Fishing for Grilled Bass with Smoked Paprika (so good you'll shout eureka)


by Papri



I found a recipe online that made my mouth water. Low-carb grilled tilapia with smoked paprika. Why not grilled bass? All I need for this are the bass. Let’s try getting some at the open-air fish market. Click on SHOW MORE for info on the tackle, lake, and more.


THE BOAT: Bass Hunter EX, purchased in March, 2018. It can be ordered here:

THE MOTOR: A Minn Kota, Endura 55 with short shaft, 55 LBS of thrust. It runs on a 12v, deep cycle battery. This exact model has been discontinued.

THE LURE is a 6½ inch Zoom Trick Worm in black-grape color. The hook is a 2/0 Gamakatsu® Worm Hook.

THE BAITCASTING REEL is a Shimano Calcutta 50B, from 2004. This model is no longer made.

THE BAITCASTING LINE is Firewire Stealth Braid in moss green, 15 LB test, 4 LB monofilament equivalent.

THE BAITCASTING ROD is a Shimano Compre, Model CPC66ME, 6’ 6” fast action, medium power. Suggested lure weight 1/4 – 5/8 oz. ounce. Suggested line weight 8 – 15 pound test. Purchased August 2018.


THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. We purchased it in 1987. It has a maximum depth of 12 feet. The small pond uphill from it is ¾ acre with a maximum depth of 12 feet.

FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp

WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.

WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, In fact, you could put your own name on it!

The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.

BACKGROUND MUSIC is called “That Country Girl,” purchased from

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Inspired by this recipe:

½ cup olive oil
2 TBS soy sauce
2 TBS balsamic vinegar
1 teaspoon of sesame oil
½ teaspoon dried oregano (I forgot it in the video)
½ teaspoon salt
½ ground black pepper
4 bell peppers, one each of green, red, yellow and orange, sliced
2 medium red onions, sliced (about 1 LB)

Whisk olive oil, soy sauce, balsamic vinegar, salt, and pepper in a large bowl. Toss bell peppers and onions in soy sauce marinade. Marinate for about 45 minutes.

Preheat grill on medium heat and oil a grill basket. Remove vegetables from marinade, shaking off excess.

Grill vegetables on preheated grill in grill basket until tender, 20 minutes, brushing vegetables with marinade. Transfer cooked vegetables to a platter and serve with any remaining marinade.


Recipe was inspired by the one found here:

⅓ cup olive oil
1½ Tablespoons ground smoked paprika
2 teaspoons garlic powder
¾ teaspoon salt
¾ teaspoon freshly ground black pepper
1½ LB of bass, tilapia, or any smaller mild fish fillets
cooking spray

Combine olive oil, paprika, garlic powder, salt, and black pepper in a small bowl; stir well. Brush oil mixture evenly over both sides of the fish fillets.

Grease well a large grill basket or small-holed grate with cooking spray. Place it on grill over medium-high heat (375° to 400°F); Grill fish until it flakes easily with a fork, about 8 to 9 minutes.

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