It's Not A Striper
 

You guys are the wealth of information available to me.

While Striper fishing for the first time, I got Stripers 19 and a 22 inch and threw them back gently to grow up. Then got about 20 to 25 Dogfish ( Sharkies ) and threw them back. Then got about 12 Skates and threw them back. Then got 2 Blues about 19-21 inches and nice and fat and threw them back.

I had to go back to shore then cuz I was outta bait fish.

Of the above citizens of the deep, which is good to keep on ice and then skin/gut/fillet and eat? Any recipies ?

The Ole Sarge
:soon: A Keeper

Hey Sarge - How did you know we had a special stripper forum? Just kidding...

You must have the patience of a saint. 20+ dogs and 12 wagger skates would have sent me to the looney bin...

gut the blue immediately and put it on ice. cover both sides with Mayo, wrap in tinfoil and grill 10 minutes each side. good stuff.

Or no tinfoil, pat filet dry and rub with olive oil, salt and pepper -cook on very hot grill 7 - 8 minutes one side / 5 - 6 minutes other. Having a fish spatula (wide) is very helpful. Enjoy.

32+ crap fish - how much gear did you go thru?

I haven't tried it but my buddy keeps harping about how his family enjoyed eating dogfish a couple weeks ago....

Punched skate wings are sold as Scalops in some parts. I tried it with a few of the race point monster skates as a test and they were damn good!

And yes, I'll try anything once (but that jelly fish did taste like $%^&) :sick:

bluefish recipe
 

Hi,

Other than fluke, bluefish is my favorite when prepared as follows:
filet fish and remove skin.
marinade filets for at least a few hours, but sometimes :drool: we do it
for a few days, in a ziplock bag or container with the following:
1 cup of good olive oil
2 tblsps of soy sauce.
a touch of lime juice. (sometimes we skip this if we don't have any.)

Grill on a very hot grill. Usually 4-5 min on each side.

happy eating,
john

bleed the bluefish immediately by cutting half of the tail, or cutting the gills, I usually use a breakaway clip in front of my sviwel, that way you can leave the blue on the hook, cut the tail, and let him bleed while you switch to another hook and keep fishing... blues are delicious when bled, gutted, iced ASAP fileted and baked in aliminium foil with mayo EVOO and lemon juice

eating what you catch
 

There was a recipe for skate in the "Cooking the Catch" section of On the Water a few months ago. I'm just not bold enough to try it. They say that dogfish are used for Fish 'n Chips in England, but every time I've been to England they serve Cod or Haddock. Also, I'm not sure if they're eating Spiney or Smooth dogfish (or that it matters).

Also, I bleed ALL my fish, not just blues. I even bleed fluke and the difference in the meat is very noticeable.

He He - Only lost the bait. Which was about 4 macks.

Kids sure had fun.

Sarge :bl:

One question.
20-25 dogfish released, but you didn't say how many were released with broken noses!!!

If you mean did I bash them 'No'. I've been told to cut their tails off, club them, gut them, because folks don't like them. To each his own.

Same area yesterday got another dogfish, couple skates and a 24 inch striper which also had to go back.

Am I the only one on this message board that fishes the Pascataqua River and Portsmouth Harbor or Isles of Shoals. If there is anyone else, then PM me with your best fishing spots and I'll start disabling the dog fish that plague you. LOL Muhahahahahaha

Sarge
PS: Wife is determined to catch the first ' Keeper ' This one wasn't !!!

Does dog fish realy taste like lobster...Has any body tried to make it grawl at you its pritty funny...

I love fresh bluefish... back in the day when bass were less plentiful and we did a lot of bluefishing, we kept a ratty orange glove onboard; get the fish in, whack it with the billy, then cut gills to @ss, and clean them out... ice em and they were mmm mm good.....

the english apparently love dogfish. I keep hearing that is the fish in fish-n-chips.

Never tried a dogfish.

I have had skate-wing prepared at a restaraunt, a friend ordered. It was damn good. Haven't tried taking any home - maybe if I get one out at the race again.

I love fresh blue-fish on the grill. the key is bleeding them or gutting them and iceing them as soon as possible.

Great blue fish recipe
Marinate fillets in italian salad dressing for about 1 hour
Put flesh side down on a very hot grill. time depends on size, but really just to get a little crust.
flip it
smear some mustard (prefer dijion or whole grain) on the flesh side - it will glaze.
Cook to medium
Take off grill squeeze of lemon and a bunch of fresh chopped dill