I have been eating it every different way these past two seasons and it could be me and the fact that I'm not big on fish anyway, but I think Striped Bass doesn't taste that good at all, except when it is deep fried, then again, someone could deep fry anything and it might be ok. Funny thing is, all the people I know who love eating fish don't rank the striped bass anywhere near the top, in fact, it is down near the bottom. Just no taste. Fluke is up there as well as Scup, and Black Sea Bass as well. Anyone else like the stuff? I catch them but give them away, I can't eat it.

I love bass, rank it below black-seabass and fluke, never bothered cleaning a scup..
Bass definetly has flavor and on the grill... YUMMY!

Its all about the sauce you cook it with... a caper cream sauce with some citrus and I can live on it! Its very high on my list.

Me...
Then again I'd eat my foot if there was ketchup on it.
Even my parents eat it, and they only like cod and flounder, they on't really even like fluke.
FOOLS!
Rick

grilled, fried, boiled... yes boiled.

cook some low sodium lean bacon crispy

Slice a big red onion 1/4 inch slices

a few large portabella slices

layer thick Striper fillet with bacon....fresh ground pepper
onions and shrooms on top then wrap tight with foil then cook on a hot gas grill.....:hihi: approx. 10 minutes or less

You might like it again :alien:

:drool: Marinate your striper filet for an hour to an hour and a half in italian dressing of your choice.

On a piece of tin foil place a bed of romaine lettuce (approx 3 pieces on top of each other).

On the bed of romaine place your filet.

On top of the filet place a few thin slices of fresh tomato. (No thicker than 1/8 inch)

On top of the tomato a few cut rings of onion (type of onion your choice) I just use yellow or vidalia.

On top of that shave some fresh sweet corn off the cob (pre-boiled).

Top it off with a few tablespoons of fresh italian dressing, parsley flakes and a few shakes of pepper or ground pepper.

Fold the tin foil over the top of it loosely.

Place in oven (preferred on the grill) and bake for approx. 20-25 minutes.

When done....put it on a plate, grab the bottom piece of romaine between your thumb and fore finger and gently slide it all onto the plate from the foil.

Baked striper salad is yours, its easy and it is delicious!!!:drool:

I bake it in the oven with onion and sliced tomato on it. Little white cooking wine, some basil, oregano, salt, pepper and lemon. 350 for about 20 mins.
Spagetti with clam sauce for openers.

I like to keep it simple, and on the grill.

Family and I enjoy SB regularlyl, I take home fish every couple of weeks

I do

With the regs the way they are its tough to compare the taste of a large bass to a small schoolie. It doesn't compare. Don't get me wrong, I'm not suggesting pouching. Its just in the old days, when the limit was much shorter, the small bass tasted better.
Any bass does go well in a fish chowdah.

slow cooked striper with the right sauce tastes like lobsta mmmmmmmm

My advice,
Throw it back.
Take the wife to dinner.
Everyone wins.

My wife love it steam. Put a SB fillet on a stainless steel plate, add chopped Scallions, thinly slides Gingers, black peppers, thin soy sauce (a couple of table spoon full, also depends on the sizes of your fish). Steam it for about 10 minutes.. Poke it with a stick to make sure it is cook through.. Then just serve with your sides (White rice is good).
Healthy and taste great.. :btu: :drool:
Oh yeah! I forgot.. I wont eat it if I was the one that killed and cleaned the fish.. :err: :eek5:
I will only eat it if someone else cleaned and killed the fish... :huh:
but that is just me.. It is good though...
I will rank the Stripe Bass just behind the tautog then the flounders... :rotf2:

Easy and delicious preparation for striped bass: Marinate the skin-on filets for 30 minutes in Italian dressing. Then grill 6 or 7 minutes on each side (flesh side down first, then skin side down). Finally,lightly brush the top of the filet (flesh side) with any teriyaki sauce and briefly turn the sauced-side down to get a slight glaze/char.

Family and I enjoy SB regularlyl, I take home fish every couple of weeks

Mr. New Guard Surf Fisher,

Maybe you can take a pic one of these days, so people will believe your stories...:devil:

"My advice,
Throw it back.
Take the wife to dinner.
Everyone wins."


