White Bass and the Art of Simplicity
Learning how to fish has been exhilarating, frustrating, and deeply spiritual all at once. Nothing compares to standing in an Ozark stream, feeling the cold, crystal water rush past your thighs and casting into the fog laden river. There are a lot of things that beat sitting out in boiling summer at a reservoir with three overly complicated bottom rigs only to end up catching nothing for six hours of work. What I've come to realize, after two years of definitely overthinking things, is that simple fishing can often be the best fishing.
Of course, there is a natural sort of stage in the learning process where you have to go complicated before you can go simple. You have to think about how you cast, what equipment, ect. more deeply when you start than when you're acclimated to the sport. It's all about learning the muscle memory. One of my favorite types of fishing is going to a river with an ultra light rod, a hook, and some worms. Add some wading into the equation and you're down for an adventure that's sure to be a blast.
I tapped into this simplicity catching white bass at Longview lake. I shan't reveal my secret (trust me, it's really not that secret) spot, but suffice it to say, it was just a little bank spot. In sunny conditions, in the upper sixties, a white rooster tail lure produced a good number of fish. Likely, anything that mimics shad will work pretty well since that's their primary forage.
Filleting is an interesting job with this particular fish. They have red meat, like bighead carp and I think like striper. You have to cut off that bit of the fish because it will impart a rather unpleasant fishy taste to the meat. You'll find videos and blog posts online that will say white bass aren't good eating and I'd be willing to bet that they didn't cut out the red meat.
We did them up simple as well; fried with some sauce and veggies. Louisiana brand natural fish fry is fantastic. I add flavor to it by using Tony's cajun spice and extra salt. No need for a deep fryer, just throw it in a stainless steel or cast iron pan with frying oil. Then, to top it off, combine mayonnaise, siracha, pepper, and paprika in a bowl to make a dipping sauce.
It's times like these that remind me why I love fishing. It can be an accessible adventure and a source of great food. So, before it gets real cold, get out there and catch something!
Of course, there is a natural sort of stage in the learning process where you have to go complicated before you can go simple. You have to think about how you cast, what equipment, ect. more deeply when you start than when you're acclimated to the sport. It's all about learning the muscle memory. One of my favorite types of fishing is going to a river with an ultra light rod, a hook, and some worms. Add some wading into the equation and you're down for an adventure that's sure to be a blast.
I tapped into this simplicity catching white bass at Longview lake. I shan't reveal my secret (trust me, it's really not that secret) spot, but suffice it to say, it was just a little bank spot. In sunny conditions, in the upper sixties, a white rooster tail lure produced a good number of fish. Likely, anything that mimics shad will work pretty well since that's their primary forage.
Filleting is an interesting job with this particular fish. They have red meat, like bighead carp and I think like striper. You have to cut off that bit of the fish because it will impart a rather unpleasant fishy taste to the meat. You'll find videos and blog posts online that will say white bass aren't good eating and I'd be willing to bet that they didn't cut out the red meat.
It's times like these that remind me why I love fishing. It can be an accessible adventure and a source of great food. So, before it gets real cold, get out there and catch something!
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