recipe for stripers on the grill?

[nor-easter]

When you fillet or steak the fish rinse in ocean water. Never rinse Striped Bass in FRESH water until just before you prep it for cooking. The FRESH water reacts with the flesh of the Bass and begins to sour the flesh at once.
We freeze a lot of Bass and use it year round. One year I got stuck with almost 400 pounds of nice market fish (16 to 24 inches) because the price dropped to a nickel. I filleted them out and packaged and froze the whole lot. Our daughters still talk about "The Winter we lived on Bass.
I like it Fresh or Frozen, skinned, washed gently, pepper and salt and onto the grill, fat side down. When it is flakey remove and apply your favorite sauce and that is it.
We also do like the above several recipes with the marinades and sauces etc.
Try it in Marinara or your favorite red Pasta Sauce with Pasta.
Flaked in the sauce. Yummy.
It is a very versitil(sp) fish and will cook well in almost any recipe calling for white fish.
Makes great fish cakes, pancakes and salad as well as chowder.

[outfished]

[QUOTE=nor-easter]When you fillet or steak the fish rinse in ocean water. Never rinse Striped Bass in FRESH water until just before you prep it for cooking. The FRESH water reacts with the flesh of the Bass and begins to sour the flesh at once.

I have a dumb question, please educate me on this. I agree rinsing your fish in salt water, just like it's better to boil your lobsters, etc. in salt water. But in Mass. don't you legally have to keep the fish whole while transporting back home, gutted of course?

[Roger]

[QUOTE=outfished]

Originally Posted by nor-easter

When you fillet or steak the fish rinse in ocean water. Never rinse Striped Bass in FRESH water until just before you prep it for cooking. The FRESH water reacts with the flesh of the Bass and begins to sour the flesh at once.

My experience is that freshwater is not a problem and is preferable to seawater. Seawater will make it salty, and pepper the flesh with all sorts of bacteria, reducing it's shelf life. Processing plants and local fishmarkets also use freshwater to rinse fillets.