Boney but lush!

You can't beat the taste of fresh Sea Bass, it was the final afternoon of this year’s Devon adventure, it was the last couple of hours of the rising tide and I'd already tried the spot where I'd caught a few Black Bream last year and there were no bites. I'd moved back onto the beach where the girls were and the tide was already filling the shallow gully in front of our beach camp.
 

Breakers were crashing onto the sand bar on the far side of the gully and it was Sharon that first noticed some fish in the waves, she was right, there were indeed silver flashes in these waves, I put a cast just onto the back of these waves with humble lugworm as bait, it was hit straight away and the first Bass was shortly on the beach. this was a reasonable fish and bigger than you would pay good money for at the local supermarket so I asked the question "Do you want it for tea?" there was a "Yes" from the girls and the fish was quickly dispatched for the pot. I'm no longer a fan of doing this but I am from a sea fishing background and regularly used to bring fish home when I was younger, Cod, Plaice, Pollack and Coalie were all regularly seen in the frying pan at our house.

 

Bass!

 

I was getting at least one fish a chuck but I found that if I waited for a second pull the two hook flapper rig was doing its job and bagging two Bass at a time.

 

Bass, two at a time.

A second fish was kept for the pot as it had swallowed the hook but it was a good sized fish.

 

Ready for the pot.

 

When it comes to cooking there’s nothing fancy here, the fish were head, tailed and cleaned, smothered in butter and lemon juice, sealed into individual foil parcels and into a hot oven for twenty minutes. The fresher they are the better they taste and these were only a couple of hours out of the sea.
 

Boney but lush!