Just wondering what your favorite way to cook up Stripers is. For years I was cooking them whole on the grill. I was in Maine so I'd keep fish around 25-26 inches.The fish looked like a picture but the meat was a little mushy. Now I always fillet the bass and pan saute it. Take the finished fillets out and put in a knob of butter and a couple glugs of white wine, salt and pepper, cook down for a couple of minutes and it makes the perfect sauce. Always firm and delicious. How do you do it?

I usually make mine into fish cakes. Mostly because that is the only way my wife will eat it. I only keep 1 or 2 fish a year so it doesn't bother me. Just use a crab cake recipe and substitute the bass for crab. I cook the bass in a pan with some oil. Yummy. I found a couple recipes that are good online and also have used the recipe from "Joy of Cooking" which most people have.

Salt, pepper and a little olive oil on the grill can be fine sometimes. Sometimes we do a tomato based sauce that I would have to dig up to put here and braize (sp?) the fillet. That's pretty fantastic.

I usually make mine into fish cakes. Mostly because that is the only way my wife will eat it. I only keep 1 or 2 fish a year so it doesn't bother me. Just use a crab cake recipe and substitute the bass for crab. I cook the bass in a pan with some oil. Yummy. I found a couple recipes that are good online and also have used the recipe from "Joy of Cooking" which most people have.

i do that with leftovers (if there are any!)

my son began eating solid food during the summer

we eat bass 2,3,4 times a week

when fall came and the bass went we started eating chicken

he wouldn't eat it! we had to lie to him and tell him it was bass.

Sometimes I put the fillets in a casserole dish, melt a stick of butter and mix it with a sleeve of crushed Ritz Crackers. then poor it over the fillets and bake for 20-25 minutes at 350...pretty tasty

I'm hungry. Never made fish cakes with them but that sounds great. Love the ritz treatment. So cool that your kid loves bass Maddmatt. I got my son started on all kinds of food early and now he'll sit down and eat a can of sardines in mustard sauce with me. He even tried herring in sour cream last month, and liked it.

Cube, pat in Chef Pauls blackened Redfish Rub, hot hot crisco or butter if you don't want to be too healthy in cast iron pan, sear for just a couple minutes per side....to die for.

Section, dunk in egg, roll in panko bread crumbs, back in egg if you really want crispy, back in bread crumbs, and yes into the cast iron pan with hot crisco. This is soooo good.

On the grill with a lemon-dill-butter marinade.

We took about 10 pounds of fillets to a big graduation party for my nephew. They were gone before I even got a taste!

Cook it so many ways, one of my favorite... Take the fillet, scaled with skin on. I'll take the thicker pieces up by the head, cut like 4-5" sections. Lightly coat with olive oil, Fresh Ground Pepper, Heavily saly the piece. Heat a iron skillet pan, super hot. Sear Skin Down, for a few, then finish of in the broiler, flame crusts the top nice... Dont Overcook! Side of Asparagus, and wasabi Mashed potatoes or Wild rice...

1. Marinate fillets in olive oil, garlic, fresh tyme, fesh cracked black pepper for about 1 hour.

Salt, then throw on the grill until done.

2. For bigger fish (30lbs+), cut into bitesize chunks. Boil alot of SALTY water (like ocean salty). Boil (yes boil) chunks for 15 minutes (yes 15). Strain and serve with melted butter for dipping. Use leftovers (good luck) in your favorite crab cake recipe. If you plan on dong this, I advise you to take the fish for the cakes and set it aside (ie. hide it).


3. My surf partner made this at Cutty. Make some spicy marinara sauce. Gently simmer filets in sauce in saute pan. Serve over pasta.

I like to crush up rits with salt,pepper, garlic powder and fresh parsley. Then add some olive oil to the mixture until it almost sticks together. Top the bass with that and add some sliced onion, sliced lemon and huge slivers of butter to top it off. Then I bake it. My girl will eat ti this way. I also like the grill with simple seasonings. You need some water in the pan when you bake it.

Bass Bombers

slowly simmer some franks red hot sauce, butter and garlic
Fry up breaded strips of striper
Then toss in hot sauce

Pretty standard stuffing style; First smear mayonnaise (not miracle whip) on fillet (one side), in a mixing bowl melt some butter in the microwave once melted add crushed Ritz crackers and a little wine(I like red) and a sprinkle of old bay seasoning mix, then place on top of coated fillet cook about 1hr at 350 check with fork till it flakes and it's done. adjust the amount of butter so that the cracker crumbs stick together well and watch the cooking time based upon size/thickness of fillet.
Another method is to put the fish in aluminum foil and smear cocktail sauce over the fillet and place slabs of butter on top and then fold the aluminum foil up to seal throw it on a cookie sheet and cook until it flakes with a fork.
I find corn goes really well with striper as a side vegetable.

Cocktail sauce?????? Sounds like something to try. I love the sauce but it seems there is only a few things to do with it.

SWS had a striper burger recipe a few years back. i modify it to make it more healthy and its pretty good. the wasabi mayo recipe that they provided to go with it was crap though.

i do that with leftovers (if there are any!)

my son began eating solid food during the summer

we eat bass 2,3,4 times a week

when fall came and the bass went we started eating chicken

he wouldn't eat it! we had to lie to him and tell him it was bass.

Be careful here. I think there are warnings about feeding children striped bass more than a few times a month.

striper picatta :drool:

Cook it so many ways, one of my favorite... Take the fillet, scaled with skin on. I'll take the thicker pieces up by the head, cut like 4-5" sections. Lightly coat with olive oil, Fresh Ground Pepper, Heavily saly the piece. Heat a iron skillet pan, super hot. Sear Skin Down, for a few, then finish of in the broiler, flame crusts the top nice... Dont Overcook! Side of Asparagus, and wasabi Mashed potatoes or Wild rice...

