Bass Season Is Here Ontario!

Its finally here folks, bass season! Makes me wish I still lived in Ontario so Jon and I could be fishing together again. Jon should be fishing at this very moment and hopefully he’ll be getting into some nice size bass. I’m sure he’ll have a report as soon as he gets back into the city. In the meantime, here are a few Ontario bass from previous seasons, submitted by Paul Williams.

smallmouth bassScugog smallmouth

Big bass
7lb 3oz largemouth bass

    With this fish, I wasn’t targeting bass at all. I was fishing for perch when I had a follow up from a big dark shadow after reeling in a small one. So I put on my big bobber and casted back out. To my amazement it took the giant balsa wood float straight under. Thinking it was probably a pike, I set the hook and loosened the drag to be ready for what usually takes place when you hook a nice northern. But much to my surprise, I watched my line start to rise quickly to the surface and then the biggest largemouth bass I have ever seen broke water with a giant leap.

Thanks Paul!

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From The Table of Adam Guy – Japanese Flounder

Like all flatfish, the flounder are cut into four fillets, rather than two as for normal fish. Then the fish pieces are skinned, and the 'wings' separated from the meat. The best part of the flounder are the fatty wings which are delicious as sashimi, and the fact that they comprise so little of the total meat of the fish makes them a rare treat. The skin is also tasty deep-fried or parboiled. But the fillets themselves are also quite delicious in their own right, here I have salted and pressed them between konbu kelp leaves, and then cut and served them just like sashimi. The flesh of the flounder is quite sweet and firm, and is complemented perfectly by the perfumed flavour of the kelp.
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