How to catch Bass
Bass are North American native fish,and are found in lakes,streams,rivers,sloughs,ponds.The southern large mouth is bigger than the northern fish.
Fish weighing more than 5 lbs.are not uncommon in the south.A bass that big is exceptional in the northern states.
Bass thrive in weedy,rocky shallow lakes,canals,ponds and backwaters.They can tolerate water temperatures in the 90s and are usually in depths of 20 feet or less.
Spawning generally takes place when the water temperature reaches between 60 and 75 degrees.They spawn in water a few inches to three feet deep.
Bass are very wary fish.Popular fly styles vary from trout type dry flies to corks,spinners,plastic worms,poppers and bucktail flies.
The color ranges are solid black,purple,white,yellow,green and orange.
Bass love dense cover provided by grasses,tree trunks,brush,undercuts in the banks and rocks.Bass are hard to manage on a fly rod as they usually head for the dense cover of grass,limbs and aquatic vegetation.
Because of this tendency the tippits ranging from 8 to 20 lb.test are best.
Very slow retrieves are the most effective on bass.Allow your bait to remain motionless for a few seconds before starting your retrieve.Allow your streamers or bucktails to sink to the bottom,then recover with line strips or hand twists.
Except during the spawning season bass in lakes feed on crayfish beginning at sundown in the areas of rocky cliffs reefs and rock ledges.When the bass aren't hunting crayfish they are usually feeding on minnows or aquatic insects.If leaches are present they will eat them with relish.
Dry flies ,small haired body bass bugs,leech imitations are all deadly on bass.Bass exceeding 6 pounds are sometimes caught in the Snake river drainage of Idaho,Oregon and Washington.In fast water a bass can put on a fight like a steelhead trout.The small mouth is more acrobaticthen the large mouthbass but rareily jumps out of the water when hooked. One can find many great stories and information by purchasing this great book by Nick Lyons.
Striped Bass Recipes:
Fish for Dietary people
Roasted Striped Bass
1/2 cup fresh bread crumbs
1/2 cup minced fresh parsley
2 tablespoons minced fresh chives
1 tbsp. minced fresh thyme
2 tbsp. minced fresh basil
salt and pepper
4 center-cut pieces of striped bass (each 1/2 pound and about 1 1/2 inches thick)
2 tbsp. Olive oil
Preheat oven to 350 degrees. In a small bowl, stir together the bread crumbs, herbs, and salt and pepper to taste. Place the fish pieces on waxed paper. With your hands, generously rub the oil on both sides of the fish. Sprinkle the bread crumb-herb mixture evenly on the fish, then pat it so that it adheres. Place the fish on a cake rack in a roasting pan. Roast until the fish just flakes, 10 to 15 minutes. To crisp the top, turn the oven to broil and place the fish under the broiler for about 2 minutes. Transfer to a serving platter and serve immediately. Note: This may be prepared 4 hours in advance through step 3 (except for preheating the oven) and refrigerated. Serves 4.
Spanish Style Striped Bass
2 lbs. Striped Bass fillets, trimmed and cut into serving size portions 2 tomatoes, medium size, thinly sliced 1/2 cup green pepper, chopped 1 cucumber, small, thinly sliced 1/2 cup onion, chopped 1 clove garlic minced 2 tbsp. Butter or margarine 2 tbsp. Parsley 1 tbsp. White wine 2 tbsp. Lemon juice 1/2 tsp. Marjoram
Prepare striped bass fillets by cutting fillets in half removing the dark flesh along the dark lateral line that runs through the center of the fillet. Also remove any dark flesh on the side of the fillet that had the skin and along the belly area. Cut trimmed fillets into serving size portions and place in a greased baking dish. Arrange tomato and cucumber slices on top of the fish. In a saucepan, cook onion, green pepper and minced garlic in butter until onion is tender but not brown. Remove from heat and stir in parsley, wine, lemon juice and marjoram. Spoon sauce over the fish. Bake in an oven preheated to 375¡F for 20 to 25 minutes or until fish begins to flake easily with a fork. Serves 6.
