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Discussion Starter · #4 ·
I don't usually target them, Hobie, I doubt I'll find one that big. Yours is close to state record isn't it? Nice one!

Ghostman, I did take the fillets off, the fish was still fresh enough, it appeared to have died about a day ago and the water has been cool this year. I'm on the fence about eating a bass that age though. What do you think?
 

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A few tips... remove any dark red meat (bloodline)... cut fillets into strips that are no more than 3/4" - 1" thick... soak overnite in milk to remove any gamey flavor... bread and deep fry @ 350* until strips float.
 
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