Largemouth bass flesh is white and firm and is one of my favorites. Big ones are best baked. A nice sweet meat. I scale them, leaving the skin on.
Oh, and I don't dress them with anything... maybe just a few drops of lemon juice after they're on your plate. I guarantee you will regret never trying it before.
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"I'm a Setter man.
Not because I think they're better than the other breeds,
but because I'm a romantic - stuck on tradition - and to me, a Setter just "belongs" in the grouse picture."
George King, "That's Ruff", 2010 - a timeless classic.
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