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| StriperTalk! All things Striper |
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08-26-2008, 12:40 PM
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#1
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Registered User
Join Date: Nov 2003
Location: RI
Posts: 21,465
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Assuming you cleaned the meat off of the fish and aren't just nibbling away at the carcass... 
You should be fine. Think about how long out of the water your typical grocery store fillet has been lingering about.
In the end just trust your senses. If it developes an off odor or starts to get soft you'll know when it's not good to eat.
-spence |
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08-26-2008, 12:43 PM
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#2
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President - S-B Chapter - Kelly Clarkson Fan Club
Join Date: May 2005
Location: Rowley
Posts: 3,781
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glad you got into some man!
yeah I was thinking the same thing as Spence, think about how old the fish you get at the supermarket or even the well respected fishmonger is, probably 2 days old at the least for some of the offshore species.
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08-26-2008, 12:44 PM
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#3
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BigFish Bait Co.
Join Date: Apr 2003
Location: Hanover
Posts: 23,392
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Aww...just roll the dice Andy! Live on the edge!  Whats the worst that could happen?  |
Almost time to get our fish on!!! 
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08-26-2008, 01:02 PM
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#4
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Here fishy fishy
Join Date: Aug 2001
Location: Whoville
Posts: 2,266
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I'm really sorry your mom blew up, Ricky, guess she won't be able to eat any spicy foods for awhile.
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08-26-2008, 01:21 PM
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#5
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Registered User
Join Date: Sep 2005
Location: Cumberland, RI
Posts: 2,264
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I've eaten striper that was 6 days old. Cleaned the same day I caught it. Stored in the back/bottom of the fridge.
It was delicious. 2-3 days is nothing
How old do you think "fresh" fish at the market is?
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Good judgement comes from experience, and experience comes from bad judgement -- Keith Benning
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08-26-2008, 01:22 PM
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#6
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Registered User
Join Date: Sep 2005
Location: Cumberland, RI
Posts: 2,264
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Quote:
Originally Posted by The Iceman 6
I'm really sorry your mom blew up, Ricky, guess she won't be able to eat any spicy foods for awhile.
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Damn shame someone throwing away a pefectly good white boy... |
Good judgement comes from experience, and experience comes from bad judgement -- Keith Benning
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08-27-2008, 06:16 PM
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#7
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Registered User
Join Date: Apr 2001
Location: People's Republic
Posts: 1,025
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Quote:
Originally Posted by JFigliuolo
Damn shame someone throwing away a pefectly good white boy...
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Love that movie. |
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08-27-2008, 06:43 PM
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#8
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Registered User
Join Date: Aug 2006
Location: Melrose MA
Posts: 587
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I agree with all the above, I have found keeping it dry is the key. The extra juice trends to cause the filet to get funky fast.
For recipes we start to brown some butter in a pan in the oven at 400, salt and pepper both sides of a dry filet. Once butter is just starting to brown we put the fish in, flip it so both sides have some butter and put a sprinkle of paprika on the fish. These should not be swimming in butter just enough to get them glistening maybe we use 1.5 or 2 pats per filet? Bake at 400 for 10 minutes, take out and put 3-4 tablespoons of white wine ( a few day old wine from the fridge is fine for this) over the fish as well as a tablespoon of parm cheese per filet and broil for maybe 2-3 minutes more max. It sounds simple but with fresh striper its delicious. We serve with rice and carrots. The "sauce" that is created is great to be drizzled over the whole plate.
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