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iluvstots - Striper is very tastey not every day, but while they are around, they're on my menu a couple times a month . I gut and ice fish immediately, dry filet with paper towel, rub with olive oil, salt and pepper, hot hot grill 7 minutes first side, 5 minutes second side. yummy.
I'm not wise to the science of bass reproduction, but I like the idea of a slot limit, 1 fish 18" - 24", one over 40".
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