Luigi Daniele

You can only eat stripers one way

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25 posts in this topic

23 hours ago, Luigi Daniele said:

I'm confused (again :help: )

 

23 hours ago, Roccus7 said:

think he only liked to eat smaller fish, which would be shorts now.

Close. Small fish are for eating. Large fish are for c&r to catch again. 

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Posted (edited)

1 hour ago, Seadogg said:

Striped bass All’amatriciana. You’re welcome. 
 

https://www.myrecipes.com/recipe/pan-seared-striped-bass-allamatriciana

Recipe looks good and will try on some bass in the freezer or next season.  It would have been nicer if the video actually used striped bass, or at least a fish with the skin on it.  The fillets in the video were skinless and sure weren't Morone saxitilis.  Look like halibut to me...

Edited by Roccus7

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11 mins ago, Roccus7 said:

Recipe looks good and will try next season, but it would have been nicer if the video actually used striped bass, or at least a fish with the skin on it.  The fillets in the video were skinless and sure weren't Morone saxitilis.  Look like halibut to me...

I’ve never seen the video, just used the printed recipe. I’ve never used skin-on filets either, to be honest. Eliminates the need for scaling. I use bacon instead of pancetta because I like how the bacon renders a bit more fat. Gotta take it easy with the balsamic vinegar though. One time I ruined the dish with an over enthusiastic dash. 

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1 hour ago, jjdbike said:

Looks great!

Thanks for posting

You’re welcome. Without exaggeration, this has been the only thing I’ve done with striped bass for the last several years. I don’t keep bass a ton so I haven’t gotten burned out on it. Great summer dish. 

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I don’t think striper is good enough to harvest. Any recipe you do would be better with a better tasting fish. 

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