cooking bass

**ChezzieM** · 12-09-2006, 15:29

i cook it whole, on its back, wedged up, so its belly is in the air.
fill it with fresh garlic and a drop of lemon and a knob of butter, then wrap it in foil.

cook for 25mins, gas mk 5.

delicious

TomBettle · 12-09-2006, 15:44

Take a nice chunky J fillet, marinade in light soy sauce, fresh thinly sliced ginger and chopped spring onion. Wrap in foil and steam, bake or BBQ for 20 minutes.

Fantastic!

**Ashley_Southend** · 12-09-2006, 16:07

Last night i had a 4lber....

Made some garlic butter, simple

Butter + Garlic +salt + Pepper

filled the inside of it with the butter and baked until cooking in tin foil

mmmmm served with chips

**kato** · 12-09-2006, 20:02

Originally Posted by chesilmaster

i cook it whole, on its back, wedged up, so its belly is in the air.
fill it with fresh garlic and a drop of lemon and a knob of butter, then wrap it in foil.

cook for 25mins, gas mk 5.

delicious

It's a Pity your's is never fresh though Matt.lol

**Fisher_Nick** · 13-09-2006, 09:29

Top, tail and gut it, wrapping it in foil and BBQ untill cooked

**richy** · 14-09-2006, 22:46

Best bass ive ever tased was raw with lemon juice and soy seconds after it was landed beats yo sushi any day of the week

**ChrisP** · 15-09-2006, 01:01

Simple method on a covered barbie

Gut and wash the fish, do not de-scale it. Put the whole fish on the barbie and throw a load of fresh pine branches on it. Close the lid.

Give it about 10 min then turn it over and give it another 10 min with the lid closed.

Eat, the pine smokes the fish.

If you have access to oak the smoke flavour is stronger.

The utside of the bass will appear blackened and burned but the skin will lift off to reveal a very moist delicately smoked flesh.

**kato** · 15-09-2006, 01:32

Originally Posted by ChrisP

Simple method on a covered barbie

Gut and wash the fish, do not de-scale it. Put the whole fish on the barbie and throw a load of fresh pine branches on it. Close the lid.

Give it about 10 min then turn it over and give it another 10 min with the lid closed.

Eat, the pine smokes the fish.

If you have access to oak the smoke flavour is stronger.

The utside of the bass will appear blackened and burned but the skin will lift off to reveal a very moist delicately smoked flesh.

MMMMMMMMMMMMMMMMMMmmmmmmmmmmmmmmmmmmmmmmmmmmmmm... ....