Striper.......it's what's for dinner

[Winelover]

Took a break from prepping military rifle brass. Wife wanted to go fishing, so off we go. First ten minutes, after lines were in the water, we caught a 27 1/2" Striper and a hour later a 26 incher, trolling Alabama rigs and deep diving Reef Runners. Two, is all I want to clean, anyways. PITA, removing the dark red meat, next to the skin.

 

[JWFilips]

Nice Fish!

 

[smokeywolf]

Those are great looking fish. Which wine do you serve with striped bass?

We're going to have to buy all new fishing gear. Had 4 freshwater rigs and one salt water rig, plus a large tackle box stolen out of the fifth wheel some time back.

Reckon we'll be buying a boat too. If they allow 2 stroke motors on the lakes out there, I have 2. A 3 horse folding shank and an 18 horse; both old, but low hour Evinrudes.

 

[yodogsandman]

Those are some nice, fat ones!

When filleting, I try NOT to follow the inside of the skin too close. This cuts off most of that red meat just under the skin. Then cut a "V" shape of red meat out where it follows the backbone.

I released the two I caught from the beach last night because they were too small. A 27" and an 18" fishing chunk mackerel from shore. What a beautiful night with the full moon and warm temperatures.

 

[Ian]

I've never caught or eaten striped bass, what's the deal with the red meat?

 

[yodogsandman]

There's a thin strip of red, liver-like meat under the skin and on the sides of stripers. It's thought to be where any contaminates like PCB's gets stored, like a liver. When cooked, it imparts an off-tasting, greasy flavor to the otherwise fine, white flaky meat of the fish if left on the fillet.

 

[Ian]

Ok, figured as much, thanks for the edjumacation. There are a few stripers in some of the bigger lakes in Texas, but they run deep and it takes some lake knowledge well above the experience my dad and I have ever had time to gain. Usually I go after panfish and black bass in the streams and rivers or white bass in the lakes.

 

[Winelover]

Two stroke motors are allowed on the lakes and rivers. Some of the rivers have horsepower restrictions. I am currently using a 24 volt electric motor to push my 23 foot fishing pontoon, the necessary 2.2 mph, trolling speed. A 115 HP, 4 stroke Mercury outboard, gets me to the area I want to fish.

Wine choice is based on how it's prepared. Striper, like chicken is very versatile....... takes on the flavors of the spices or sauces that are used in it's preparation. Drink mostly whites (Pinot Grigio, Chardonnay, Sauvignon Blanc) with the blander recipes. Mild reds (Merlot, Malbac, Carmenere, Pinot Noir) with the spicier ones.

As far as the red meat goes, Bella the Boxer, readily consumes it. I filet as usual and cut the meat into the portion sizes I want..... then sort of, filet the red off.

Stripers follow the oxygen levels of the lake. The smaller ones can tolerate lower oxygen levels. On Norfork Lake, the minimum size is 20 inches, for a keeper. Colder water holds more oxygen, so as the lake warms the Stripers go deeper. Yesterday's, surface temperature was 85 degrees. Thermocline is around 30 feet. Hence, I was using deep running Reef Runners (800 series) that go down to 28 feet, when trolled. Alabama rigs had a four ounce, trolling sinker. In the Spring, no weight is needed. As the water warms, more weight is required. When fishing for Stripers, one is always adapting.

 

[JSH]

The way the dark meat strip was explained to me.
It is what the lungs transformed into when the fish went from a land animal. The are used now to keep the fish level when swimming by pumping oxygen or air into the organ. Thus the bigger the fish the bigger this dark meat strip.
I have never knowingly eaten the "lights" of a critter. Those that have say they can be bitter and strong if not prepared properly.
I say knowingly as we are all a bunch of sheep when it comes to store bought meat items that are "prepared" for us.
The stripers I have caught myself all came out of the Missouri River. When dressed I split the fillets length wise and discarded the dark meat strip that way.

 

[KHornet]

Don't fish! My idea of fishing in a grenade in a pond and a fish net. To each his own! Like eating them however.
Paul