If fish tasted like dog fur, the sport would still be my favorite. I just love learning everything I can about the different species, and then seeing if I can figure out where they are and what they’ll bite on any given day.
But fortunately, fish taste better than dog fur. Considerably better. In fact, it’s my family’s favorite protein, and we eat A LOT of it.
That being the case, I’m constantly tinkering and coming up with different methods to prepare the fish I catch. I love to cook, and developing a new recipe that inspires my family to go back for seconds and thirds is at least as satisfying as catching a limit.
Plus, I’m a hopeless foodie, and I profoundly enjoy fish that are prepared well. In fact, when my wife and I go out to white-tablecloth restaurants, I ALWAYS order fish. If I really enjoy the dish, I try to figure out what the chef did to see if I can duplicate it at home.
I’ve done a number of catch-and-cook videos in the past, but viewers are always clamoring for more, so here’s my latest. It’s a dish I prepare more in the summer than winter, but I was having a hankerin’ for it, so I decided to prepare it using a nice haul of marsh bass my son, Joel, and I made on our most recent trip.
It’s super simple to make, doesn’t require a restaurant-sized pantry of ingredients and you’ll be able to eat on it for days because it’s equally good warm or cold.
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