Who eats their Striped Bass?

[crash]

I like to keep it simple, and on the grill.

[Krispy]

Family and I enjoy SB regularlyl, I take home fish every couple of weeks

[pmueller]

With the regs the way they are its tough to compare the taste of a large bass to a small schoolie. It doesn't compare. Don't get me wrong, I'm not suggesting pouching. Its just in the old days, when the limit was much shorter, the small bass tasted better.
Any bass does go well in a fish chowdah.

[Back Beach]

Originally Posted by Krispy

Family and I enjoy SB regularlyl, I take home fish every couple of weeks

Mr. New Guard Surf Fisher,

Maybe you can take a pic one of these days, so people will believe your stories...

[Krispy]

Originally Posted by Back Beach

Mr. New Guard Surf Fisher,

Maybe you can take a pic one of these days, so people will believe your stories...

I dont actually fish, but heres a nice prop someone gave me

[PoPin Plug]

hell yes!!!


thats if i get one over the size limit

[fishpoopoo]

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).

[PoPin Plug]

Originally Posted by Bassturbed

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).

sushi! better than those cali roll's hahaha

[Roger]

Originally Posted by Bassturbed

i must be doing something wrong, because everytime I cook it it comes out tasting kinda dry.

I bet that you're cooking it much too long. Cook till "just done" - you'll love it. It's not like you need to worry about undercooking it since you like it raw too.

FWIW, I like it sashimi - each peice served atop a thumb sized portion of white rice and a smidgen of wasabi paste.

[parker23]

I prefer S-B to most other fish.
1. fillet and scale. Cut fillet into several chunks, the thick part takes at least twice as long to cook as the tail portion of the fish. If the fish is over 25#’s, do not fillet, cut into 2’ steaks. Fish steaks will cook evenly.
2. olive oil, salt & pepper on flesh.
3. hot grill w/water soaked wood for smoke
4. flesh side on grill for 5 minutes-grill open.
5. turn and baste w/Asian marinade (I make my own, however SOYVAY is very good and is readily available.)
6. offset cook, low heat under fish and high heat on the other side of the grill. Close grill for 10 minutes.
7. open grill and test fish w/finger. Tail end will be cooked and should be removed from grill. If it is white its done. If it is translucent close cover and check again in 5 minutes.

I like to make a chutney w/mango, tomato, roasted corn, fresh basil and olive oil. Served cold over the hot fish.

I will eat the fish for lunch and dinner until its gone.