I am compelled to take a quote from from page 163 of "The Striped Bass," by Nick Karas. Lyons & Burford Publishers (New York).
Quote:
Thomas Morton, writing in 1632, tells us:
The Basse is an excellent Fish, both fresh & salt, one hundred wereof, salted at market, having yielded 5 p. They are so large the head of one will give a good eater a dinner, and for daintiness of diet they excell the Marybones of beefe. There are such multitudes that I have seene stopped into the river close adjoining to my howse, with a sand at one tide, so many as will load a shipe of one hundred tonnes.
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If I'm not mistaken, this is an early Plymouth, MA colonist, likely of Puritan stock.
Lemme tell you ... the Puritans weren't exactly Iron Chefs.
I think stripers prepared that way would make me
.
Having said that, FRESHLY CULLED stripers aren't bad at all when prepared raw (as sashimi).
I have yet to find a baked/broiled striper recipe that I really like. Lola's Restaurant in Oak Bluffs (MV) has a nice teriyaki recipe.
Nothing beats fried striper in my book. Even so, I release most of the stripers I catch now.
-WW
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