Hybrid Striped Bass Filleting

Discussion in 'OGF Kitchen' started by napsax, Nov 14, 2008.

  1. Could any brave soul show/tell me how to properly fillet a hybrid striped, or white bass. The dark red flesh I hear needs to be removed for the fish to taste right. Is this really true? I've yet to taste a hybrid that I enjoy. The Ohio R. is my source, and I just can't get a good clean taste out of those species. My fish usually run about 20". Is that too big for good meat? I usually store/freeze the fillets in a bag of tap water with a dab of vinegar. Suggestions Please???
  2. when i lived in Georgia we would catch striper up to 20 lbs and hybrid in the 5-10lb range. filet like a walleye, cut out all the red. we would then butter some foil, squeeze some lemon juice over the filets close up the foil and put on the grill for 15 minutes or so. didn't matter the size, it is wonderful. mild, but with enough substance to know you are eating something. but get out all the red and keep the fish on ice from catching to cleaning.