You May Eat the Bass: Grilled Cajun Bass

The third Saturday in June was the opening day to keep Black Bass (largemouth/smallmouth) with a daily limit of 5 and a minimum length of 12 inches.  Penn State offers a free publication, “Proper Care and Handling of Fish From Stream to Table”, which is a helpful guide to help begin your culinary bass experience. has some delicious looking bass recipes including the following:


2 pounds bass fillets
1/4 cup melted butter
salt and pepper to taste
1/2 teaspoon cajun spice
1/4 teaspoon onion salt
1/4 teaspoon paprika
1/4 teaspoon garlic salt

Preheat barbecue grill or prepare an open fire. Lay the bass fillets flat on aluminum foil. (Do not overlap the bass fillets).

Baste bass fillets with butter. Sprinkle remaining ingredients evenly over fillets. Wrap heavy-duty aluminum foil around the bass, making a sealed cooking bag. Make sure to seal tightly so no steam escapes. Place bag on grill and cook for 7-10 minutes. (Do not flip) Use caution when opening foil.

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