Bass in February!!!

[benner]

Caught this morning, now in the fridge waiting to be baked in salt. Yummy!

[jim]

Wow! Where????

Love and Peace
Jim

[Shirley]

Yummy - how did you cook it?

[red]

lovely

[benner]

Wow! Where????

Love and Peace
Jim

Weston Shore , on ragworm. There were a couple caught there last week. This one had been feeding on rag worm as there were loads inside it

I should add that my cousin caught it whilst fishing for flounder, gave it to me in exchange for some homebrew!

Yummy - how did you cook it?

Haven't had a chance to cook it yet, as I already had lamb in the oven, little'un had tea with nanny today and she loves fish, so we''ll cover it with a layer of salt and bake it. Can't wait!!!

[jim]

Dear Benner,

Thanks for that. Might give it a try over the weekend.

Swapping fish for homebrew. Is that local enconomic activity or bootlegging? (I shan't tell the Revenue!)

Love and Peace
Jim

[hoomin_erra]

That'll be local economic activity.

It happens in Scotland too.

I supply chutney in exchange for fish, and wine or cider for rabbits and Pheasant.

[Paul the Gardener]

I never caught a bass before but that looks to be a good one

[benner]

Local economic activity, for sure!

I have a fantastic fish book called 'Best of British Fish' with some amazing recipes in. I always liked the look of bass baked in salt, it was absolutely fantastic. If you haven't done fish this way before, I can recommened trying it. The meat was so juicy and sweet, mmmmmmmm
So simple too.

Paul, this one was about 2lb, these are the best ones to take as there are so many more of them. Bass are a slow growing species, larger specimens are best put back as they generally are the breeding fish and can be at least 15 years or much more in the making.