South Carolina Striped Bass
Ingredients:
Directions:
1. Preheat oil in fryer or Dutch oven over medium-high heat.
2. Cut bass into nuggets, place in a bowl with buttermilk and allow to soak
(refrigerated) for at least four hours.
3. Drain buttermilk, but do not rinse fish.
4. Combine corn meal and flour in a zipper top plastic bag.
5. Add fish pieces to the flour mixture a few at a time, shaking bag regularly to coat. 6. Remove fish nuggets and carefully place into hot oil. 7. Fry for 3-5 minutes or until golden brown. 8. Remove from oil, drain, and sprinkle with lemon pepper seasoning
Fried Stripers
Season moist fillets to taste and place in a zip-lock bag with cornmeal. Zip up and shake to coat. Fry in hot oil until golden brown & fish is white and flaky inside.
One variation we really like is to season the fillets, then coat them in a bowl with mustard, add a couple of drops of Louisiana hot sauce, then coat and fry as described above.
You may want to add a little extra salt when seasoning, as frying seems to remove some of it.
We use peanut oil for frying fish. It holds up well and is reusable. Just try to keep it from overheating (when it smokes), and you can clean it by frying French fries last, then strain it when cool to remove the cornmeal and crumbs, put it back in original container and keep in freezer until next time.
Baked Striper With Bleu Cheese Dip
1 medium shallot (diced)
1/2 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon Old Bay Seasoning
4 tablespoons pickled jalapenos (chopped)
1 medium tomato (chopped)-summer tomatoes are the yummiest
16 oz Bleu Cheese Salad Dressing
1/4 cup whipped cream cheese 3/4 cup cooked striper (finely shredded)
Striper Preparation (Foil Steamed):
Remove skin and all dark meat, then place filets in foil packet Drizzle with fresh lemon juice Lightly salt and pepper Sprinkle 1 tablespoon of dried parsley over filets Seal packet tightly-cook 425 degrees for about 20 minutes. Cooking time will vary with thickness of filets. Fish should flake easily. In medium bowl, combine bleu cheese dressing and cream cheese. Fold in cream cheese, being careful not to break up bleu cheese chunks. Add seasonings, then shallots, tomatoes and jalapenos. Finally, fold in shredded striper.
Don't be afraid to add or delete ingredients according to your taste preference. Suggested dippers are fresh vegetables, crackers, corn chips and bread sticks.
Baked Striper Italiano
Cut striper fillets in to serving size.
Toss in olive oil.
Splash with lemon or lime juice and coat with Old Bay Seasoning. Cover fillets with several thin slices of sweet onions. Take whole canned tomatoes, half them and place two halves over each portion. Sprinkle lightly with a touch of Old Bay or Seasoning Salt, and sprinkle with sweet basil (fresh or dried).
Bake for 25 to 35 minutes at 375 degrees. Serve over rice.
(Note:ALL Striper meat is done when the meat turns "white.") A very impressive presentation at any meal.
Baked Striped Bass in White Wine
Serves 4 to 5
1-1/2 lbs. striped bass fillets
Salt and pepper
2 tablespoons fresh lemon juice
21/2 tablespoons margarine
1/2 cup chopped onion
1/2 cup dry white wine
1/4 cup water
1/2 cup chopped fresh mushrooms
1 tablespoon chopped parsley
1 teaspoon minced garlic
1/8 teaspoon dried marjoram
1/8 teaspoon dried thyme
1/8 teaspoon cayenne pepper
Sprinkle fish with salt, pepper and 2 teaspoons lemon juice.
Lightly grease a baking dish or pan.
Place chopped onions and wine in pan.
Place fish on top and dot with small pats of remaining margarine.
Bake at 425 for 12 to 15 minutes, or until fish flakes easily with a fork.
Baste once or twice with pan juice.
While the Striper is baking, combine remaining lemon juice, water, mushrooms, parsley, garlic, marjoram, thyme and cayenne in small saucepan.
Bring to a boil and reduce by half.When fish are done,add pan juice and continue cooking until sauce is thick and bubbly.
Pour over fish and enjoy a delicious meal