Quote:
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?
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