Striped Bass Recipes started with the Pilgrims.
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Striped Bass is tasty prepared just about any way you want.
Stripers produces good-sized fillets of pleasantly firm texture that is tender, white, and mildly
sweet with a high fat content that makes it almost impossible to overcook.
No matter how you feel like cooking it, from frying, smoking, grilling or baking
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striped bass can handle it. Start when you get your fresh Striped Bass fillets home, rinse them with cool water. Remove all red meat if any. Then bag your Striped Bass in zip-lock
freezer bags or plastic containers into whatever sized portions you choose. I use gallon
zip lock bags. If you are planning on freezing your striper cover
them with water, and add a few drops of lemon juice for freshness and a touch of baking soda. Make sure the fillets are covered with water. The ice
will protect the fillets against freezer-burn up to several months.
If your are going to cook them, put them in ice cold water over night with a
few drops of lemon, touch of salt and baking soda. When removed from refrigerator rinse in cold water.
Striped Bass are mentioned in Native American history dating back centuries. Striped Bass were also served at the nations first Thanksgiving.
If you have a favorite Striped Bass recipe and would like to share it.
Please e-mail to: arkansasstripers@aol.com We would enjoy adding your striper recipe along with your name if you like.
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