How to Cook Black Bass | Chef Michael Adams | Tips & Techniques

Have you ever wanted to know how to Fillet Black Bass?

If the answers, yes, then you're in luck! We are in the kitchen with Chef Michael Adams as he shows us how to break down and cook this delicious delicate fish!😍

✅For the Black Bass:
1 whole Black bass Or 2 Fillets
1 T butter
Salt & pepper to taste
✅Method of Preparation:
Season the bass with salt & pepper. Brush the bass with melted butter & Set the combi oven at 320 degrees at 40 % humidity for 4 minutes.

[deborahgeehring]

Been fileting black bass, perch, walleye and pike since I was a little kid - 65 some years. Each one filets differently but these are the easiset - pike are hardest. Daddy taught me and he was an expert. This is EXACTLY how I do it. No bones and maximum meat. If you're careful you don't need a "y" and you'll have more meat. Thanks for sharing this chef Adams - validation!

[Bri_Slay]

That's what my mom did today when we was at my grandma's house like 49secs ago and my grandma went in the bathroom bc she was scared of the fish and she wasn't scared anymore 🤣🤣 and she ran in the bathroom like 9secs ago.

[patrickkelly]

I catch loads of those and know they’re tough to clean. I have been professionally filleting fish since I was a kid and that fish is a nightmare no matter how many I clean.

[jimjamfishandcook]

How about the ingredients for the sauce?

[Cartermankeir]

That was a great job of filleting that fish.
I do think that the plate is very underwhelming though.
Forgive me for saying so chef, but I think scaled skin on might've been better.
The contrast between the crispy skin and the beautiful white flesh with your sauce (I'm guessing buerre blanc?) Would've been pretty nice.
Skin off with the buerre sauce is nice too, but the overall plating seems visually underwhelming.

[michaelpatrickmonahan]

Would’ve been great if you told us the ingredients of the sauce instead of wasting time filleting a fish .

[Kevin-ezor]

Is that bass even 16 inches? Its looking kinda small

[ThreePhaseHigh]

The darn thing cleans about the same as a walleye

[WK-WK]

Can she stop asking dumb questions? Please ask her to be quiet.

[FactsMatter]

Thanks, Chef. Who's that woman who won't stop talking but never says anything of value? Damn, so annoying... prevents me becoming a subscriber.

[desolateone]

Nice Video but one thing is horribly wrong. If your Fillet doesn't look like a "Y" when you're done, then you've got No Business filleting fish. You're wasting meat and that's just wrong. I teach people all the time how to clean fish and this is the lazy mans way of doing it. If you're not sliding that knife under the ribs and twisting your wrist upward to remove the ribs to reveal the other half of the fillet then you're doing it wrong. An Large Mouth are the easiest to clean too.