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Eating Stripers


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#1 S J Fish

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Posted February 26 2008 - 09:27 AM

I love eating striped bass, it's my favorite fish to eat. Just wondering how safe it is to eat. I see members who live down south (Delaware, Virginia, NC) who won't eat them. Is that due to personal preference or do you think stripers winter in waters unsafe to eat fish from? Boston Harbor isn't exactly flowing with spring water.

#2 big popper

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Posted February 26 2008 - 09:38 AM

i am not big on eating them but i cant ever remember anyone ever telling me they got sick from it.i would think it's like any other perishable food proper care and handling apply.

#3 Cabo2005

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Posted February 26 2008 - 09:38 AM

I grew up eating them mostly from the Plum Island area. I only have a slight twitch.
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#4 Sea Flat

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Posted February 26 2008 - 09:40 AM

Stripers have been known to have worms, but I think if you cook all the way through there is nothing to worry about. I did know a person a few years ago who ate a striped bass and her face became very puffy. Her doctor said it was an allergic reaction, but did not know to what. Maybe not the fish.





I personally find striped bass to be a very bland tasting fish and much prefer the taste of other fish. I know that I am not alone in this respect, but many people love striped bass because its lack of fishy taste.





By the way, I do not think that the Boston Harbor is all that dirty anymore.
"I would rather be on the water and catching nothing than at home and catching nothing" - ME

#5 Highlander1

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Posted February 26 2008 - 09:45 AM

I wish I liked them, and I like most fish. I get the taste of the sea when trying to eat them, not so much a fishy taste but more of a saltwater aroma that just isn't appealing to me.

As for the safety, it is known they contain mercury and other harmful items, eating once or twice a week shouldn't be an issue though. I'd also keep in mind where they came from, we have some local waters here in NJ that they frequent that I wouldn't eat out of regardless if they were stripers or lobsters.
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#6 stripey

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Posted February 26 2008 - 09:48 AM

I think that with most things moderation is the key. Stripers, particularly large ones and especially those from the Hudson River complex, contain PCBs in their flesh and all stripers have moderate to elevated mercury levels. Since you can't know where a particular fish is from, I wouldn't eat stripers all the time and would try to eat smaller (better eating anyway) rather than larger fish.

But I also think we live in an age where the media is out to scare people. Overall, the littoral waters were much more polluted 20-30 years ago, before any health warnings were ever issued. Also, I find it funny that fisherman won't eat their catch but will buy it from the fishmonger. Do you think that fish comes from a different ocean or something?

#7 RBstriper

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Posted February 26 2008 - 09:52 AM

They say the best fish, at least for health reasons, to eat is mahi. This is due to their extremely fast growth rate and short life span. They have less time to pick up heavy metals and other pollutants.

I believe the recommend eating one striper and one blue a year from our waters NJ/NY due to toxins. This is probably extremely conservative. Most likely could eat more but how many who knows. I not a scientist and I don't perform toxicology tests on our fish. But I do know these pollutants are not good for us if you consume to much.

I myself think striper is just ok. I like tuna sashimi.

#8 FishNH

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Posted February 26 2008 - 10:44 AM


Quote:








Originally Posted by S J Fish
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I love eating striped bass, it's my favorite fish to eat. Just wondering how safe it is to eat. I see members who live down south (Delaware, Virginia, NC) who won't eat them. Is that due to personal preference or do you think stripers winter in waters unsafe to eat fish from? Boston Harbor isn't exactly flowing with spring water.






Sean, you need to get out more and fish for other species
seabass, haddock,cod,flounder... all taste better than Stripers.

#9 Reed422

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Posted February 26 2008 - 10:49 AM

pahlease stripers are far better than haddock, cod or flounder I love fresh striper.
cc
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#10 mitchman

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Posted February 26 2008 - 11:42 AM

Everything in moderation. There was a good article in On the Water last fall concerning mercury contamination. The author's father actually got mercury poisoning from eating striper, but he was eating 1-2 lbs of striper every day for years on end. The key is to eat smaller stripers (less time to accumulate contaminants) and limit your meals to 1-2 a week. All fish have a certain level of contaminants in their flesh, just some species tend to concetrate more due to being higher in the food chain (sharks) or have a high fat content in their flesh (tuna). I find it funny that some states have very restrictive guidelines for eating fish and others don't, and niether factors in the fact that these fish migrate extensively up and down the coast. Though I could see where say Hudson River born & breed stripers may be more contaminated than stripers born & breed from another estuary. But if you catch a striper in say Maine, its tough to say where what estuary it orginated from...

#11 S J Fish

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Posted February 26 2008 - 11:53 AM

I always (or almost always) deep fry my striper. Wonder if the hot oil would reduce the toxins in the flesh? Hell, the British eat dogfish in their fish-n-chips .

#12 patno6

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Posted February 26 2008 - 11:54 AM


Quote:








Originally Posted by S J Fish
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I always (or almost always) deep fry my striper. Wonder if the hot oil would reduce the toxins in the flesh? Hell, the British eat dogfish in their fish-n-chips .






there's nothing you can do, cookingwise to get rid of mercury...if its in there, its in there

#13 caughtabuzz

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Posted February 26 2008 - 12:05 PM

You may call me crazy but striped bass is great cooked med rare. I will even take a slice off a fresh filet. Yum sushi
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#14 mitchman

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Posted February 26 2008 - 12:09 PM


Quote:








Originally Posted by patno6
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there's nothing you can do, cookingwise to get rid of mercury...if its in there, its in there





Very true, mercury is found throughout the flesh. PCBs and other toxins tend to concentrate in fatty tissue and can be reduced (not eliminated though) by removing the dark meat along lateral line & skin and organs.

#15 cbtrtbum

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Posted February 26 2008 - 12:47 PM

Have eaten plenty from the north shore, Ipswich, etc area, and have always loved them. Cooked over some kinsford charcoal....UMMMMMMMM Chris


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