Kinda, growing up in Louisiana I ate a lot of oyster dressing. As a teen I got to go to Canada and on the bay I was staying I found a good bit of clams and wanted to do something with them. I caught a northern pike that I stuffed with a clam dressing after removing the head & skin. Seasoned, wrapped in bacon & foil, then baked for about 45 min, Removed the foil coated with butter & broiled to brown. It was great however pike don’t have the lateral line stripers & hybrids do. The linesides in the 2-3 pound range, even a little bigger are fine done whole.
My favorite way to do stuffed stripers is to filet a fish between 8-15 lbs. I take the thick shoulder pieces and cut into 6” lengths and butterfly. Then I fill with a crab dressing, homemade or store bought if I’m feeling lazy. Season, coat with butter and grill or bake. This my friends, is off the chain eats. I really want to get a 3 pounder and try a whole salt crusted bake next.
I hope some of these striper folk that have been wanting to take me fishing read this so it don’t come as a shock when my fish go in the cooler. I practice catch & release on ice.
AMEN!!!
