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.

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)