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StriperTalk! All things Striper |
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01-29-2010, 02:12 PM
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#1
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Registered User
Join Date: Sep 2005
Posts: 97
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I use an iron skillet-put a layer of sesame seeds on the bottom; I then toast them in my gas broiler till a lite golden brown. When they're toasted, I then put the skillet (with seeds) on the gas stove top, and add extra virgin olive oil, plus lots of garlic. I sprinkle the bass fillets with cajun black (Emeril or Paul Prudomme (sp?)), then throw the fillets in the skillet and fry. I do the same for fluke....and scup, sea bass......fantastic. A few years ago, when there was a lack of pogies, I loved eating my leftover bait (scup)..........
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01-29-2010, 02:19 PM
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#2
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Very Grumpy bay man
Join Date: Nov 2003
Location: Rhode Island
Posts: 10,888
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Oh I almost forgot....Striper scampi over spagetti
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No boat, back in the suds. 
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01-29-2010, 03:35 PM
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#3
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Registered User
Join Date: Feb 2009
Posts: 134
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mmmm.....just took some tog outta the freezer !
with bass, i love to take a fillet, remove most of the red meat, and cube it. sautee a vidalia onion in sunflower oil + butter, roll the cubes in corn flour, and set into pan cook on low heat w/ the onions.....man its delish ! sometimes i put some lemon juice on the bass before i roll it in the flour. 
i have convinced people this dish was scallops !!
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01-29-2010, 03:44 PM
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#4
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Registered User
Join Date: Jan 2006
Location: cape cod when my meds r workin right
Posts: 1,412
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$3.50 a pound @ joes is my favorite recipe
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01-29-2010, 04:32 PM
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#5
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Too old to give a....
Join Date: Dec 2007
Posts: 2,519
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Crushed macadamia and unsalted cashew coating, seared then baked.
While baking, reduce a honey mango, Riesling sauce on the stove top to pour over fillets.
Like eating candy.

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May fortune favor the foolish....
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01-29-2010, 04:47 PM
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#6
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shut up and fish
Join Date: Apr 2008
Posts: 1,385
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one of mine...filet, skin off, red meat removed. cut at 45 degree angle, 1.5 inches thick. flour, egg, progresso bread crumbs. lightly brown in medium heat oil, both sides. remove from pan, pour out oil. add some white wine, dijon mustard, chives, touch of cayenne and kosher salt. add the filets back in and gently reduce the sauce to a nice consistency, turning the filets once. serve over some nice rice with carrots, mushrooms and broccoli. cold ass beer. man, now i'm hungry....
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01-29-2010, 06:04 PM
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#7
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Registered User
Join Date: Nov 2003
Location: RI
Posts: 21,501
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Big fan of cast iron for fish. Keep the skin on and use a REALLY hot griddle or pan (I do mine outside on the grill) to sear the skin so it's very crispy then flip and finish. Season the fish well, but don't usually use anything fancy.
Could serve with a lot of great sauces and especially fruit based ones, grapefruit beurre blanc, mango, salsa etc...
Or just a little super Tuscan olive oil, some nice sea salt and a little good balsamic.
-spence
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01-29-2010, 07:25 PM
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#8
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Registered User
Join Date: Feb 2009
Posts: 134
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Quote:
Originally Posted by stiff tip
$3.50 a pound @ joes is my favorite recipe
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3.75 at swannnnnn
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01-29-2010, 08:02 PM
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#9
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Registered User
Join Date: Feb 2003
Location: Here and There Seasonally
Posts: 5,985
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Two in a Dead Heat
From Martha Stewart's Living magazine, credited to Brian Denehey.
Fresh fillets, lightly sauteed in olive oil, place in baking dish, in the first pan sautee chopped garlic, some sliced cheery or grape tomatos, calamata olives, capers, about a tablespoon's worth, a little oregano, salt pepper, pour over over filets bake a350 foe 20 minutes depending the thickness of the filets.
Skin on filets, scaled. oilve oil , salt pepper rubbed on meat side. Hot as hell grill. Place skin down until opaque. Flip. Eat. Wish you caught more fish. Don't forget to prep the grates, clean, use some PAM for grills on them beforehand.
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01-29-2010, 10:40 PM
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#10
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Registered User
Join Date: Jul 2005
Location: North Shore
Posts: 1,701
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I love the crab cakes recipe, have been using it for close to 20 years, but the fish is so mild and tasty ... I have been fortunate to know a lot of really good cooks and they always do something different and very, very tasty.
One way that I use for a variety of fish is to grate some fresh ginger, sprinkle it over a filet, not too much as the ginger is so strong, and then add some fresh lime juice over it ... again not too much, but the combo, broiled is super tasty.
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"It was the blackest night! There was no moon in sight! (You know the stars ain't shinnin cause the sky's too tight) "
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01-30-2010, 04:19 AM
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#11
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Very Grumpy bay man
Join Date: Nov 2003
Location: Rhode Island
Posts: 10,888
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At the height of the season last year it was $17.95/lb at the Grand Central market in NYC.
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No boat, back in the suds. 
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01-30-2010, 07:42 AM
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#12
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Registered User
Join Date: Nov 2003
Location: RI
Posts: 21,501
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Quote:
Originally Posted by piemma
At the height of the season last year it was $17.95/lb at the Grand Central market in NYC.
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That's as much as fresh Nantucket scallops
-spence
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