WASABI mashed potatoes

that sounds GOOOOOOd

Be careful here. I think there are warnings about feeding children striped bass more than a few times a month.

thanks

i trim out all the dark meat and usually grill it some way so i think most of the fat (and pcb's) get lost.

plus i fish the cape

i think (i might be wrong) but the worst? bass come the hudson and LIS.

i think the chessie/ocean fish are cleaner?. my .2

I use an iron skillet-put a layer of sesame seeds on the bottom; I then toast them in my gas broiler till a lite golden brown. When they're toasted, I then put the skillet (with seeds) on the gas stove top, and add extra virgin olive oil, plus lots of garlic. I sprinkle the bass fillets with cajun black (Emeril or Paul Prudomme (sp?)), then throw the fillets in the skillet and fry. I do the same for fluke....and scup, sea bass......fantastic. A few years ago, when there was a lack of pogies, I loved eating my leftover bait (scup)..........

Oh I almost forgot....Striper scampi over spagetti

with bass, i love to take a fillet, remove most of the red meat, and cube it. sautee a vidalia onion in sunflower oil + butter, roll the cubes in corn flour, and set into pan cook on low heat w/ the onions.....man its delish ! sometimes i put some lemon juice on the bass before i roll it in the flour.:drool:
i have convinced people this dish was scallops !!

$3.50 a pound @ joes is my favorite recipe

Crushed macadamia and unsalted cashew coating, seared then baked.
While baking, reduce a honey mango, Riesling sauce on the stove top to pour over fillets.
Like eating candy.
:jump1:

one of mine...filet, skin off, red meat removed. cut at 45 degree angle, 1.5 inches thick. flour, egg, progresso bread crumbs. lightly brown in medium heat oil, both sides. remove from pan, pour out oil. add some white wine, dijon mustard, chives, touch of cayenne and kosher salt. add the filets back in and gently reduce the sauce to a nice consistency, turning the filets once. serve over some nice rice with carrots, mushrooms and broccoli. cold ass beer. man, now i'm hungry....

Big fan of cast iron for fish. Keep the skin on and use a REALLY hot griddle or pan (I do mine outside on the grill) to sear the skin so it's very crispy then flip and finish. Season the fish well, but don't usually use anything fancy.

Could serve with a lot of great sauces and especially fruit based ones, grapefruit beurre blanc, mango, salsa etc...

Or just a little super Tuscan olive oil, some nice sea salt and a little good balsamic.

-spence

Bacon wrapped striper is the new it around my way... take filets, cube into diver scallop size pieces season lightly with old bay, black pepper, kosher salt... wrap chunks fully, toothpick together, and grill..when bacon is done bass is done....

I've also done this a couple of times and its good and quick. Pink up a jar of the indian Simmer Saucews at the super market and simmer a fillet in it for about 10 minutes and serve it over some basmati rice......very quick and easy

thanks

i trim out all the dark meat and usually grill it some way so i think most of the fat (and pcb's) get lost.

plus i fish the cape

i think (i might be wrong) but the worst? bass come the hudson and LIS.

i think the chessie/ocean fish are cleaner?. my .2
I'd heed the warnings...bass migrate.

-spence

$3.50 a pound @ joes is my favorite recipe

3.75 at swannnnnn

..inspiration has motivated me to thaw out another fillet chunk of SB......for tomorrow..........(all dark meat removed prior to quick freezing-same day fish was caught for all processing).....bake with sea salt... fresh lemon/orange juice mix..fresh ground organic black pepper...a dab of sweet cream unsalted butter..sprinkled with Cali organic French Tarragon..... flaked over endente thin imported spagetti-with a delicate fresh tomato marinara..........paired with a fresh garden salad......fresh I-talian bread...............................later

From Martha Stewart's Living magazine, credited to Brian Denehey.
Fresh fillets, lightly sauteed in olive oil, place in baking dish, in the first pan sautee chopped garlic, some sliced cheery or grape tomatos, calamata olives, capers, about a tablespoon's worth, a little oregano, salt pepper, pour over over filets bake a350 foe 20 minutes depending the thickness of the filets.

Skin on filets, scaled. oilve oil , salt pepper rubbed on meat side. Hot as hell grill. Place skin down until opaque. Flip. Eat. Wish you caught more fish. Don't forget to prep the grates, clean, use some PAM for grills on them beforehand.

I love the crab cakes recipe, have been using it for close to 20 years, but the fish is so mild and tasty ... I have been fortunate to know a lot of really good cooks and they always do something different and very, very tasty.

One way that I use for a variety of fish is to grate some fresh ginger, sprinkle it over a filet, not too much as the ginger is so strong, and then add some fresh lime juice over it ... again not too much, but the combo, broiled is super tasty.

At the height of the season last year it was $17.95/lb at the Grand Central market in NYC.

At the height of the season last year it was $17.95/lb at the Grand Central market in NYC.

That's as much as fresh Nantucket scallops :hihi:

-spence

I rarely eat stripers, but when I do, I keep it simple. Cook the fish filets (dark tissue removed) with some olive oil, salt and pepper on a grill preferably. In a small pot on the stovetop, add some olive oil, butter, minced garlic, and basil (or other herbs) and simmer awhile. When the fish is cooked, pour the herbed butter onto the fish and serve.

bass and lobster ravioli

The farmed stuff is for sale here in VT for $9/lb. (City Market) . In the summer wild striper is over $15/lb.