catman529
Well-Known Member
is it worth taking home a big one and cutting it into steaks? Or are there too many better tasting fish out there?
striper as table fare?
- Thread starter catman529
- Start date
stik
Well-Known Member
a lot of people like them.
ClubHead
Well-Known Member
They are fine but have a buttery taste.
I have had them deep fried as well as grilled.
The guy that cooked them would cut the red meat out and then either batter and fry or put them in one of those basket things and grill it.
He used lemon pepper to season the ones he grilled.
They were great.
The guy that cooked them would cut the red meat out and then either batter and fry or put them in one of those basket things and grill it.
He used lemon pepper to season the ones he grilled.
They were great.
bigluresonly
Well-Known Member
Stripes are ok to eat- if you get a good one you only need to clean 1 fish for dinner. I prefer walleye or crappie but I am to lazy to clean a mess- The best fillets I ever had are ones that someone else gave me to cook.
Had my first this spring, went down pretty good.
Fillet'd, red meat removed, marinated in teriaky wrapped in foil and cooked on the grill. Im ready for more.
Fillet'd, red meat removed, marinated in teriaky wrapped in foil and cooked on the grill. Im ready for more.
Setterman
Well-Known Member
I would rather eat walleye, sauger, or crappie. But striper is really good, but cut the red line out of them. I have smoked them, grilled them, and fried them and all were mighty tasty.
Headhunter
Well-Known Member
Fillet, cut out all red meat. Mix a teaspoon of baking soda and teaspoon of salt in a container of water that will completely cover fillets. Let sit for several hours, dump the water and mix a new batch. Let sit again (refridgerated all the time of course) and then fry the fillets. The soaking will greatly improve the taste of the fish.
Cut out the red meat and soak in water with a couple tablespoons of vinigar. Bread and deep fry and it is really good!
easy45
Well-Known Member
Their good as long as you cut the red meat out
garry
Member
I've released many till I learned to how boil them. They are awesome boiled. Now I keep all I catch.
FISH BOIL - PARTY STYLE
12 qts. water (14 qt. kettle)
1 scrubbed new potato for each person (up to 15)
1 sm. onion for each person
1/2-1 lb. fish for each person
Salt
Butter
This is for the fisherman who thinks he has tried it all!
The secret is in the timing.
Be sure directions are followed.
Place scrubbed potatoes for each person in kettle.
Be sure potatoes are of equal size so they cook evenly.
Add water.
Cover the kettle and place on burner.
When it comes to a> boil, start timing (for 12 minutes) and add 1 1/2 cups salt.
You read right! This should be done slowly so that the> boiling is not stopped.
After exactly 12 minutes, add 1 small peeled onion for each person and let the whole mess boil
(time another 6 minutes)
with the cover back on
In a 3 to 4 quart basket (like deep fryer basket), put between a half to a pound of fish
for each person. (Such as> lake trout, salmon or whitefish.)
The fish is cut into inch- thick steaks.
At the end of the 6 minutes, the basket is lowered into the kettle and the lid is put back on.
This will stop the boiling.
When the water comes back to a boil, start timing again for 11 minutes and
add still another 1> 1/2 cups salt.
At this point, someone will say the fish will be inedible.
Cluck reassuringly or ignore the whole thing.
Keep on timing.
If you are cooking coho or chinook salmon, take it out after 11 minutes.
Lake trout or whitefish are done just right in 10 minutes.
Dump the drained fish on a big platter,
drain the potatoes and onions and put them around the pile of fish.
Serve with lots of melted butter the guests can slop over everything, a salad and hot bread.
People remark the fish tastes like lobster
FISH BOIL - PARTY STYLE
12 qts. water (14 qt. kettle)
1 scrubbed new potato for each person (up to 15)
1 sm. onion for each person
1/2-1 lb. fish for each person
Salt
Butter
This is for the fisherman who thinks he has tried it all!
The secret is in the timing.
Be sure directions are followed.
Place scrubbed potatoes for each person in kettle.
Be sure potatoes are of equal size so they cook evenly.
Add water.
Cover the kettle and place on burner.
When it comes to a> boil, start timing (for 12 minutes) and add 1 1/2 cups salt.
You read right! This should be done slowly so that the> boiling is not stopped.
After exactly 12 minutes, add 1 small peeled onion for each person and let the whole mess boil
(time another 6 minutes)
with the cover back on
In a 3 to 4 quart basket (like deep fryer basket), put between a half to a pound of fish
for each person. (Such as> lake trout, salmon or whitefish.)
The fish is cut into inch- thick steaks.
At the end of the 6 minutes, the basket is lowered into the kettle and the lid is put back on.
