March showers bring the big striped prowlers. I’m just saying…
One Pan Striped Bass with Asparagus Recipe
Unless you're looking for extra fiber, it's probably best to fillet fish before cooking!
With striper season in full swing, I figured it was time to talk about one of my favorite aspects of these fish — and that’s eating ’em! Stripers have mild, white fillets that are absolutely delicious. In fact, I have a lot of clients tell me that they like ’em better than halibut. I’m not totally sure I’d go that far, but they’re pretty close.
To get some new ideas on how to cook ’em up, I talked to our man, Scott “The Sporting Chef” Leysath, the world’s leading authority on cooking stuff you catch and shoot (and also co-host of the popular TV show Hunt Fish Cook and he suggested his super easy One Pan Striper with Asparagus recipe.
“This one’s quick, easy, colorful and only requires a big skillet or wok and a handful of fresh ingredients,” he says. “When asparagus isn’t in season, substitute any green vegetable like broccoli, sugar snap peas or green beans. Check out your local Asian market for the best price on fresh vegetables!”Click here to read more…
The Kid’s First Striper
Took the kid out the other night for a quickie 1-hour (that’s about all a 4-year-old can handle) fishing mission on the river to dunk some sardines. It was a beautifully cool August evening, just dad and the monkey. On the first cast, his little rod doubles over and the fight is on! I have to hold the back of his lifejacket as the scrappy striper is determined to yank the kid over the side. It all looks like a scene from one of those long range tuna boats…rod pinned to the rail and the angler grunting as he struggles to lift the fish from the depths.
A moment or two later, I heaved the 15 incher, Coop’s first-ever striper, aboard. Judging by that grin, it might as well been 50 pounds! You should have seen my smile…
Grilled Soy & Sesame Striper
Spring is striper time out here on the West Coast (out East too!) and, in addition to being a really sporty fish to chase around with rod and reel, they’re damn tasty.
Striper flesh is firm and white — it’s a really a user-friendly fish that takes well to many cooking styles. While rolling striper chunks into beer batter and dropping them into a boiling cauldron of cholesterol is a my favorite way to cook it up, a much more artery-friendly approach is to grill it Asian style.
Scott “The Sporting Chef” Leysath, co-host of the popular cable show HuntFishCook shows us how…
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CA Angler nails a 70-pound inland striped bass!
Aug. 5, 2008 is a date that Frank Ualat of Gilroy, CA won’t soon forget.
Down to his last bait at Central California’s O’Neill Forebay, Ualat hooked this mammoth 70-pound, 6-ounce striped bass.
The enormous fish measured 52.5 inches long and had a 36-inch girth and was caught on a pileworm fished on an 11-foot G. Loomis Surf Series spinning rod and a Team Daiwa Advantage 4000 reel spooled up with 50-pound braid.
But that’s not the whole story…
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