Nipfisher Posted August 11, 2011 Report Share Posted August 11, 2011 Just curious if anyone eats LMB and how they cook them? I have had SMB quite a bit but Rod Caster was surprised when I said I would keep the largie. Stunk when I filleted it, will it taste good with a little fish crisp? Link to comment Share on other sites More sharing options...
asdve23rveavwa Posted August 11, 2011 Report Share Posted August 11, 2011 I have eaten both, probably been about 10 years since I've eaten either though. Soaking them in milk will help. Bass have turned into a strictly catch and release fish for me. Most of the time, the waters that I catch them in have plenty of panfish if I do want a meal. Link to comment Share on other sites More sharing options...
mercman Posted August 11, 2011 Report Share Posted August 11, 2011 I eat LMB, and i really like it.I guess the taste chages from one place to the other, depending on what they eat. I either deep fry them in batter, or even better, tin foil, butter, garlic, and a touch of Cattle Boyz BBQ sauce, put a scallion on each fillet. Oven at 3235f for 20-25 minutes. I find LMB very lite tasting, almost bland.You have to spice it up a little bit. Link to comment Share on other sites More sharing options...
misfish Posted August 11, 2011 Report Share Posted August 11, 2011 I have eaten both, probably been about 10 years since I've eaten either though. Soaking them in milk will help. Bass have turned into a strictly catch and release fish for me. Most of the time, the waters that I catch them in have plenty of panfish if I do want a meal. As a kid growing up and fishing with my pop,we kept smallies for the fry. They tasted like fish. I have tried one large mouth, my whole life and it tasted like ,,crap. Butter milk is the best for soaking IMO. Link to comment Share on other sites More sharing options...
Jigs Posted August 11, 2011 Report Share Posted August 11, 2011 (edited) I eat LMB, and i really like it.I guess the taste chages from one place to the other, depending on what they eat. I either deep fry them in batter, or even better, tin foil, butter, garlic, and a touch of Cattle Boyz BBQ sauce, put a scallion on each fillet. Oven at 3235f for 20-25 minutes. I find LMB very lite tasting, almost bland.You have to spice it up a little bit. BBQ sauce with freshwater fish huh? Interesting....I'll have to try that. Edited August 11, 2011 by Jigs Link to comment Share on other sites More sharing options...
Pikeslayer Posted August 11, 2011 Report Share Posted August 11, 2011 No & maybe. I like pike. Slayer Link to comment Share on other sites More sharing options...
mercman Posted August 11, 2011 Report Share Posted August 11, 2011 BBQ sauce with freshwater fish huh? Interesting....I'll have to try that. Not just any BBQ sauce. Cattle Boyz Just ask MM how he likes that stuff Link to comment Share on other sites More sharing options...
Nipfisher Posted August 11, 2011 Author Report Share Posted August 11, 2011 O.K. I'll give it a go. Thanks guys. I'll try the batter and pan fry method 1st and save the fancy stuff for when I'm trying to impress someone. Link to comment Share on other sites More sharing options...
Terry Posted August 11, 2011 Report Share Posted August 11, 2011 if you put enough sauces and batters and vinegar ketchup and what not you can make a rubber boot taste OK just saying Link to comment Share on other sites More sharing options...
eman Posted August 11, 2011 Report Share Posted August 11, 2011 I have eaten them twice in my life.....sadly I enjoyed both experiences. My policy is stricky catch & release too. I figured the fish gods won't shine down on me when I'm warming up the skillet. Maybe why I never seem to catch pickeral! Link to comment Share on other sites More sharing options...
mike rousseau Posted August 11, 2011 Report Share Posted August 11, 2011 Cattle boyz BBQ sauce is my new cocain... And if you catch largies in nice clean water... Good eats... If you get them up a swampy little creek that drains all the local farm land... The lmb might taste like cow poo Link to comment Share on other sites More sharing options...
