Who eats their Striped Bass? - Striper Talk Striped Bass Fishing, Surfcasting, Boating

BassyiusMaximus · 10-10-2006, 09:15 AM

I have been eating it every different way these past two seasons and it could be me and the fact that I'm not big on fish anyway, but I think Striped Bass doesn't taste that good at all, except when it is deep fried, then again, someone could deep fry anything and it might be ok. Funny thing is, all the people I know who love eating fish don't rank the striped bass anywhere near the top, in fact, it is down near the bottom. Just no taste. Fluke is up there as well as Scup, and Black Sea Bass as well. Anyone else like the stuff? I catch them but give them away, I can't eat it.

RIROCKHOUND · 10-10-2006, 09:16 AM

I love bass, rank it below black-seabass and fluke, never bothered cleaning a scup..
Bass definetly has flavor and on the grill... YUMMY!

Sluggoslinger · 10-10-2006, 09:27 AM

Its all about the sauce you cook it with... a caper cream sauce with some citrus and I can live on it! Its very high on my list.

RickBomba · 10-10-2006, 09:33 AM

Me...
Then again I'd eat my foot if there was ketchup on it.
Even my parents eat it, and they only like cod and flounder, they on't really even like fluke.
FOOLS!
Rick

JFigliuolo · 10-10-2006, 09:37 AM

grilled, fried, boiled... yes boiled.

Skitterpop · 10-10-2006, 09:42 AM

cook some low sodium lean bacon crispy

Slice a big red onion 1/4 inch slices

a few large portabella slices

layer thick Striper fillet with bacon....fresh ground pepper
onions and shrooms on top then wrap tight with foil then cook on a hot gas grill.....

approx. 10 minutes or less

You might like it again

BigFish · 10-10-2006, 10:04 AM

Marinate your striper filet for an hour to an hour and a half in italian dressing of your choice.

On a piece of tin foil place a bed of romaine lettuce (approx 3 pieces on top of each other).

On the bed of romaine place your filet.

On top of the filet place a few thin slices of fresh tomato. (No thicker than 1/8 inch)

On top of the tomato a few cut rings of onion (type of onion your choice) I just use yellow or vidalia.

On top of that shave some fresh sweet corn off the cob (pre-boiled).

Top it off with a few tablespoons of fresh italian dressing, parsley flakes and a few shakes of pepper or ground pepper.

Fold the tin foil over the top of it loosely.

Place in oven (preferred on the grill) and bake for approx. 20-25 minutes.

When done....put it on a plate, grab the bottom piece of romaine between your thumb and fore finger and gently slide it all onto the plate from the foil.

Baked striper salad is yours, its easy and it is delicious!!!

piemma · 10-10-2006, 10:13 AM

I bake it in the oven with onion and sliced tomato on it. Little white cooking wine, some basil, oregano, salt, pepper and lemon. 350 for about 20 mins.
Spagetti with clam sauce for openers.

crash · 10-10-2006, 10:15 AM

I like to keep it simple, and on the grill.

Krispy · 10-10-2006, 10:17 AM

Family and I enjoy SB regularlyl, I take home fish every couple of weeks

taJon · 10-10-2006, 10:36 AM

pmueller · 10-10-2006, 10:39 AM

With the regs the way they are its tough to compare the taste of a large bass to a small schoolie. It doesn't compare. Don't get me wrong, I'm not suggesting pouching. Its just in the old days, when the limit was much shorter, the small bass tasted better.
Any bass does go well in a fish chowdah.

Adamfishes · 10-10-2006, 10:46 AM

slow cooked striper with the right sauce tastes like lobsta mmmmmmmm

numbskull · 10-10-2006, 11:41 AM

My advice,
Throw it back.
Take the wife to dinner.
Everyone wins.

bttfish · 10-10-2006, 12:27 PM

My wife love it steam. Put a SB fillet on a stainless steel plate, add chopped Scallions, thinly slides Gingers, black peppers, thin soy sauce (a couple of table spoon full, also depends on the sizes of your fish). Steam it for about 10 minutes.. Poke it with a stick to make sure it is cook through.. Then just serve with your sides (White rice is good).
Healthy and taste great..

Oh yeah! I forgot.. I wont eat it if I was the one that killed and cleaned the fish..

I will only eat it if someone else cleaned and killed the fish...

but that is just me.. It is good though...
I will rank the Stripe Bass just behind the tautog then the flounders...

surflawyer · 10-10-2006, 01:02 PM

Easy and delicious preparation for striped bass: Marinate the skin-on filets for 30 minutes in Italian dressing. Then grill 6 or 7 minutes on each side (flesh side down first, then skin side down). Finally,lightly brush the top of the filet (flesh side) with any teriyaki sauce and briefly turn the sauced-side down to get a slight glaze/char.

Back Beach · 10-10-2006, 01:03 PM

Quote:

Originally Posted by Krispy

Family and I enjoy SB regularlyl, I take home fish every couple of weeks

Mr. New Guard Surf Fisher,

Maybe you can take a pic one of these days, so people will believe your stories...

RIROCKHOUND · 10-10-2006, 01:13 PM

"My advice,
Throw it back.
Take the wife to dinner.
Everyone wins."

Not to be argumentative or hi-jack the thread but why?
I dont kill every bass I catch, especially boat fish that can be released quickly and easily, but surf fish that I get I clean, eat and enjoy. Maybe 6-10 a year. Probably 1/2 are gut hooked or bleeding badly and wouldn't have fared well anyways....

DadBomba · 10-10-2006, 01:18 PM

Rick is right--my wife and I love SB. It is one of our favorites. For us, the trick is to remove all of the maroon flesh after skinning the filet. Leaving that flesh on makes it way too fishy tasting for us.

