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i may be willing to try boos..............
now that you've shed sum light on their
culinary diversity and the techniques to ridding
them of their gameyness.
with morone saxatilis, i prfer the simple touch.
kosher salt, fresh cracked black pepper,
olive oil in a hot skillet/sautee pan~~~
brown on one side, flip and add butter
in the center of the pan, after they're done~~~
hit the pan with more butter until it browns,
add some fresh lemon juice and fresh ital parsley/cilantro,
or try it with fresh lime juice and fresh basil/cilantro.
this really lets the striper speak for itself, and
i'd swear i can still taste the ocean when cooked the same
day or two after bringin' them home. also, try not to rinse the filets
with tap water,,,,,,,,,,,it ruins the freshness of yer catch; especially
so with "white" fish. carry on, gents!!
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