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+--- Thread: Arizona White Bass (/showthread.php?tid=113452)
Arizona White Bass - TubeDude - 03-14-2004
[cool][blue][size 1]For all you white bass fans, here are a couple of pics of my dinner from Lake Pleasant, north of Phoenix. Actually, it was a lousy day, starting off with lots of lightning and rain. The three fish were all we could scratch out. But the largest was 18 inches and 2.3 pounds. Eat yer hearts out.[/size][/blue]
[#0000ff][size 1]The whole sordid story is on the float tube board at:[/size][/#0000ff]
[url "http://www.bigfishtackle.com/cgi-bin/gforum/gforum.cgi?post=113442;sb=post_latest_reply;so=ASC;forum_view=forum_view_collapsed;;page=unread#unread"]http://www.bigfishtackle.com/cgi-bin/gforum/gforum.cgi?post=113442;sb=post_latest_reply;so=ASC;forum_view=forum_view_collapsed;;page=unread#unread[/url]
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Re: [TubeDude] Arizona White Bass - BearLakeMack - 03-14-2004
[font "Comic Sans MS"][size 3]Glad to see you finally had a chance to go out. After reading your extended version on the float tube board, all's I can say is some people shouldn't be allowed to breed... Some people are just idiots. Hey, I know, start dragging a dive flag. By law, boaters have to stay 150 ft away. Maybe you'll get lucky and they'll get cited but the down side is you just might.....[/size][/font]
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Re: [BearLakeMack] Arizona White Bass - TubeDude - 03-14-2004
[cool][blue][size 1]I got a better idea (or two) than dive flags. In fact I have 45 (caliber) better ideas. Only problem is that it is too hard to dispose of the bodies when you are only in a float tube.[/size][/blue]
[#0000ff][size 1]Anybody who runs over other fishermen (also in violation of boating regulations) would not even think about avoiding a diver flag. [/size][/#0000ff]
[#0000ff][size 1]Still working on my PVC version of a side mounted gatling gun. Also got a surface to surface PVC rocket I am fabbing. Of course I could probably shove it up an appropriate orifice on some of those dudes before I got their attention.[/size][/#0000ff]
[#0000ff][size 1]Think I might have a better chance in the Boomerang? If nothing else we could launch empties at them with big slingshots.[/size][/#0000ff]
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Re: [TubeDude] Arizona White Bass - tomegun - 03-14-2004
[#0000ff][size 2]I could easily mount a gatling gun on the deck of my bass boat. I just need a thermal imager like a M1A2 tank.[/size][/#0000ff]
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Re: [TubeDude] Arizona White Bass - fishmagnet - 03-14-2004
You'd need a big pan for those "panfish"! How'd they taste?
FM
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Re: [fishmagnet] Arizona White Bass - TubeDude - 03-14-2004
[cool][blue][size 1]Since you asked...DEEELICIOUS.[/size][/blue]
[#0000ff][size 1]I actually fixed them two ways. I filleted and skinned them first...saving the meaty rib cages after cutting them off the fillets.[/size][/#0000ff]
[#0000ff][size 1]I used the rib cages for a little "poor man's lobster". Many of the rib cages from larger fish, like walleyes, bass, etc., do not have enough meat to justify working it off the rib bones...while raw. However, if you steam or poach it for a few minutes, it flakes off the bones easily. That's what I do. [/size][/#0000ff]
[#0000ff][size 1]I mix up a quart of water, in a sauce pan with some dried onion, garlic powder and pepper. Then I toss in a bouillon cube of either chicken or shrimp flavoring. That usually has enough salt. Let that simmer for a few minutes, to rehydrate the onions. Add the rib cages and let them simmer for about 3 to five minutes. As soon as the meat turns white and can be separated from the bones easily, you take them out and let them cool. Then strip off the meat into a shallow bowl. Either dip the flakes into a melted butter and garlic mix, or pour it over the flakes, mix it up and dine well. That mix also goes good over rice or noodles. I have to fight TubeBabe to get my share.[/size][/#0000ff]
[#0000ff][size 1]The fillets are just right for the pan. I usually either either saute them in garlic butter or coat and deep fry them. For these three fishies, however, I broiled them in the oven...on a foil lined baking sheet...after first squirting on a little lemon juice, garlic salt and seasoned pepper. Then I shaved some butter flakes and decorated the fillets before putting them under the broiler. [/size][/#0000ff]
