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(Fark)   Calling on the Fark Foodies: What is your best recipe for striped bass?   ( fark.com) divider line
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179 clicks; posted to Discussion » on 17 Sep 2017 at 4:14 PM (31 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



39 Comments     (+0 »)
 
View Voting Results: Smartest and Funniest
 
2017-09-17 02:37:44 PM  
councilofelrond.comView Full Size
 
2017-09-17 02:45:35 PM  
 
2017-09-17 02:45:43 PM  
Tofu fish.
 
2017-09-17 02:51:59 PM  
img.fark.netView Full Size
 
2017-09-17 02:53:20 PM  

RexTalionis: http://www.amazingfoodmadeeasy.com/sous-vide-times-temperatures/how-t​o​-sous-vide/striped-bass


Yep. If you have access to an immersion circulator, then sous vide is the way to go.
 
2017-09-17 02:53:23 PM  
Oh, you said recipe--not pairing.
 
2017-09-17 02:55:34 PM  

kevlar51: RexTalionis: http://www.amazingfoodmadeeasy.com/sous-vide-times-temperatures/how-to​-sous-vide/striped-bass

Yep. If you have access to an immersion circulator, then sous vide is the way to go.


I think, unless you have had experience with it, most people wind up overcooking the crap out of their fish.
 
2017-09-17 03:00:13 PM  
Cut some slits in the sides, marinate 30 min with olive oil, garlic, tarragon, salt, pepper
Grill over high heat until just flaky.
 
2017-09-17 03:05:03 PM  

RexTalionis: kevlar51: RexTalionis: http://www.amazingfoodmadeeasy.com/sous-vide-times-temperatures/how-to​-sous-vide/striped-bass

Yep. If you have access to an immersion circulator, then sous vide is the way to go.

I think, unless you have had experience with it, most people wind up overcooking the crap out of their fish.


The Arctic char I had last night at a restaurant certainly was.
 
2017-09-17 03:07:13 PM  
Ingredients:

1 small can Behr acrylic with primer.
1 small brush
1 roll masking tape
1 bass

Instructions should be obvious.
img.fark.netView Full Size
 
2017-09-17 03:20:51 PM  
1. Filet and grill.  You can brush it with butter and lemon if it makes you feel better.
2. Filet and broil.  You can brush it with butter and lemon if it makes you feel better.
3. New England fish chowder.  Filet for the meat, bones and head for the stock.

Keep the bones and head for stock in any case.
 
2017-09-17 03:23:25 PM  
Cut it up into strips, dip in corn starch, knocking off the excess, dip in beer batter and fry until unrecognizable.
 
2017-09-17 03:40:44 PM  
Vertically, or horizontally striped?
 
2017-09-17 03:52:23 PM  
Easy one. Fresh herbs, sliced onions, lemon and tomatoes, splash of olive oil, wrap a small portion of the fillet in parchment paper like an enchilada then bake.

Stripe bass fisherman from Jersey who fishes Montauk and Jersey for the ever tasty fat clam-eating bastards.
/largest was 42lbs from the Sandy Hook surf that's still hanging on my family room wall
 
2017-09-17 04:22:22 PM  
NO TREBLE

img.fark.netView Full Size
 
2017-09-17 04:28:10 PM  
Fark, I am so disappointed.

nbc.comView Full Size
 
2017-09-17 04:48:24 PM  
Ham on rye, hold the mayo.
 
2017-09-17 05:03:48 PM  

ecmoRandomNumbers: Ingredients:

1 small can Behr acrylic with primer.
1 small brush
1 roll masking tape
1 bass

Instructions should be obvious.
[img.fark.net image 526x525]


img.fark.netView Full Size
 
2017-09-17 05:16:53 PM  
1. Toss striped bass back in river. Alive or dead, doesn't matter. Also, river, lake, ocean, pond, any other body of water will suffice.
2. Buy edible fish and cook that instead.
 
2017-09-17 05:28:06 PM  
I like mine to have horizontal stripes, that way it looks like there's more of it.
 
2017-09-17 05:28:58 PM  
Light coconut oil brushing. Lemon pepper or Cajun seasoning, wrap in foil, toss in oven or on grill.

/Also throw the fish directly onto ice upon catching, rinse well after cleaning, store in salt water until eating.
 
2017-09-17 06:04:11 PM  
Throw it back in the water.
 
2017-09-17 06:04:52 PM  

DannyBrandt: 1. Toss striped bass back in river. Alive or dead, doesn't matter. Also, river, lake, ocean, pond, any other body of water will suffice.
2. Buy edible fish and cook that instead.


Missed it by 45 minutes.
 
2017-09-17 06:08:14 PM  

Nogrhi: NO TREBLE

[img.fark.net image 302x226]


Am I the only one who has managed to break TWO treble hooks in less than 30 days? (Echoes of YES!)

It's a vibramax for cryingoutloud. One I lost in a fish's mouth (trout) and the other on a rope that was somehow wrapped around a tree on the bed of the river.
 