Not to be argumentative or hi-jack the thread but why?
I dont kill every bass I catch, especially boat fish that can be released quickly and easily, but surf fish that I get I clean, eat and enjoy. Maybe 6-10 a year. Probably 1/2 are gut hooked or bleeding badly and wouldn't have fared well anyways....

:humpty: Rick is right--my wife and I love SB. It is one of our favorites. For us, the trick is to remove all of the maroon flesh after skinning the filet. Leaving that flesh on makes it way too fishy tasting for us.

Most common way for us to cook it is in a hot pan with a little peanut oil. Dry the filets then rub with flour mixed with cajun spice and garlic powder. Cook on both sides just until flesh turns white. Usually we coarsely chop an onion and cook it around the sides of the fish. When the fish is almost done, put some chopped mango and kiwi on top. Cover and cook only until the fruit mixture warms up.

Serve with corn on the cob. Good luck.

pan fried or grilled:claps:

Mr. New Guard Surf Fisher,

Maybe you can take a pic one of these days, so people will believe your stories...:devil:
I dont actually fish, but heres a nice prop someone gave me
http://www.striped-bass.com/Stripertalk/attachment.php?attachmentid=17381&d=1159230776

hell yes!!!:drool:


thats if i get one over the size limit

"My advice,
Throw it back.
Take the wife to dinner.
Everyone wins."


Not to be argumentative or hi-jack the thread but why?
I dont kill every bass I catch, especially boat fish that can be released quickly and easily, but surf fish that I get I clean, eat and enjoy. Maybe 6-10 a year. Probably 1/2 are gut hooked or bleeding badly and wouldn't have fared well anyways....

I've got no problem with people who keep bass to eat. I just don't like to eat them and my wife doesn't like to cook them. Tuna, fresh mackerel, bonito,.......that's a different story.

i like it best raw, to be quite honest.

not terribly fond of striper meat. i must be doing something wrong, because everytime I cook it it comes out tasting kinda dry.

i'm sure deep fried with breading would taste better, but muddy cardboard would taste good deep-fried.

anyways, try this:

1) start with a nice fresh filet that has no brown meat (fat) or skin. Avoid belly meat because that is where toxins like PCB's are concentrated.

2) cut thin slices (say, 2 x 1 inch, no thicker than 1/4 inch) and arrange on a large platter.

3) sprinkle sashimi slices liberally with fresh lime and lemon juice.

4) place sashimi platter in the FREEZER (yes, the freezer) for 10 minutes to firm up the meat.

Remove from freezer and enjoy with soy sauce/wasabi or hot sauce.

Much better than the dried up horror you will get at your local sushi restaurant.

p.s. this works equally well with fluke (yummm!), black sea bass, scup/porgies, and sea robins (no joke give it a try).

NOT recommended for bluefish (too oily) or winter flounder or cod (parasites).

i like it best raw, to be quite honest.

not terribly fond of striper meat. i must be doing something wrong, because everytime I cook it it comes out tasting kinda dry.

i'm sure deep fried with breading would taste better, but muddy cardboard would taste good deep-fried.

anyways, try this:

1) start with a nice fresh filet that has no brown meat (fat) or skin. Avoid belly meat because that is where toxins like PCB's are concentrated.

2) cut thin slices (say, 2 x 1 inch, no thicker than 1/4 inch) and arrange on a large platter.

3) sprinkle sashimi slices liberally with fresh lime and lemon juice.

4) place sashimi platter in the FREEZER (yes, the freezer) for 10 minutes to firm up the meat.

Remove from freezer and enjoy with soy sauce/wasabi or hot sauce.

Much better than the dried up horror you will get at your local sushi restaurant.

p.s. this works equally well with fluke (yummm!), black sea bass, scup/porgies, and sea robins (no joke give it a try).



sushi! better than those cali roll's hahaha

I like bass and bluefish, but only3 or 4 meals a month. I give the fish I catch to the Cape Verde and Brazilian neighbors and tell them "no rojho",to cut out and discard the red meat, or a couple a season to mum and dad. My brother (a boat man) does the same. The bluefish chowder I made came out great.
Sweet potato, corn, milk, yellow beans and onions.

