Published on July 24, 2017
This was a slower outing of fishing so I decided to go ahead and prep the catch of the day in a simple whole fish recipe. Black sea bass is regarded by most a prized and well liked food fish. It's white flesh is flaky and sweet and can prepared in countless ways.
Daimon and I went to Connecticut for the day and fish with crabs in hopes of Tautog. Daimon got his limit of some nice fish but luck wasn't on my side this day. A lot of small random fish including toadfish and one 18" sea bass. Great way to get out of NYC for the day either way (aside from terrible traffic).
1) Legal Size to about 18" Sea Bass
2) Scaled & Gutted
3) Pat Dry Bring to Room Temperature
4) Cut Slits Every 2"
5) Rub Olive Oil
6) Season With Adobo & Fresh Garlic Generously
7) Add Salt if Desired
8) Stuff Cavity with Garlic And Herbs And Round a Tin Foil Ball
9) Stand Up On A High Heat Grill for 20 minutes (I covered it for last 5 minutes)
Fancy Fish Scaler - http://amzn.to/2vRMNxH
Dexter Knives - http://amzn.to/2gWlMql
Rod used - EliasV Kayak rod by www.ChunkzCustoms.com
Reels - KastKing Orcas (Discontinued)
15lb Braided Line - http://amzn.to/2urY9J6
My kayak - http://amzn.to/2vRHxtZ
Filmed on - http://amzn.to/2vS20yS
All shads aside from Gray Mullet back in stock @ www.EliasVFishing.com and Amazon shortly.
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