Tag Archives: bass

Lake Toho

Bob is largemouth bass fishing in the state of Florida. First to Lake Toho in Kissimmee, then Bob makes a stop to fish Kenansville Reservoir.

Bob sits down with Larry Tankersly of Abu Garcia to take a look at the new Revo low profile reel.

On this week’s Sportsman’s Table we head outside at the Florence City Center’s Market to cook a sausage pesto wood fired pizza.

Lake James Smallmouth Fishing

On this episode Bob goes smallmouth fishing in North Carolina with Captain Craig Price with Fish On Guide Services. They will be fishing Lake James which is located near Nebo, North Carolina. And on this weeks Sportsman’s Table recipe we feature a true Italian duck and pasta recipe for you duck hunters.

New Hampshire, Lake Winnipesaukee: Smallmouths

In New Hampshire, all bass must be released from May 15 through June 15, a good rule since that’s the peak of smallmouth bedding activity. But catch-and-release fishing during those four weeks is lawful, and for dedicated bass anglers there are few places on the planet better than central New Hampshire’s 45,000-acre Lake Winnipesaukee when love-sick spawning bass move onto gravel-bottom bars, coves and flats.

During good, calm, warm weather, it’s common for a pair of bed fishing smallmouth anglers to catch and release 50 fish weighing 2 to 4 pounds, and catching twice that number in a day is possible. It’s all sight fishing for bedding “Winni” bronzebacks, so polarized sunglasses and a brimmed cap are imperative equipment. Light spinning tackle, 6-pound test line, with stand-up 1/8-ounce jigs and soft plastic pumpkinseed lizards are deadly.

In addition to smallmouths, Winnipesaukee has a surprisingly good largemouth bass fishery. Smallmouths are much more numerous, but largemouths to 8 pounds have been recorded from “Winni.” Fishing continues good through the summer, too.

Motels, restaurants and marinas abound, click here for more information.

Bienville Largemouth Bass Fishing

Bob heads to White Springs, Florida for some winter largemouth bass fishing at Florida’s premiere location for bass fishing, Bienville Plantation www.bienville.com. Then on the Sportsman’s table, Culinary student Dan Petrillo serves up a pork Wellington recipe using South Carolina certified pork.

Shenandoah Plantation Bass Fishing

unspecified-20This week, Bob continues to find great spots to large mouth bass fish and he’s right in the Black Belt Region of Alabama: Shenandoah Plantation! Tune in, you won’t want to miss the amazing largemouth we’re catching at Shenandoah!

About Shenandoah Plantation:

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Shenandoah Plantation is located in the heart of the famous Alabama Blackbelt, just West of Union Springs, Alabama. Herb Holmes, a famous bird dog trainer, used the property as training grounds for his bird dog training operation. Union Springs is considered the Field Trial capital of the world and is famous in its own right for world class birddogs and quail hunting. In 1991 the training grounds were purchased and developed into what became known as Shenandoah Plantation by a gentleman named Fred Rowen. Fred enlisted the help of Herb Holmes to help design and build the facilities which included the main house, a small 2 bedroom guest house, 3 lakes, horse barn, dog kennel, tennis court and flight pen. This is when the property first became known as Shenandoah Plantation.

Tom Lanier and his wife, Sue Ellen purchased the plantation from Fred in May of 2000. Tom and his staff continued the extensive wildlife management programs that Fred started and managed for the previous nine years. The programs included managing the Trophy Bass lakes, Trophy Deer herd and enhancement of the other wildlife that live on and use the property. The lakes are considered some of the finest trophy bass lakes in the area. During the first five years of their ownership of the plantation, Tom and Sue Ellen used the facilities for the private enjoyment of their family and friends. They eventually began offering some commercial quail hunting at the request of a friend who wanted to entertain his clients at Shenandoah. Tom and Sue Ellen added a state of the art 5 stand skeet facility, Continental (tower) Pheasant course, a 4 bedroom guest house and other amenities during their ownership. The Lanier’s now operate an exceptional, first-class, commercial hunting and fishing property that offers an extraordinary hunting and fishing experience to its guests.

Shenandoah’s address is 1193 Wildlife Trail, Union Springs, Alabama. Wildlife Trail is located on US HWY 82 about 6 miles West of Union Springs, Alabama between mile markers 192 and 193.

Pecan Crusted Sea bass Recipe

Pecan crusted local black sea bass over vegetable ragout with carrot puree and spinach beurre blanc.

For the sea bass:

6 oz. fresh local black sea bass

1/2 cup crushed pecans, or enough to coat fish

1/2 cup seasoned flour (flour with salt and black pepper)

egg wash (2-3 beaten eggs with a tsp. of milk)

-place fish in flour, then egg wash, and finally in the crushed pecans (crust only top of fish, not both sides)

preheat nonstick pan on medium with enough olive oil to coat bottom of pan lightly (approximately 3-4 tablespoons)

place fish in the pan pecan side down and toast the pecans (approximately 1-2 minutes) and then turn fish to cook bottom side (1-2 minutes)

finish in a 350 degree oven until fish is cooked through and moist, approximately 135-140 degrees internal temperature

For the vegetable ragout:

1/4 of each vegetable, small diced

sweet potato, peeled and blanched


parsnip, peeled and blanched

yellow onion

1/2 clove minced fresh garlic

1/2 teaspoon of minced fresh shallot

sautee the vegetables together over high heat in approximately 2 tablespoons of olive oil and 1 teaspoon of butter with salt and pepper to taste until tender

For the carrot puree:

peel and rough chop 3-4 large carrots

add the carrots to 3 quarts of boiling stock (vegetable or chicken), 4 tablespoons of butter, 1/4 cinnamon stick, 1/4 cup brown sugar, 1 teaspoon ground nutmeg, and salt to taste

cook carrots until tender, around 10 minutes

remove carrots, strain liquid and reserve

puree carrots with 1/4 cup sour cream and add reserved liquid until puree is smooth

For the spinach beurre blanc:

blanch 1 packed cup of fresh spinach, strain, reserve the liquid

puree spinach adding some liquid if necessary until very smooth, set aside

–prepare beurre blanc

1/2 cup dry white wine

1/4 cup of champagne vinegar

1 shallot cut in half

1 teaspoon whole mixed peppercorns

1 bay leaf

a few sprigs each of fresh thyme and tarragon

2 tablespoons of heavy cream

2 sticks of unsalted butter cut in teaspoon size cubes (keep chilled)

add all ingredients together except butter and cream in saucepan

reduce over medium low heat until there is approximately 2-3 tablespoons of liquid left (do not let liquid dry out completely)

reduce heat to low

then add heavy cream and let reduce for about 15 more seconds

remove chilled butter and begin adding butter cubes a few at a time (3-4 cubes) constantly whisking to emulsify sauce (let butter melt completely into the sauce before adding more cubes, remove from heat occasionally if needed so not to break sauce)

remove from heat and adjust flavor with salt and touch of lemon juice

strain through fine mesh chinois

add pureed spinach to desired color and consistency

For the garnish: sweet potato

sweet potato guafrettes

Plating the dish:
Decorate plate with carrot puree, add vegetable ragout, add fish, top with spinach beurre blanc, garnish!