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Captain John Smith,
wrote in his journal in 1614 "that Striped Bass was a most sweet and
wholesome fish as ever I did eat" and In 1634 William Wood, in his New
England's Prospect, called the Striped Bass "one of the best fishes in the
Country . . . a delicate, fine, fat, fish."
The Secret Revealed for the Best Tasting Fish!
Striped Bass Nutrition Facts
Striped Bass is tasty prepared in just about any way you
want.
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 milk jugs. 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 for 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 Vass 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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