RE: Large mouth bass
2011/07/04 20:29:07
(permalink)
Their taste depends on the water they inhabit too. In my younger days at Lake Ontario, there was a pond that opened to the lake in the spring, fish were great tasting, but when it closed off in the summer and the water warmed they acquire a muddy taste and you wouldn't want to eat the bullheads, pike, bass, sunfish, etc. that normally would be delicious. If the fish come from warm stagnant water, it's a good time to practice catch and release!
As to cooking - fry the smaller ones - bake or broil the larger ones. My mother would make a white sauce of tahini paste (ground sesame seeds), water, lemon juice and garlic to put over the larger fillets baked or broiled. I also like to marinade in soy sauce and grill with butter (real) lemon, garlic and dill weed if you like! Works well on steelhead!
God does not take from your life, the time spent fishing!