Smoked White Wine Largemouth Bass
This delicious smoked bass is a healthy alternative to the traditional fish fry many anglers I know resort to. This is fantastic on rice with fresh tomato, cucumber and onion. The cumin gives it a deep, rich, earthy flavour while the wine gives it a hint of acidity.
Bass season opener is basically a holiday amongst many people I know. Bass fishing is just unlike any other in my opinion. It’s fun to learn the strategy and lures that work best for you, as well as learn what kind of environment bass prefers so you can ensure you’re setting yourself up for success every time you go out. Bass also puts on a heck of a good fight when you finally get on to grab your bait. This isn’t my favourite species to eat, but it’s one of my favourite to catch.
My friends that bass fish either refuse to eat the bass (catch and release) or they beer batter and deep fry. Don’t get me wrong, there is nothing better than deep fried anything - especially fish and chips. I will be sure to post one of my favourite fish fry recipes next time I am lucky enough to reel in some yummy bass to take home.
This recipe is an alternative to fish fry. My better half isn’t a fan of bass - but he loves it prepared this way. The cumin gives it a rich, savory taste while the lemon and wine splashes in the perfect hint of acidity. This species of fish is a wonderful harvest, it’s packed with protein and amino acids, a great combination for healthy muscles.
I start preparing my recipe by fileting and skinning my bass and removing any bones that may have been left in the filets. How did I learn how to filet a fish? YouTube! Yup - when I say I’m self taught I guess I can’t leave out the credit of the plethora of content creators that have produced tutorial videos that I continue to learn from.
Once I have my two beautiful filets cleaned, deboned, skinned and soaked - I then mix all of my ingredients together and allow the bass to marinate in either a ziplock bag or covered glass container overnight (or for 8 hours). Don’t skip this step.
Preheat your smoker to 230°F. Once your smoker has reached temperature, please the filets on a sheet of tinfoil and then onto the grill.
Smoke at 230°F for two hours or until your bass reaches 145°F.
Please reach out if you have any questions about this process, and I would love to hear about what you think!
White Wine Smoked Bass
Equipment
- 1 Smoker
Ingredients
- 1 3 lb bass
- 1 juice of lemon
- 1 cup white wine
- 1 tsp parsley
- 1 tsp basil
- 1 tsp oregano
- 2 tsp dill
- 2 tsp cumin
- 1 tsp pepper
- 1 tsp salt
Instructions
- Mix all ingredients and allow the bass to marinate in either a ziplock bag or covered glass container overnight (or for 8 hours). Don’t skip this step.
- Preheat your smoker to 230°F. Once your smoker has reached temperature, place the filets on a sheet of tinfoil and then onto the grill.
- Smoke at 230°F for two hours or until your bass reaches 145°F.
