01-25-2007, 01:04 PM
I would say the taste factor is a trait unique to Stripers. I've never tasted a fish in a larger size that was as good as the smaller ones; ocean or freshwater. That's impressive.
Would you compare the taste to Flounder, or something more along the lines of Bluefish? How do you cook it? I'm asking all these questions because I might just make my way to Santee to give it a try. I've said that in the past, and wasn't able to make it there for what ever reason. It seems like everytime I want to try'em, something happens. LOL, go figure.
I worry about putting my boat in Santee as well. There's alot of stumps and tree tops submerged in Santee, not a safe place to fish if you don't know the water atleast decently. I honestly can't say that the benefits out weigh the risks.
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Would you compare the taste to Flounder, or something more along the lines of Bluefish? How do you cook it? I'm asking all these questions because I might just make my way to Santee to give it a try. I've said that in the past, and wasn't able to make it there for what ever reason. It seems like everytime I want to try'em, something happens. LOL, go figure.
I worry about putting my boat in Santee as well. There's alot of stumps and tree tops submerged in Santee, not a safe place to fish if you don't know the water atleast decently. I honestly can't say that the benefits out weigh the risks.
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