Striper Talk Striped Bass Fishing, Surfcasting, Boating - View Single Post

parker23 · 10-10-2006, 03:43 PM

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.

10-10-2006, 03:43 PM	#11
parker23 No Trolling allowed iTrader: (0) Join Date: Oct 2004 Location: North Kingstown, RI Posts: 414	Striped Bass Rocks 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.