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).
|
Threaded Mode