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Discussion Starter · #1 ·
My g/f has been bugging me to bring home some fish that I catch and I mostly catch largemouth so I brought a few home today (let me preface this with I was fishing Stoney Creek so no one jumps on my sh#%). Does anyone have a good method of cooking largemouth? She doesn't want to deep fry them. Thanks.
 

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the hard part is getting rid of the muddy taste.
I've always baked the fish with butter, a little lemon (juice or slices on top), paprika, dill (fresh) and a little bit of garlic. Not sure if that will get rid of the mud though.
 

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Soak them in honey and milk with kosher salt and white pepper overnight, it pulls out the blood which is the fishy flavor, same thing that is done to prepare Fois Gras(fattened goose/duck liver). Then cook it how you like. Be it fry, flour and sautee, poach, or bake. Need a firm recipe and have an ingredient list let me know.
 

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pull hook out with pliers if needed. Then give largemouth a kiss on the lips or a pat on the head. Then just a nice gentle toss back into the water.
 

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QUOTE(schram @ Jun 13 2009, 03:01 PM) <{POST_SNAPBACK}>pull hook out with pliers if needed. Then give largemouth a kiss on the lips or a pat on the head. Then just a nice gentle toss back into the water.


Couldnt have said it better myself ...
 

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Make sure you cut out the mud vein.......ya GOTTA do that! It's a thin dark line that runs the length of the filet. Cut it out in a "V" shape and do the overnite merinade mentioned above and you'll be okay. But tell Grandma that walleye and perch are a HELLUVA lot tastier!!


Oh..and one more suggestion,..eat only the 14-15" bass.......don't eat a 3-5lbr....they've gotta lotta funk in'em.
 

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If you have a girlfriend that wants to eat bass, time for a new girlfriend.
 

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I always lift my filet knive up a little when skinning, it leaves most of the "brown" left on the skin which makes the fish taste much better. I actually like largemouth, breaded and fried in butter.
 

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QUOTE(schram @ Jun 13 2009, 04:01 PM) <{POST_SNAPBACK}>pull hook out with pliers if needed. Then give largemouth a kiss on the lips or a pat on the head. Then just a nice gentle toss back into the water.


Str8 outta Emiril's latest cookbook my friend
BAM!!!!!!!!
 

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Catfish can get a strong taste to them too, maybe try them the way I like to do catfish.
Heat grill or broiler, spray fillets lightly with oil spray, sprinkle with cajun seasoning, place a lemon slice on top and grill or broil until done.
 

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QUOTE(Eric C. @ Jun 13 2009, 04:03 PM) <{POST_SNAPBACK}>That's what I say Schram but she wants to try them. You may hear me gagging all the way from Shelby Twp. Maybe if I use enough tartar sauce....

I feel for you bro..I feel for ya
 

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LOL mark, nice signature also, ill only be a minute......... lol

i was considering trying a small/large mouths, but have decided the C+R is prolly better for everyone, including my stomach. i love some perch/walleyes, this was the first year i tried Rock Bass, and its right up there with the others.... pretty dang good.

but small/large can stay in the lake. id rather eat the others.
good luck with dinner but you might wanna have a local pizza place on speed dial LOL
 

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Throw the bass back, take the girlfriend to Stoneycreek Roadhouse (right outside the park) and get the Whitefish dinner...
 

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QUOTE(Eric C. @ Jun 13 2009, 04:03 PM) <{POST_SNAPBACK}>That's what I say Schram but she wants to try them. You may hear me gagging all the way from Shelby Twp. Maybe if I use enough tartar sauce....

Just say no!!
 

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Discussion Starter · #20 ·
Thanks to all for your suggestions, my g/f marinated the fish in dill, lemon juice and greek dressing and I cooked it on the grill. I have to say it was pretty darn good. No fishy taste at all. I have had walleye and perch dinners that have been more fishy tating than that. I guess it depends on how you prepare it. Btw sshhiittyy, I have tried smallmouth once before and I thought it was really good also. Just curious those of you that are bashing eat largemouth, have you even tried it? I never had because I had always heard it was very fishy tasting. They do give you a nice thick fillet.
 
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