmers and simmers and simmers and slowly Cooks letting that flavor get in there and now that sauce is kind of thick and looking good we are ready to get at

It about as ready as we’ll ever be I’m definitely ready to get at it feeling like poop got a horrible sinus headache hopefully this food fixes it though hopefully I’m not getting sick with something I don’t think so I think it’s just my sinuses are off here we

Go like I was saying it happens to us sometimes when the weather drops like that so we want to hold that fish back with our spatula or whatever you got try to as much as possible and just slowly let gravity do its job or we have some

We have some just struction going on here I’m trying to get sauce down I know I could use some other kind of utensil but I’m being stubborn I got a red bone I learned it from her there we go that works if the red bone can make it

Through the day being stubborn yours truly can probably do worse yeah you’re right that’s looking good smells good this makes it better can’t beat fresh parmesan kind of got tired of that dry powdery stuff sometimes I want this I still use the dry powdery stuff but I had a

Hankering for this tonight I know I’m going a little nuts but I’m in the right house this is a very nutty house to your health and mine ah it’s that coconut flavored lacroy it’s just sparkling water with coconut flavoring no sodium no sugar that is delicious not too spicy not Bland

Though good amount of flavor there kind of dance that around get that parmesan down in there in that sauce nice big old piece of fish right here with all the trimmings you know what it’s got me thinking this isn’t it but it’s got me thinking about something bass

Goulash this is more Italian than Hungarian but I think I think that should roll out pretty soon something fish goulash I haven’t made goulash in quite some years I don’t think I’ve ever even made it on this channel but I have made it before actually when I was growing up it

Was made a lot I’m not Hungarian there’s no part of me that is but it is something my mother made often she stopped at some point she stopped cooking a lot of good things at some point because of uh someone else that came into the house and didn’t

Like didn’t like the things she cooked and want the same thing every night I had to leave at some point because I just couldn’t live on fried baloney and fried eggs and fried potatoes and butter beans overnight I like butter beans beans but my goodness

Come on yeah you’re right see when I was 12 I had heart surgery cuz when I was born I only had three working valves one of my aortic valves when I was born developed shut it had an extra bit of skin on the flap that kept it shut so I only had three

Working valves but I had four good valves as long as you went in there and pruned back some flesh right so that’s what we did when I was 12 and you know doctor said you need to be careful about raising your cholesterol up and what you eat me she

Said this to me and my mother my father wasn’t in the picture so she started making you know good food like she always did she just stayed away from making like heavy greasy fried food for me it was pretty much just country home cooking stuff maybe not the

Best diet in the world World definitely by far not the worst and then all of a sudden it was nothing but fried baloney and fried eggs every night and I was just like come on I like it it’s okay I can’t eat this every night yeah you’re right oh my

Goodness how about some different things every now and then but yeah I’m sorry if I threw some bricks through your stained glass windows it’s not that bad is it it’s not like not like I told you Bigfoot isn’t real he’s not by the way anyway there’s

A brick I promise I won’t throw any more bricks through the window I know I know there’s a lot of True Believers out there but if if you think I’m crazy and I’m going to die because I didn’t cook it on high heat or I didn’t fry it well

That’s just your opinion and you’re welcome to eat fried fish all your life but if you’re not that person that’s so devoted and committed to fried fish or you’ve been getting bored with fried fish try something different yeah you’re right it’s good stuff don’t have to always eat it

Fried because it’ll make you die yeah well not always not some people can just springboard through life doing all kinds of crazy bad stuff we call them French people wine everything yeah that’s just another bad joke and sorry but try something different try this delicious yeah you’re right I’m

Going to stop blah blah blah thank you for watching liking sharing commenting subscribing and I will see you next time