This will stop the boiling.
When the water comes back to a boil, start timing again for 11 minutes and
add still another 1> 1/2 cups salt.
At this point, someone will say the fish will be inedible.
Cluck reassuringly or ignore the whole thing.
Keep on timing.
If you are cooking coho or chinook salmon, take it out after 11 minutes.
Lake trout or whitefish are done just right in 10 minutes.
Dump the drained fish on a big platter,
drain the potatoes and onions and put them around the pile of fish.
Serve with lots of melted butter the guests can slop over everything, a salad and hot bread.
People remark the fish tastes like lobster
catman529
Well-Known Member
may try some day, just was curious. I know nothing in fresh water beats a walleye, and crappie are OK in my opinion, but I would like a thick meaty piece of fish for a change rather than a thin flaky piece of crappie. If the stripers taste good enough then I may try one someday. But I have to figure out how to catch them first....
Garry that's a very interesting recipe. I'd be afraid to try it with the timing and that much salt. But you sound like you have it down to a science...
Garry that's a very interesting recipe. I'd be afraid to try it with the timing and that much salt. But you sound like you have it down to a science...
Very similar to the way we use to boil boned fillets from big Northern pike. In Canada, it is called poor mans lobster. The only difference is, we used about 1/4 cup of salt and boiled the fish about 5 minutes at a rolling boil. Then, we discovered that using crab boil instead of salt turned an okay recipe into a work of art. With striper, I assume that much salt is needed to absorb the oil and disguise the taste.
Once Art quit cooking, we just did it ourselves and still do and with bream fillets, you have a substitute for shrimp. Just boil for 2.5 minutes instead of five.
Once Art quit cooking, we just did it ourselves and still do and with bream fillets, you have a substitute for shrimp. Just boil for 2.5 minutes instead of five.
This time of year, if you catch one, you might as well keep it because there is a very high probability the fish is going to die anyways. Stripers+heat+stress(catching)= Very high mortality rates. You might as well get something out of'em
catman529
Well-Known Member
sounds a bit like grass carp. When it's hot they die quicker especially if you fight them too long.rukiddin? said:
trealtree
Well-Known Member
catman529 said:
Yes, make sure you cut the dark/red meat out of it. I pan sear my steaks in olive oil and various cajun seasonings.
ImThere
Well-Known Member
What time is it? Dang i'm running late i'll catch you next time trealtree! Loltrealtree said:catman529 said:
Yes, make sure you cut the dark/red meat out of it. I pan sear my steaks in olive oil and various cajun seasonings.
Looks good! I eat all i can catch! catman ,when ever your ready we can go to alabama joe wheeler dam and catch all you like and finish the day filling the boat with cats before head home
A buddy at wor caught 27 cats last sat smallest was 15 lbs largest was 48 lbs and on mon they caught 30 cats smallest was 12 lbs and the largest was 39 lbs
trealtree
Well-Known Member
ImThere said:What time is it? Dang i'm running late i'll catch you next time trealtree! Loltrealtree said:catman529 said:
Yes, make sure you cut the dark/red meat out of it. I pan sear my steaks in olive oil and various cajun seasonings.
Looks good! I eat all i can catch! catman ,when ever your ready we can go to alabama joe wheeler dam and catch all you like and finish the day filling the boat with cats before head home
A buddy at wor caught 27 cats last sat smallest was 15 lbs largest was 48 lbs and on mon they caught 30 cats smallest was 12 lbs and the largest was 39 lbs
Yeah even pulled out the fine china/paper plates for that meal. :)
The only one i ever ate was fried and it was terrible.
catman529
Well-Known Member
Ricky that sounds great, and those aint no baby cats either... Do you make multiple day trips down there or just go for one whole day?
Got to use that fine Chinet.trealtree said:
TeamMainStreet
Well-Known Member
Use the white meat only. Roll in Runions mix and deep fry. Eats pretty good.
ImThere
Well-Known Member
One long day cat, my ski boat dont have live wells so bring a cooler
Caught this 15 lb fish yesterday, filet, remove the red meat and cut into thick steaks, coated in olive oil, Carl's seasoning and placed on aluminum foil. Cooked on grill at 400 degrees until just cooked. Sprinkle a little lemon juice and eat......Very good! Pretty close to as good as Atlantic Salmon.....One fish feeds a couple of meals also. I vacuum sealed the rest and put in the freezer for another day.
Baxter83
Well-Known Member
Just like most everybody else said. Cut out the red meat and cook the white however you want. It's purdy good! I've ate a bunch of it...
spitndrum
Well-Known Member
Never had one
