[travelingwaves]

I have a change in thought about the health risks for fish consumption especially stripers in this area. I use to think that contamination levels in these fish are too dangerous for eating but yesterday watched a chief on cnn out off long island prepare a nice 8lb striper with radicio onions potatoes salt lemon and erbs oil rubbed in a roaster over baked for about an hour and a half at 350 ! degrees i'm going for fresh fish soon!

 

[janus]

travelingwaves wrote:
I have a change in thought about the health risks for fish consumption especially stripers in this area. I use to think that contamination levels in these fish are too dangerous for eating but yesterday watched a chief on cnn out off long island prepare a nice 8lb striper with radicio onions potatoes salt lemon and erbs oil rubbed in a roaster over baked for about an hour and a half at 350 ! degrees i'm going for fresh fish soon!

I'm missing the point! But here's another way, take the same size striper filet it with skin on. take one of the filets and get all the pin bones and moisture out of the skin while heating a large cast iron pan and setting the oven to broil with rack in middle of oven.

Dry both sides of fish really good and rub with one or two cloves of crush garlic. Put regular olive oil in pan. Season both sides of fish with s/p place skin side down in very hot pan. When sides turnup and you can lift witout it sticking, sprinked with bread crumbs and evoo and put into oven for about 15 minutes or until bread crumbs start to turn brown. Take out Squeeze some fresh lemon juice and throw a few capers in the mix then serve with some dutch noodle tossed with evoo and wash it down with a bottle of Pinot Gris.

 

[fish4me]

Chances are that you're catching the same fish in the sound later on in the season.

 

[DandJfish]

Correct answer

Fish4me

, not to mention that the Hudson river has been opened up to commercial fishing for some time now

.

 

[travelingwaves]

up to what size is good for eating? not really big on stripers..catch and released about a dozen, kepted a couple that were about 14 lbs and they were grilled.. it's been over tens years and wondering what's the best size for cooking. thanks ahead

 

[seamister63]

best size

The smallest you can legally keep. Bleed the fish and put in icy-salt water right after you catch him. Big ones are terrible to eat, no matter what type of fish. Maine has the best regs going (20-26"). A nice 20" bass is **** good eating.

-Tim

 

[fish4me]

I agree. Bleeding the fish and keeping it chilled make a world of difference in how it tastes.

 

[toghead]

EATING STRIPERS

MAINE IS ON THE RIGHT TRACK.MAYBE THEY SHOULD MAKE IT TWO FISH 20 TO 26.BETTER TASTE,LESS CHEMICALS,LARGER BREEDERS RELEASED FOR FISHING FUN AND MAKING BABYS.ANY EGGHEAD MORONIC NJ.FISHERY PEOPLE LISTENING?

 

[FishFooler]

Slot makes sense to me..

It kills me to let go a 24 inch striper, way better eating then a 34 and I catch a lot in that 22-26 inch range. I read a letter in OTW magazine last night about a group of 4 novice anglers who chartered a boat last year. None of them had ever caught a striper. They had a great Captain I guess and ended up keeping 4 fish: 41 lbs, 43 lbs, 45 lbs and 52 lbs. The guy wrote "I didn't even know these fish got that big" and he went out and bought himself a center conscle this winter and is entering the Striper Cup Tournament. Catching 40 lb bass is easy after all! Don't get me wrong I fish for meat and for fun so call me jealous or snobby but I've only caught one 40 lb bass in 25 years of trying and there was no way I was keeping it. BTW, along with the bleeding and slush it helps the taste (and the polutant issue too supposedly) if you take the time to trim the dark meat off the fillet.

 

[tonyzfishin]

Always kept a smaller fish for the table and let the bigger one's go to spawn ,also found that bleeding and icing a fish does wonder's to the taste of the fillet.....

This post edited by tonyzfishin 05:49 PM 03/30/2008

 

[angler8]

bleeding a fish

what is the proper way to bleed a fish?

 

[travelingwaves]

fish4me wrote:
I agree. Bleeding the fish and keeping it chilled make a world of difference in how it tastes.
Tim, you are absoluely right in that the smaller schoolie size are best fit for human consumption. There is no doubt all fish have unsafe levels of contaminants and this is why I wish for updated size limits such as you mentioned.

 

[travelingwaves]

toghead wrote:
MAINE IS ON THE RIGHT TRACK.MAYBE THEY SHOULD MAKE IT TWO FISH 20 TO 26.BETTER TASTE,LESS CHEMICALS,LARGER BREEDERS RELEASED FOR FISHING FUN AND MAKING BABYS.ANY EGGHEAD MORONIC NJ.FISHERY PEOPLE LISTENING?
I read you and agree, smaller bass are way much better eating in all respects.

 

[jonthelawyer]

Have you ever seen the number of toxic superfund sites that line the Raritan River in Middlesex County. Flounder up in the rivers scare me. I agree, Maine has the most reasonable slot limit and I never leave without at least one Striper for the table. I also wait till the end of May and June to get my Flounder fix in Maine.

 

[MakoMike]

If you're concerned about the health risks of eating any fish, you should skin it and remove as much of the dark meat just underneath the skin as possible, that's where about 90% of the toxins accumulate.

 

[seamister63]

angler8 wrote:
what is the proper way to bleed a fish?


Grab the fish with the belly facing you, grasp the gills, spreading them apart, and let the weight of the fish hold them open against the resistance of your hand. Then, slit the fish's throat as close as possible to where it meets the gill region, and cut almost all the way to the backbone. Hope this helps, its easier to show someone than tell them how to do it.


-Tim

 

[travelingwaves]

I always snap the fishes neck (small fish like trout under 2 lbs) i use my fore finger and middle finger to grasp between both gills and with the other hand grasp the body and quickly snap it's neck,, imo quick and easy kill this method always bleeds the fish too. gut and ice the fish asp too to preserve freshness.

i always like to keep the fish off water after killing it but if it is below 50 degrees water it will work for a few hrs.however,ice is always recommended.