Just cut out all of the red meat.
The head and rack makes good "New England" style fish chowder, just pop out the fish eyes before setting the head in the pot (same with cod, haddock, pollac, cusk....

Fried scaled scup in olive oil, mmm
Sea bass, and togs, same thing

try boiling bass chunks in really sweet sugar water, then dip in butter.
kinda like lobster
or baked covered in teriaki sauce.
I'm getting hungry

i must be doing something wrong, because everytime I cook it it comes out tasting kinda dry.

I bet that you're cooking it much too long. Cook till "just done" - you'll love it. It's not like you need to worry about undercooking it since you like it raw too.

FWIW, I like it sashimi - each peice served atop a thumb sized portion of white rice and a smidgen of wasabi paste. :drool:

I do Tuna the same way...Awesome for Sashimi Lovers!

Take the thick cut right behind the head and marinade for a few hours in Soy Sauce, wasabi powder, and honey... Take out of fridge, let set for 30 min or so after you roll the entire cut in sesame seeds. Get a nice super hut flame on the grill. Sear each side 1-2 minutes each depending on cut. Should be warm and raw in center. Slice, pour some of that sauce and serve!!!!!!!!!

I prefer S-B to most other fish.
1. fillet and scale. Cut fillet into several chunks, the thick part takes at least twice as long to cook as the tail portion of the fish. If the fish is over 25#’s, do not fillet, cut into 2’ steaks. Fish steaks will cook evenly.
2. olive oil, salt & pepper on flesh.
3. hot grill w/water soaked wood for smoke
4. flesh side on grill for 5 minutes-grill open.
5. turn and baste w/Asian marinade (I make my own, however SOYVAY is very good and is readily available.)
6. offset cook, low heat under fish and high heat on the other side of the grill. Close grill for 10 minutes.
7. open grill and test fish w/finger. Tail end will be cooked and should be removed from grill. If it is white its done. If it is translucent close cover and check again in 5 minutes.

I like to make a chutney w/mango, tomato, roasted corn, fresh basil and olive oil. Served cold over the hot fish.

I will eat the fish for lunch and dinner until its gone.

Ate some this weekend ( 40 " yeah!) ; It was ok. Had some with a smaller fish of around 30" last year that tasted much better. Haddock and Cod are probably better tasting overall.

I keep a couple a year to eat...I like it but wife does not...
I like to bread it and fry it

i kill a few each year for the table.

I'am having some tonight w/ a creamy pesto sauce and fresh mozzarella cheese over the top and a few:gu: theres a few recipes i like but one thing i do is cut the dark meat out on all my fillets if you dont like strong fish thats what you got to do.

Chowder BABY!!!

I'm liking the sashimi ideas though :kewl:

Cowhunter - I've heard you do a mean coconut battered striper too. Two guys had a charter with you just last week and they came down and fished the dropping tide with us, cool guys one mentioned you guys had gone out to the cape, and you had done up a coconut deep fried striper. Mind sharing the recipe?

Vic

[QUOTE=bttfish] I wont eat it if I was the one that killed and cleaned the fish.. :err: :eek5:
I will only eat it if someone else cleaned and killed the fish... :huh:
but that is just me.. QUOTE]



Huh??? I personally feel better knowing that I was the one that caught the fish and filleted it??? I feel funny about buying fish at the store.....I dont trust it!!!! So yes I do keep a few stripers and blues for the table.

u mean people eat those things .. i,ll take 2 @ 16 in please u can keep the rest....

I don't eat any fish or shell fish, But I do bring 1 or 2 home for the wife
I think I bring home more Blue fish though.

I tried something new last night and it was unreal. Roasted some sesame seeds in a cast iron skillet, then added some olive oil and got it good and hot. Cut up the fillets kabob style then seared them on each side. Oh man were they good, moist and tender and completely different in flavor, compared to my usual on the grille.

Might be my new favorite for cooking them, tight lines.

I basically release everything I catch, although someone once mentioned making some striper chowder and I thought that might be pretty good. I will on occasion bring home a trout or two and I have given a couple of bluefish to someone fishing next to me on the beach (he claimed they taste good on the grille and I was the only one hooking up). But thats about it for me.

Eric

I eat it and love it.

