Stripers-good to eat?

[Alphahawk]

Originally Posted by tkwalker

okay the red stuff ... It is muscle !! The most fowl tasting that can be eaten ...

The 'red stuff" needs top be removed in any fish ... As far as i am concerned including walleye and sauger ... Even though they have the least ...

Catfish and crappie are at the bottom of my list ... Until the muscle is removed ...

It is like a fresh killed deer ... A deer has to be deboned ... In another words don't ever cut through a deer bone ... Same effect ... Poisoned the meat ...

Now for some folks they have developed a taste for pure fish that has not been prepped ... Which is good ..."to each his on" ... But for the less fishy bitter taste ... Remove the muscle ... <'tk><

x2

[bd-]

Technically all of the meat you eat from a fish is muscle. The dark meat is just a different kind of muscle. It is a "stamina" kind of muscle - fish species which are strong swimmers that travel long distances (like stripers) will have this dark muscle. Some salmon species will have a strip of dark muscle under the skin as well, though it doesn't necessarily taste as "fishy" as the dark muscle on a striper. Catfish store their fat in dark muscle under the skin too.

The dark muscle has a much higher fat content than the white meat. That fat makes the dark meat get mushy when it cooks, and it gives the dark meat its strong flavor. The fat in the dark meat tends to oxidize quickly, and it will go bad much faster than a piece of white fish with the dark meat trimmed off too.

[MNfisher]

Originally Posted by Tightlines

How do you cook it? Recipe please... Thanks

Any way is great!

Pam fry hot with blackening season and olive oil. Very good

Dip in egg or mustard, roll in Italian bread crumbs with added garlic powder, lowrys, and a bit of lemon pepper. Put on cookie cooling rack on pan to allow to drain so the bottom isn't soggy. Bake at 350 for 25 min, broil for 5 min to crisp the top. Squeeze lemon and serve...delish!!

[jad2t]

They're delicious. Some say larger ones don't taste as good but I've only eaten one and it was half of a 20 pounder generously given to me by a former member of this forum who took me striper fishing. It was fantastic. I baked it in the oven in olive oil and topped with red bell peppers, slices of shallot, and fresh chopped fennel. If the smaller ones DO taste better, even more reason for me to learn how to catch them. I'll take 4-6 pounders to the table anyday.

[TNBronzeback]

Sweet! got me some good info and recipes....now my luck is it will be 2-3 years before i catch another one! HA

[StriperFan]

Originally Posted by commdd

i think they are great broiled and on the grill..the smaller ones I will fry. there is an easy way to remove the red meat just pull the fillet apart and grab the end of the red meat strip and "zipper" it off..

Hmmm. I'll have to try that. I'm sure I've lost a lot of meat cutting it away. Good tip. Starting at the tail end I'm guessing?

[StriperFan]

Originally Posted by tkwalker

Okay the red stuff ... It is Muscle !! The most fowl tasting that can be eaten ...

The 'Red Stuff" needs top be removed in any fish ... as far as I am concerned including Walleye and Sauger ... even though they have the least ...

Catfish and Crappie are at the bottom of my list ... until the muscle is removed ...

It is like a fresh Killed Deer ... A Deer has to be deboned ... In another words don't ever cut through a Deer bone ... Same effect ... poisoned the meat ...

Now for some folks they have developed a taste for pure Fish that has not been prepped ... Which is good ..."To Each His On" ... But for the less fishy bitter taste ... remove the muscle ... <'TK><

Case in point on developed tastes, Cajuns specifically. I almost got run off for wanting to scale the snapper filets that I like to keep the skin on. They kept the scales on theirs, and insisted I was missing out dearly. And they cried terribly when I was cutting away the red meat on my grouper(same treatment I give striper). By the way, for some reason, by the time I work my way from the outside edges of one of those snapper filets and all that is left is the dark meat in the middle, well, down the hatch it goes too.

[commdd]

striperfan, you have to get your finger behind the red meat strip to get it started so you can pull it, so try the thick end and zipper towards the tail.

[StriperFan]

Thanks, commdd, will give it a try.