Striped Bass Recipes are versatile and excellent baked, broiled, grilled, blackened, smoked, poached, or fried, and can be readily adapted to most fish recipes.
Recipes using Striped Bass started with the Pilgrims.
Stripers produces good-sized fillets of pleasantly firm texture that is tender, white, and mildly
sweet with a high fat content that makes it almost impossible to overcook.
I use gallon
zip lock bags. If you are planning on freezing your striper cover
them with water, and add a few drops of lemon juice for freshness and a touch of baking soda. Make sure the fillets are covered with water. The ice
will protect the fillets against freezer-burn for several months.
When removed from refrigerator rinse in cold water.
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