I eat it quite a bit !
By far the best I ever had was cooked by Dave Sloan of "On The Hook" tv show !!!

I take a few a year, but I gotta say I prefer haddock or cod anyday.

I love em eat all the time.Its free food.:D
I give my parents tons also.
If i fry em i use Panko flakes.
I like to eat em with some kinda cajun seasoning i have who knows which one it is a generic type in a big jar.the trick is not to over cook em.
Another favorite is in a tomato sauce over pasta.Some browned bread crumbs over the top.Yummy...
I ate some bigguns this yr also.35 lbers taste just great if u take care of em properly.
I will bleed em out an keep em cold don't bruise the flesh treat it with care.Clean em as soon as possible.
Going out on a little harvest right now.....

Gotta agree that stripers are not at the top of my list of fish to eat. My favorite (of fish I catch myself) would be fluke or tog. I figure anything you have to fry or heavily drown in marinade is not a 'great' eating fish. The meat on a great fish has enough yummy flavor to stand on its own.

I find SB is just too delicate a taste if it is fresh.
I let SB sit for 5 or 7 days in fridge, before I cook or frezze it. get as much water off of it as you can. let it sit 2 days in a ziplock bag. Then check for water dry it off. 3 or 4 days, cook or frezze the fillet.
Just butter and the bass in a frying pan...
/ al

This recipe has never let me down

:drool:

Marinated grilled striped bass

1/3 cup extra-virgin olive oil

juice and zest of 2 limes

1/2 cup cilantro, chopped

2 garlic cloves, chopped

salt and cracked black pepper, to taste

4 8-ounce striped bass filets

1. Combine olive oil, lime juice, lime zest, cilantro, and garlic in a large shallow bowl. Add salt and pepper to taste.

2. With the tip of a paring knife, make three diagonal slits through the skin of each filet.

3. Place the fish in the marinade and turn to coat the fish. Cover and refrigerate for one hour.

4. Light a charcoal grill or turn a gas grill to medium high.

5. Place the bass on the grill and cook for about 8 minutes on each side, or until the fish flakes easily.


Howard

My girl made some roasted corn-cilantro salsa the other day...too bad I don't have some bass to go with it.
Gonna go try now.

This recipe has never let me down

:drool:

Marinated grilled striped bass

1/3 cup extra-virgin olive oil

juice and zest of 2 limes

1/2 cup cilantro, chopped

2 garlic cloves, chopped

salt and cracked black pepper, to taste

4 8-ounce striped bass filets

1. Combine olive oil, lime juice, lime zest, cilantro, and garlic in a large shallow bowl. Add salt and pepper to taste.

2. With the tip of a paring knife, make three diagonal slits through the skin of each filet.

3. Place the fish in the marinade and turn to coat the fish. Cover and refrigerate for one hour.

4. Light a charcoal grill or turn a gas grill to medium high.

5. Place the bass on the grill and cook for about 8 minutes on each side, or until the fish flakes easily.


Howard


I've done the same... It rocks. Add some tequilla to the marinade too.

One thing I dont think anyone mentioned was that it is very important to bleed the fish!!!!!! It's like night and day seriously. Much less red meat when the fish is bled tastes way better. I like me some teriyaki bass mmm.

Hmmmm!! :drool: Sashimi!!!!! :cheers:

Love it any way. Melt lots of butter, some garlic and crumble in Ritz crackers. Put this on a filet and bake. WOW.

3 or 4 times a year, bass 28-32", marinate in canola oil-soy sauce-garlic and canadian club- grill skin side down with the grill lid closed until just done. I promise you have never had better

I get tired of striper by early june, but my favorite way to prepare it is on the grill:
pat dry the fillets
rub olive oil on both sides add salt and pepper
4 - 5 minutes each side on as hot as the grill will get.

(marinated for 1/2 day in italian dressing and cooked the same way is a close second)

I did get a wide spatula so i can flip it without breaking.

I prefer to cook bass in foil with some butter and lemon. Sometimes I'll spice it up a little but usually , just butter and lemon.

i have baked it with a butter and ritz cracker topping and i squeeze lemons over it.

I like almost all fin fish with lemon. For shell fish it varies by type

for blue fish i get into marinades and moils (?spelling- portuguese word)