2017-09-17 06:38:12 PM  
Take a sourdough round and cut the top off. Pull the insides out with a fork. Layer sausage, pasta sauce, some pepperoni, and mozzarella. Maybe some bell peppers, then put the top back on. Bake at 350 for about twenty minutes. Let cool for a few minutes and cut like pie
Look at your fish and put it in the fridge.
 
2017-09-17 07:08:06 PM  
i.pinimg.comView Full Size
I prefer striped ass.
 
2017-09-17 07:18:29 PM  
Serve it with a warm green salsa: roast some poblano peppers, tomatillos (halved and skinned), and garlic in the oven. Peel and core the peppers, peel the roasted garlic, and blend with a food processor or immersion blender. Salt to taste.
 
2017-09-17 07:25:41 PM  
Butter or olive oil, with garlic and dill. Works for most fish.
 
2017-09-17 07:31:00 PM  

doyner: [i.pinimg.com image 717x960]I prefer striped ass.


I was going to suggest stripper ass, too

/rubbed in oil
 
2017-09-17 07:33:02 PM  
parchment
lemon slices and fresh dill
bass - salt and peppered
lemon slices and fresh dill - drizzle with olive oil
close parchment and bake @325 for 20 minutes
 
2017-09-17 08:13:35 PM  
Catch and release.  It tastes like carp.  Stop and eat bbq on the way home.
 
2017-09-17 08:20:53 PM  
I should say, I've never eaten striped, but my above post makes silver bass delicious. I just like to people about what type of fish it is and they all take seconds.

Tell them and many won't try firsts.
 
2017-09-17 08:59:39 PM  
Clean, season, dredge in corn meal, deep fry.  You're welcome.

/southerner
 
2017-09-17 10:02:57 PM  

Marcus Aurelius: 1. Filet and grill.  You can brush it with butter and lemon if it makes you feel better.
2. Filet and broil.  You can brush it with butter and lemon if it makes you feel better.
3. New England fish chowder.  Filet for the meat, bones and head for the stock.

Keep the bones and head for stock in any case.


The best response comes as no surprise: pulled the monster out of saybrook. Salt. Pepper. Cayenne. Blackened in butter. Sweet mother
 
2017-09-17 11:35:08 PM  
Fillet, and cure in for 1 hour in fridge with equal parts salt and turbinado sugar.

Rinse and pat dry. Allow to come to room temp.

Sprinkle lightly with salt and more turbinado sugar.

Smoke using fruitwood at 200F for 1 or so hours.
 
2017-09-18 11:24:08 AM  
I do this all by sight and feel

About a cup of lime juice (add a glug or two of orange or lemon juice if you want)
A large splash of Tequila
About 1/4 cup of brown sugar
A few shakes of Lemon Pepper or Old Bay.
About 1/4 cup of olive oil

Put all the ingredients in a zip lock bag and mix.  Filet and skin the bass and put the filets in the bag to marinate for at least an hour.
Cook on the grill at high heat (I use gas for ease of use), you only want to flip this one time as the fish starts getting flakey and hard to keep intact.  Splash some leftover marinade on the coals/stones during the process to create some smoke and close the lid.
 
2017-09-18 12:04:32 PM  
stir fry chopped mushrooms in butter until browned (don't forget to salt and pepper).
mix in enough bread crumbs to absorb all the butter still in the pan.
stuff your fish with this after it cools.
wrap a couple strips of bacon around your fish.
add some more button to yourpan and fry the wrapped fish to get the bacon almost done.
thrown the whole shebang in the oven for 10ish minutes.
gravy/sauce - cook up some more mushrooms as above.
add flour in equal amount to butter your used. and mix it around until the flour is all wet.
slowly add a couple cups of chicken stock and stir it around until all the flour is dispersed
add a couple tablespoons of soy sauce and a couple tablespoons of balsamic vinegar. reduce to desired consistency.
make taters/rice to soak up the extra gravy you end up with on your plate. Probably some roasted baby carrots or maybe zuchinni to go with?
cooking isn't that hard really, but like everything, practice makes perfect.

/IANAC
 
2017-09-18 12:06:00 PM  

Lethargic_Apathy: stir fry chopped mushrooms in butter until browned (don't forget to salt and pepper).
mix in enough bread crumbs to absorb all the butter still in the pan.
stuff your fish with this after it cools.
wrap a couple strips of bacon around your fish.
add some more button to yourpan and fry the wrapped fish to get the bacon almost done.
thrown the whole shebang in the oven for 10ish minutes.
gravy/sauce - cook up some more mushrooms as above.
add flour in equal amount to butter your used. and mix it around until the flour is all wet.
slowly add a couple cups of chicken stock and stir it around until all the flour is dispersed
add a couple tablespoons of soy sauce and a couple tablespoons of balsamic vinegar. reduce to desired consistency.
make taters/rice to soak up the extra gravy you end up with on your plate. Probably some roasted baby carrots or maybe zuchinni to go with?
cooking isn't that hard really, but like everything, practice makes perfect.

/IANAC


lol. button = butter
butter makes everything better. and bacon
 
2017-09-18 08:30:39 PM  
Throw in at least 2 full sticks of butter, a couple of big chopped up onions, wrap in tinfoil, and toss in a bonfire.
 
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