Any fishermen or women in our midst?
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 first is over-spicing the meat. Grab your favorite dry spice mix and rub that stuff on! Then you can either sear or grill it over high heat.
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"?
Related Recipes:
Cool and Spicy Fish and Cucumber Salad
Fish Tacos
(Image: Flickr member jedstr licensed under Creative Commons)
© 2009 Apartment Therapy
I caught several of these in the San Francisco Bay.
view art's profile
I fish stripers on our beaches on Cape Cod. In the right spots, if you know them and know how, stripers run consitently just off-shore in the late srping through the fall. Baiting sand eels for when the tides are moving or the occaisonal clam works well in shallow flats and during the slack tide. Keep in mind, 28 inches is the minimum for taking one home. And while the season has begun, the spring and eraly summer bring lighter weight fish than in the late summer and early fall, after they've fattened up.
As for preparation, we often clean the fish and remove the filet (especially when they are over 28 inches - the fish tends to be too big to grill whole!), packing it with freash herbs fromt the garden and some lemon placed in tin foil and then on the grill. Another favored mode is olive oiling a cedar shingle and throwing the filet on it, all placed on the grill for some summer smoking (takes only a few minutes on each side). In our neck of the woods, we don't much over spice fresh fish with rubs and such - its already fresh and beautiful tasting when you carry it home from the beach, you could even forego cooking it all together!
view letters's profile
Letters, that sounds delicious! I think I'll be coming to your house for dinner!
view EmmaC's profile