steaking a bass

[animal]

Hacksaw with a new blade.

[RedHerring]

I have to ask: Why? Others may disagree, but big bass taste like yuck. I actually had a fillet from a 62 pund bass and it was horrible. 40's are almost as bad. Yecch, I will stick with scup. sea bass and fluke.

[Roger]

Originally Posted by RedHerring

I have to ask: Why? Others may disagree, but big bass taste like yuck. I actually had a fillet from a 62 pund bass and it was horrible. 40's are almost as bad. Yecch, I will stick with scup. sea bass and fluke.

I've never had fillets from a 60+, but fillets from 40's have always tasted fine. No real difference in flavor to smaller bass, just a difference in texture. I still fillet, but slice the thick fillets in half for better cooking. Biggest problem I've seen in cooking big fish is that it's overcooked. It doesn't seem to affect the base flavor, just makes it dry and tough. Sounds like what you ate was poorly prepared or .

[Raven]

all fish tend to be different ...fresh and saltwater...

depending on age but also more importantly where
they choose to live....

you compare any fish that loves to hang around mud to
a fish that loves to swim constantly in clear water and they
will taste accordingly...to their preferred habitat.

[RedHerring]

Originally Posted by Roger

I've never had fillets from a 60+, but fillets from 40's have always tasted fine. No real difference in flavor to smaller bass, just a difference in texture. I still fillet, but slice the thick fillets in half for better cooking. Biggest problem I've seen in cooking big fish is that it's overcooked. It doesn't seem to affect the base flavor, just makes it dry and tough. Sounds like what you ate was poorly prepared or .

We could not eat or even fillet the 60 right away because we needed to take it to an official weight station first, so it was iced down for a few days before cleaning. My friend and I had opposite sides of the fish and we are good cooks, but both sides were inedible. Maybe it was just the fish, but if we even catch another monster like that, it goes back in the water.

My question is this: Why even bother eating stripers when there are many other better tasting fish out there?

[fishsmith]

Originally Posted by RedHerring

My question is this: Why even bother eating stripers when there are many other better tasting fish out there?

Different strokes for different folks. When I give it away many times the reply later that week is "That's the best fish I ever had" .
I think it's because people are not used to fresh fish.

I like the first few fillets of the year, but by early June I've had my fill of bass. I don't like bones so I wouldn't think of steaking a bass.

Now the last two days of tuna steaks have been a slice of heaven.

My favorite is the old standby COD.

[spence]

Originally Posted by RedHerring

My question is this: Why even bother eating stripers when there are many other better tasting fish out there?

I think Striper is a fantastic eating fish, it's all in how you prepare it.

It's too bad we can't keep schoolies...perfect size for the grill

-spence