|
I usually find that people who rave about eating striper really havent eaten all that much of it. Its far from the top of my list, being chewey and awfully bland. That being said, I do keep a few to eat every year and have found two methods that I enjoy. First, take a greased bread loaf baking pan and layer it with seasoned bread crumbs, seasoned striper filet, red and yellow bell peppers, and extra sharp cheddar cheese. Repeat the process (one pan usually ends up with two layers of each part). Bake the whole thing until its done (I dont remember how long), usally around 45 minutes at 375 or 350 or so.
I enjoy it baked also, but the filets must be very thin to avoid being too chewey and too bland. I will often filet a large striper several times so that I have thin filets of solid white meat. Soaking in milk helps.
Its also good smoked, as long as you soak it in brine first. The smoked meat is good mixed with mayonaise like you would do with tuna out of a can. Makes a good sandwich.
|
Threaded Mode