Rod Caster Posted August 11, 2011 Report Share Posted August 11, 2011 Bbq sauce on bass... Does that make it poor man's steak? Link to comment Share on other sites More sharing options...
bushart Posted August 11, 2011 Report Share Posted August 11, 2011 Yes We go old school--fresh not frozen-----fried in Butter---salt/pepper--garlic powder Like better than smb Link to comment Share on other sites More sharing options...
smally21 Posted August 11, 2011 Report Share Posted August 11, 2011 the few times i've tried LMB they have been very soft fleshed, a little gross when your thumb punches thru a fresh fillet you are trying to hold. i think it has more to do with the water temp and "sunbaked" nature of the fish, when caught in an 80+ degree shallow lake the fish comes out half cooked!. now a smally from an ice cold northern lake , seems like the flesh is firmer and much more palatable. tried a scugog largie once - turned me off not just LMB, but shallow water fish forever. Link to comment Share on other sites More sharing options...
Bernie66 Posted August 11, 2011 Report Share Posted August 11, 2011 Personally, I like LM better than SM for table fare. The flesh is firmer I find. You can fry the fillets up in beer batter or steam it whole with green onions, ginger and soy sauce. That's how they cook them in the chinese restaurants. Check out the chinese markets down in T.O., they sell farmed LMs. They call them green bass and you can order it in the local eateries. Link to comment Share on other sites More sharing options...
irishfield Posted August 11, 2011 Report Share Posted August 11, 2011 Bbq sauce on bass... Does that make it poor man's steak? Link to comment Share on other sites More sharing options...
Ron Posted August 11, 2011 Report Share Posted August 11, 2011 Anyone that has ever fished Lingham Lake and did not eat Large mouth bass or Small mouth bass from that lake has missed out on some of the best tasting fish in Ontario. when we went into Lingham, we went with canoe, fish was our staple for dinner every night. Link to comment Share on other sites More sharing options...
Rizzo Posted August 11, 2011 Report Share Posted August 11, 2011 eat a largemouth?? Might as well drink a cup of bilge water to wash it down...yuck (mind you I can barely choke down pickerel so possibly not your most reliable source for opinion) Link to comment Share on other sites More sharing options...
fish_fishburn Posted August 12, 2011 Report Share Posted August 12, 2011 I don't eat Smallies there gross. But if I deep hook a largie I have no problem eating them. I cut it in bite size chunks then beer batter and deep fry, good eats right there. Link to comment Share on other sites More sharing options...
Dave Bailey Posted August 12, 2011 Report Share Posted August 12, 2011 I have tried one large mouth, my whole life and it tasted like ,,crap. So, if a largemouth tastes like crap, do crappie taste like largemouth? Link to comment Share on other sites More sharing options...
Roy Posted August 12, 2011 Report Share Posted August 12, 2011 I hear that if you dip'em in garlic butter they become poor man's lobster. Link to comment Share on other sites More sharing options...
Nipfisher Posted August 12, 2011 Author Report Share Posted August 12, 2011 the few times i've tried LMB they have been very soft fleshed, a little gross when your thumb punches thru a fresh fillet you are trying to hold. i think it has more to do with the water temp and "sunbaked" nature of the fish, when caught in an 80+ degree shallow lake the fish comes out half cooked!. now a smally from an ice cold northern lake , seems like the flesh is firmer and much more palatable. tried a scugog largie once - turned me off not just LMB, but shallow water fish forever. Flesh was firm as pike. A little more reddish in colour but still looked like fish. I'll let you all know how it tastes tomorrow. Link to comment Share on other sites More sharing options...
Rod Caster Posted August 12, 2011 Report Share Posted August 12, 2011 Did you keep it's face as a puke bucket, just in case? Link to comment Share on other sites More sharing options...
johnnyb Posted August 12, 2011 Report Share Posted August 12, 2011 I love'em....have eaten plenty. Toss up between them and smallmouth....I've had some nasty smallies....not too many unpleasant largies though. This year, I've been grilling most of them. Fillet gets seasoned with whatever (salt, lemon-pepper, sweet chili, oregano are just a few) and I plop it down on a hot grill...flip it once...it's done when it gets flaky. I thought it would be pretty dull with no grease or butter....but it's great. Link to comment Share on other sites More sharing options...
bigreddog Posted August 12, 2011 Report Share Posted August 12, 2011 I've eaten both -- but I think it's critical that they're basically fresh out of the water -- more so than other fish. Even then, it's not something I'd want to do more than once or twice a year. It just doesn't compare to walleye or crappie, or even a good sized rocky. Link to comment Share on other sites More sharing options...
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