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Started By
Message
Anybody ever cooked a whole black bass?
Posted on 2/14/16 at 7:18 pm
Posted on 2/14/16 at 7:18 pm
I think I'm going to Peche one in the oven. Any tips?
2
Posted on 2/14/16 at 7:25 pm to LSUballs
Probably wouldn't be bad....bass are typically wild tasting to me tho. Whole white perch are excellent baked tho.
Here is u a Recipie/Technique thread for grilling one whole
Peche - Whole Trout w Salsa Verde
Here is u a Recipie/Technique thread for grilling one whole
Peche - Whole Trout w Salsa Verde
This post was edited on 2/14/16 at 7:26 pm
Posted on 2/14/16 at 7:26 pm to LSUballs
I'd poach him on a bed of lemon slices , garlic and onion with white wine.
Posted on 2/14/16 at 7:28 pm to bossflossjr
Nice. I dealing with limited ingredients. I'm about to wing it. Cooking in the oven on 375. Should I flip the thing?
Posted on 2/14/16 at 7:30 pm to LSUballs
Depends. How big?
Posted on 2/14/16 at 7:32 pm to bossflossjr
1.5lbs. Going in the oven This post was edited on 2/14/16 at 7:33 pm
Posted on 2/14/16 at 7:34 pm to LSUballs
Got some white wine in there Otis. Short on lemons for a bed though.
Posted on 2/14/16 at 7:37 pm to LSUballs
That's gonna b good. I wouldn't worry about flipping if you are cooking a short time if you can keep he top moist w lemon juice/wine. If you don't, and you don't flip.... U may have one side dry and one side moist....so, in that case - flip and cook 1/4 of the time after flip.
That should do it.
That should do it.
Posted on 2/14/16 at 7:40 pm to LSUballs
Posted on 2/14/16 at 7:40 pm to bossflossjr
I think I'll reach in there and baste it ever 10 minutes. Cook for 30
Posted on 2/14/16 at 7:42 pm to LSUballs
Yep. Or foil it and pull the foil and crank the broiler at the end.
Posted on 2/14/16 at 7:48 pm to OTIS2
Lol. Upscale redneck there baw
Posted on 2/14/16 at 8:01 pm to bossflossjr
We ain't just 'bout cornmeal....
Posted on 2/14/16 at 8:20 pm to OTIS2
quote:
I'd poach him
And there would be a pretty good chance that bass woulda been poached twice today?!?!
Posted on 2/14/16 at 8:22 pm to Ole Geauxt
True
Posted on 2/14/16 at 8:38 pm to OTIS2
Well, you can cook a whole bass in the oven. It turned out. . Caught about 4:30. . Scaled and gutted it. Washed thoroughly. Scored a few times and dried off. Rubbed and stuffed with Olive oil, S&P, PP Blackened redfish magic, cilantro, thyme, garlic, red onion, sriacaha, lemon and a couple bay leaves. Slugged some more olive oil, white wine and lemon juice in the pan. Cooked for 35 minutes at 375 and basted every ten minutes. I'm sure it couple be tweaked and made better but it was pretty damn good. The only problem was I lost control of the rib bones when I tore into it and couldn't go after the pan sauce very hard. Sauce was money
This post was edited on 2/14/16 at 8:40 pm
Posted on 2/14/16 at 8:44 pm to LSUballs
Posted on 2/14/16 at 9:12 pm to LSUballs
Is that the one Little Balls hauled in this afternoon?
Posted on 2/14/16 at 9:16 pm to 4LSU2
Could be. We hauled in several
Posted on 2/14/16 at 9:22 pm to LSUballs
It looked like a damn fine day of lip ripping based on the pics from the fb feed
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