One of our table-mates at the New England Aquarium dinner mentioned that it's prime striped bass season in New England. He'll be out fishing most weekends until the run is over--along with any other angler worth his snuff!
Admittedly, we're a bit more interested in the "eating" end of this activity than the "fishing." But our new friend had suggestions for that too...Striped bass has a fairly sweet and mild flavor, similar to crab meat. It tends to be impervious to spices, so you have two choices for preparing it.
The second way to go is simply letting the fish speak for itself. Grill it with a little bit of butter and maybe (maybe!) a squeeze of lemon, and you've got dinner!
Anyone else have a favorite way to prepare fresh "striper"?