How To Cut A Largemouth Bass at Sophia Hoff blog

How To Cut A Largemouth Bass. Your next step will be cutting the top of the bass, by the backbone. Otherwise, they’ll turn to mush. Keep the flat of the blade against the skin and keep sawing your way across the fillet while you hold the end. As for cooking methods, nothing beats skinned and fried, whether it’s in cornmeal, breadcrumbs, or beer batter. Now flip the fillet over the tail and place your fillet knife as close as you can to the tail, at a 45 degree angle, and make a slice through the meat to the skin. Now just skin the fillet off by. Rinse bass thoroughly to remove salt. With both fillets removed, it’s time to remove the skin. Slice from here down to the fish’s tail fin, never. That said, bass are good grilled either whole or “on the half shell,” with unscaled skin left on to protect the meat. Toss it in the cooler next to the beer and bury it in ice. Holding the very tip of the tail, turn the knife horizontally and begin sawing towards the large end of the fillet. If you accidentally cut through the skin, start over, but from the other side of the fillet. Keep cutting until you get to the pelvic thin, and then cut up to the fish’s head.

Otherwise, they’ll turn to mush. Slice from here down to the fish’s tail fin, never. Now flip the fillet over the tail and place your fillet knife as close as you can to the tail, at a 45 degree angle, and make a slice through the meat to the skin. If you accidentally cut through the skin, start over, but from the other side of the fillet. Now just skin the fillet off by. Rinse bass thoroughly to remove salt. Toss it in the cooler next to the beer and bury it in ice. Your next step will be cutting the top of the bass, by the backbone. That said, bass are good grilled either whole or “on the half shell,” with unscaled skin left on to protect the meat. As for cooking methods, nothing beats skinned and fried, whether it’s in cornmeal, breadcrumbs, or beer batter.

Largemouth Bass Fishing Guide How to Catch a Largemouth Bass

How To Cut A Largemouth Bass As for cooking methods, nothing beats skinned and fried, whether it’s in cornmeal, breadcrumbs, or beer batter. Otherwise, they’ll turn to mush. Slice from here down to the fish’s tail fin, never. Holding the very tip of the tail, turn the knife horizontally and begin sawing towards the large end of the fillet. Keep cutting until you get to the pelvic thin, and then cut up to the fish’s head. Keep the flat of the blade against the skin and keep sawing your way across the fillet while you hold the end. Now flip the fillet over the tail and place your fillet knife as close as you can to the tail, at a 45 degree angle, and make a slice through the meat to the skin. Now just skin the fillet off by. If you accidentally cut through the skin, start over, but from the other side of the fillet. Rinse bass thoroughly to remove salt. Toss it in the cooler next to the beer and bury it in ice. That said, bass are good grilled either whole or “on the half shell,” with unscaled skin left on to protect the meat. As for cooking methods, nothing beats skinned and fried, whether it’s in cornmeal, breadcrumbs, or beer batter. Your next step will be cutting the top of the bass, by the backbone. With both fillets removed, it’s time to remove the skin.