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. Captain John Smith, wrote in his journal in 1614
"that Striped Bass was a most sweet and wholesome fish as ever I did eat"
And In 1634: William Wood, in his New
England's Prospect, called the Striped Bass
"one of the best fishes in
the Country . . . a delicate, fine, fat, fish."
Bass were also served at the nations first Thanksgiving.
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.
If you catch the fish yourself when you get your fresh Striped Bass fillets home, rinse them with cool water.
Remove all red meat.
Then bag your Striped Bass in zip-lock
freezer bags or plastic containers into whatever sized portions you choose.
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.
If your are going to cook them
when you get home, put them in ice cold water over night with a
few drops of lemon, touch of salt and baking soda.
When removed from refrigerator rinse in cold water.
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