[#0000ff][size 1]As most white bass fans know, they are good any way you wanna fix 'em. [/size][/#0000ff]
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Re: [TubeDude] Arizona White Bass - TIBBZZ - 03-15-2004
Hey Tube you sure those ain't wipers[
]. Just kiddin, NICE FISH![signature]
Re: [TIBBZZ] Arizona White Bass - TubeDude - 03-15-2004
[cool][blue][size 1]Thanks, Mr. T. Nope, those is whites all the way. I have caught stripers and wipers, so I THINK I know the difference. Anybody who has ever hung on while being abused by a wiper shouldn't get them
with a lowly white bass. Those buggers seem to all be on steroids. It is one of those genetic things that works out well. They get bigger than whites but they seem to fight harder pound for pound. At least a five pounder can break good 10 pound line faster than any other fish I have ever seen. Makes you a believer about having your drag set right.[/size][/blue] [#0000ff][size 1]As I mentioned to Cat_Man on the float tube board, I used to catch whites bigger than those out of Utah Lake in the sixties. One year they were all running big, with many over two pounds and a few over 3. That was semi fun. [/size][/#0000ff]
[#0000ff][size 1]When I came back to Utah in the mid seventies, I couldn't wait to reintroduce myself to the whities. Man was I disappointed when I couldn't scratch anything over about 10 inches that year. They do tend to go in cycles, depending on the available groceries and the amount of pressure.[/size][/#0000ff]
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Re: [TubeDude] Arizona White Bass - FlyFishingMoose - 03-16-2004
Sounds very good poached. I usually put the filets in a stone (pamper chef) dish cover the fillets with onions (rings thinly sliced) add fresh garlic, pepper salt, any kind of squash available (thin sliced) and smother with salsa (my best home made ones) and a little lemon juice cover with foil & cook until all is tender, pull off the foil and brown slightly.
So when you coming back to Utah for good? Or are you?
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Re: [FlyFishingMoose] Arizona White Bass - TubeDude - 03-16-2004
[cool][blue][size 1]Sounds good. I kinda like the "moist" methods of cooking for some fish.[/size][/blue]
[#0000ff][size 1]Don't know when I will get back up the road for sure. That decision is not mine to make. My mother has decided she likes it here on earth for a while longer...in Arizona...so I am doing what I can to keep her comfortable and happy. When she "takes the flight" to go rejoin my dad, I will load the moving truck and head north.[/size][/#0000ff]
[#0000ff][size 1]We were getting ready to move back over three years ago and then decided to assume the role of caregivers for my parents. We sold their house in Blackfoot (ID) and moved them down here, not expecting either of them to last more than a year. It is a test of a child's love for his parents to take on such responsibilities. Believe me, you really learn a lot about yourself as you go through the process. Like most of us, I only hope I am able to move on before it becomes necessary for others to care for me.[/size][/#0000ff]
[#0000ff][size 1]But...to quote the governator of California..."I'LL BE BACH". We will definitely have to get together and swap some recipes. I make a salsa you can cauterize wounds with. I also make my own chorizo.[/size][/#0000ff]
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Re: [TubeDude] Arizona White Bass - FlyFishingMoose - 03-16-2004
I understand your role completely. I was caregiver for my wife's grandmother for a number of years. She spoke only Spanish and it made the whole relationship amusing because we were not fluent in Spanish. We became better but it was still a hoot trying to communicate and she had a good sense of humor and only once in a while getting frusterated and cursing at us in English so we would know she was upset with us. She lasted 3 years in out house until she fell and broke her hip and it was all down hill from there.
I hope she fares well with the two of you helping out. Its a trial but rewarding at the same time.
Good luck!
By the way the way that fish cooks out it is pleanty moist and takes on a real nice flavor with the salsa.
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