steaking a bass

[redcrbbr]

I usually fillet everything I keep. Today I wanted to make a few bass steaks. What is the trick? Seemed to me a saw would have been the easiest way.

[basswipe]

Sawzall with a brand new metal cutting blade.Works like a charm.Really.

[spence]

How about a big knife?

I can't imagine a large chef's knife, or a cleaver couldn't go through a bass with that much difficulty. I'd want the blade to ensure the meat surface was as smooth as possible.

-spence

[Redsoxticket]

The steaks are intact by the bone and the skin. The smoother the cut the better the steak. Sawing may tear the skin away from the flesh.

[Rick Ackley]

Never had an issue. Scale the beast, wash it clean, get a nice sharp fillet knife and have at it. Big fish I always steak, those 36"ers plus have too much fillet for my family, but a few steaks is perfect for a meal.

[striprman]

steaks leave the "red meat" in.

[redcrbbr]

I think i may have been trying to make the steaks too close to the head. Steaks were easier to cut the closer I got to the dorsal. It did do a job on my fillet knife edge. So better weapon next time.

[Ed B]

Redcrbbr,
Here's how the professionals did it when I worked at Harwichport Fish Co.

Step 1. Scale and gut the beast

Step 2. With your fillet knife, make cuts every inch or so (however thick you want the steaks) along the body of the fish. Cut into the flesh only as deep as the back bone but do not cut through the backbone.

Step 3. Get a big heavy knife, clever type or similar, and put it in each cut you made in step 2 and hit the big knife with a mallet to break through the back bone.

Step 4. Finish each cut the rest of the way through the fish with your fillet knife.

Viola, you have just steaked the bass.

An alternative, which someone recently showed me a couple of years ago is to butterfly the thick sections of your fillets. That worked out very well also.

Ed

[striperman36]

You need a good cleaver, I also put a piece of wood on the back to hit with the mallet to avoid mangling the cleaver.
Also use a steel on the cleaver as after every few cuts keeps it sharp.

[MakoMike]

A heavy serrated knife also works well to sever the backbone.

[Redsoxticket]

Just go to your local bakery and ask if they would mind putting bass thru their bread slicer.

[EarnedStripes44]

bass steaks....now thats good eatin

[fishermanjim]

bass steaks on the grille,,,mmmmmm,,,now thats good eating,,, whenthe bone falls out,,, take them off and eat um

[animal]

Hacksaw with a new blade.

[RedHerring]

I have to ask: Why? Others may disagree, but big bass taste like yuck. I actually had a fillet from a 62 pund bass and it was horrible. 40's are almost as bad. Yecch, I will stick with scup. sea bass and fluke.

[Roger]

Originally Posted by RedHerring

I have to ask: Why? Others may disagree, but big bass taste like yuck. I actually had a fillet from a 62 pund bass and it was horrible. 40's are almost as bad. Yecch, I will stick with scup. sea bass and fluke.

I've never had fillets from a 60+, but fillets from 40's have always tasted fine. No real difference in flavor to smaller bass, just a difference in texture. I still fillet, but slice the thick fillets in half for better cooking. Biggest problem I've seen in cooking big fish is that it's overcooked. It doesn't seem to affect the base flavor, just makes it dry and tough. Sounds like what you ate was poorly prepared or .

[Raven]

all fish tend to be different ...fresh and saltwater...

depending on age but also more importantly where
they choose to live....

you compare any fish that loves to hang around mud to
a fish that loves to swim constantly in clear water and they
will taste accordingly...to their preferred habitat.

[RedHerring]

Originally Posted by Roger

I've never had fillets from a 60+, but fillets from 40's have always tasted fine. No real difference in flavor to smaller bass, just a difference in texture. I still fillet, but slice the thick fillets in half for better cooking. Biggest problem I've seen in cooking big fish is that it's overcooked. It doesn't seem to affect the base flavor, just makes it dry and tough. Sounds like what you ate was poorly prepared or .

We could not eat or even fillet the 60 right away because we needed to take it to an official weight station first, so it was iced down for a few days before cleaning. My friend and I had opposite sides of the fish and we are good cooks, but both sides were inedible. Maybe it was just the fish, but if we even catch another monster like that, it goes back in the water.

My question is this: Why even bother eating stripers when there are many other better tasting fish out there?

[UserRemoved1]

Basswipe I do the same thing. You wouldn't believe the looks I had once at the Green Harbor ramp, pull out a cord, sawzall and a 12" blade...plug it in the truck and cut away 20 Tuna steaks in less than 5 minutes!

[Raven]

got your trailer fixed yet?

[fishsmith]

Originally Posted by RedHerring

My question is this: Why even bother eating stripers when there are many other better tasting fish out there?

Different strokes for different folks. When I give it away many times the reply later that week is "That's the best fish I ever had" .
I think it's because people are not used to fresh fish.

I like the first few fillets of the year, but by early June I've had my fill of bass. I don't like bones so I wouldn't think of steaking a bass.

Now the last two days of tuna steaks have been a slice of heaven.

My favorite is the old standby COD.

[spence]

Originally Posted by RedHerring

My question is this: Why even bother eating stripers when there are many other better tasting fish out there?

I think Striper is a fantastic eating fish, it's all in how you prepare it.

It's too bad we can't keep schoolies...perfect size for the grill

-spence

[UserRemoved1]

I've kept two stripers this year and I gotta say if it's cooked right it's some darn good eating. My wife is picky and even she likes it.

[Shake N' Bake]

I agree #^&#^&#^&#^&#^&#^&#^&#^&#^&#^&#^&.
My Wife is also a picky fish eater and she Loves Striper.
Myself, I perfer it over haddock. Costs less too.
Someone mentioned taking schoolies. In Maine the law is one fish 20"-26" and then one over 40".
I have not had to worry about anything over 40", or 26" for that matter.
I deep fry, but the next one is going on the grill.
Great thread, I learned something about steaking, if I ever get the chance to worry about it.

[Swimmer]

Originally Posted by Redsoxticket

Just go to your local bakery and ask if they would mind putting bass thru their bread slicer.

[reelecstasy]

Poach the striper meat, then make crab cakes with it..my fav