Eating hybrids, white bass, striper

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blam65

New Member
I was wondering how good these fish taste and if there is a anything i need to watch for when I fillet them-mud vein, red colored meat etc? With the run coming soon on the hooch I’d like to try to eat some since if you get into them you can catch a mess of them.
 

The mtn man

Senior Member
As for stripers I perfect 12pounders or smaller, the bigger ones are good too, but texture is more like crab meat, would probably be good substitute for crab meat in a crab boil of some sort.
 

jfinch

Senior Member
I have prepared them two different ways with great success. As said above when you fillet trim away any blood line/red meat. One way is to marinade bite size chunks in Crystal hot sauce for 30 minutes to an hour. Drain it off and make up your favorite beer batter and batter and fry in hot peanut oil. The other way is to brine fillets in salt water and brown sugar overnight. Fire up the smoker and smoke the fillets, then use this as a substitute in your favorite smoked Tuna dip recipe.
 

watermedic

Senior Member
I filet them. Then cut the filet lengthwise down the middle of the bloodline.

Trim off all of the red meat.

After that you can cook it any way you wish and it is as good as any fish in the water.

One of my favorites is to season it with salt and a little old bay. Put it in a baking dish with a pat of butter, and a slice of onion and lemon on each piece.

Bake at 375 until it flakes easily.

Awesome!!
 

The mtn man

Senior Member
I filet them. Then cut the filet lengthwise down the middle of the bloodline.

Trim off all of the red meat.

After that you can cook it any way you wish and it is as good as any fish in the water.

One of my favorites is to season it with salt and a little old bay. Put it in a baking dish with a pat of butter, and a slice of onion and lemon on each piece.

Bake at 375 until it flakes easily.

Awesome!!
we had a 15 pounder I caught yesterday for diner with same recipe minus the onion, I used orange rather than lemon, it was out of this world.
 

baddave

Senior Member
i've always heard to cut out the red meat but i say try it and decide for yourself .. we are totally ok w/ it.. but we're old folks that are easy to please . our favorite is catfish
 
D
From May until September, we eat them almost every Sunday. Filet, but leave skin on one side. Cover with home grown herbs and grill. Excellent table fare.
DO you need to scale the skin side for the grill?
 

ryork

Senior Member
Just reiterating what has already been said, less fishy if you cut out the blood line and red meat, but if you like fish can leave it in. I've done it both ways and cooked them about anyway you can cook them.
 
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