Most common way for us to cook it is in a hot pan with a little peanut oil. Dry the filets then rub with flour mixed with cajun spice and garlic powder. Cook on both sides just until flesh turns white. Usually we coarsely chop an onion and cook it around the sides of the fish. When the fish is almost done, put some chopped mango and kiwi on top. Cover and cook only until the fruit mixture warms up.

Serve with corn on the cob. Good luck.

pal156 · 10-10-2006, 01:28 PM

pan fried or grilled

Krispy · 10-10-2006, 01:51 PM

Quote:

Originally Posted by Back Beach

Mr. New Guard Surf Fisher,

Maybe you can take a pic one of these days, so people will believe your stories...

I dont actually fish, but heres a nice prop someone gave me

PoPin Plug · 10-10-2006, 02:05 PM

hell yes!!!

thats if i get one over the size limit

numbskull · 10-10-2006, 02:05 PM

Quote:

Originally Posted by RIROCKHOUND

"My advice,
Throw it back.
Take the wife to dinner.
Everyone wins."

Not to be argumentative or hi-jack the thread but why?
I dont kill every bass I catch, especially boat fish that can be released quickly and easily, but surf fish that I get I clean, eat and enjoy. Maybe 6-10 a year. Probably 1/2 are gut hooked or bleeding badly and wouldn't have fared well anyways....

I've got no problem with people who keep bass to eat. I just don't like to eat them and my wife doesn't like to cook them. Tuna, fresh mackerel, bonito,.......that's a different story.

fishpoopoo · 10-10-2006, 02:06 PM

i like it best raw, to be quite honest.

not terribly fond of striper meat. i must be doing something wrong, because everytime I cook it it comes out tasting kinda dry.

i'm sure deep fried with breading would taste better, but muddy cardboard would taste good deep-fried.

anyways, try this:

1) start with a nice fresh filet that has no brown meat (fat) or skin. Avoid belly meat because that is where toxins like PCB's are concentrated.

2) cut thin slices (say, 2 x 1 inch, no thicker than 1/4 inch) and arrange on a large platter.

3) sprinkle sashimi slices liberally with fresh lime and lemon juice.

4) place sashimi platter in the FREEZER (yes, the freezer) for 10 minutes to firm up the meat.

Remove from freezer and enjoy with soy sauce/wasabi or hot sauce.

Much better than the dried up horror you will get at your local sushi restaurant.

p.s. this works equally well with fluke (yummm!), black sea bass, scup/porgies, and sea robins (no joke give it a try).

NOT recommended for bluefish (too oily) or winter flounder or cod (parasites).

PoPin Plug · 10-10-2006, 02:07 PM

Quote:

Originally Posted by Bassturbed

i like it best raw, to be quite honest.

not terribly fond of striper meat. i must be doing something wrong, because everytime I cook it it comes out tasting kinda dry.

i'm sure deep fried with breading would taste better, but muddy cardboard would taste good deep-fried.

anyways, try this:

1) start with a nice fresh filet that has no brown meat (fat) or skin. Avoid belly meat because that is where toxins like PCB's are concentrated.

2) cut thin slices (say, 2 x 1 inch, no thicker than 1/4 inch) and arrange on a large platter.

3) sprinkle sashimi slices liberally with fresh lime and lemon juice.

4) place sashimi platter in the FREEZER (yes, the freezer) for 10 minutes to firm up the meat.

Remove from freezer and enjoy with soy sauce/wasabi or hot sauce.

Much better than the dried up horror you will get at your local sushi restaurant.

p.s. this works equally well with fluke (yummm!), black sea bass, scup/porgies, and sea robins (no joke give it a try).

sushi! better than those cali roll's hahaha

striprman · 10-10-2006, 02:42 PM

I like bass and bluefish, but only3 or 4 meals a month. I give the fish I catch to the Cape Verde and Brazilian neighbors and tell them "no rojho",to cut out and discard the red meat, or a couple a season to mum and dad. My brother (a boat man) does the same. The bluefish chowder I made came out great.
Sweet potato, corn, milk, yellow beans and onions.

Just cut out all of the red meat.
The head and rack makes good "New England" style fish chowder, just pop out the fish eyes before setting the head in the pot (same with cod, haddock, pollac, cusk....

Fried scaled scup in olive oil, mmm
Sea bass, and togs, same thing

try boiling bass chunks in really sweet sugar water, then dip in butter.
kinda like lobster
or baked covered in teriaki sauce.
I'm getting hungry

Roger · 10-10-2006, 03:12 PM

Quote:

Originally Posted by Bassturbed

i must be doing something wrong, because everytime I cook it it comes out tasting kinda dry.

I bet that you're cooking it much too long. Cook till "just done" - you'll love it. It's not like you need to worry about undercooking it since you like it raw too.

FWIW, I like it sashimi - each peice served atop a thumb sized portion of white rice and a smidgen of wasabi paste.

CowHunter · 10-10-2006, 03:22 PM

I do Tuna the same way...Awesome for Sashimi Lovers!

Take the thick cut right behind the head and marinade for a few hours in Soy Sauce, wasabi powder, and honey... Take out of fridge, let set for 30 min or so after you roll the entire cut in sesame seeds. Get a nice super hut flame on the grill. Sear each side 1-2 minutes each depending on cut. Should be warm and raw in center. Slice, pour some of that sauce and serve!!!!!!!!!

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.

5 String Bass · 10-10-2006, 04:03 PM

Ate some this weekend ( 40 " yeah!) ; It was ok. Had some with a smaller fish of around 30" last year that tasted much better. Haddock and Cod are probably better tasting overall.