05-17-2013, 11:40 PM
I was at Lake Powell all last week and we reserve one or two nights on the menu for fish. We cooked some crappie, walleye, and a few smallmouth filets with panko bread crumbs, pan fried.
Also, we had caught a few Stripers, which we don't usually target, but catch here and there when fishing for the other species.
I filet the Stripers, cut the red meat away and then cut the long filet into smaller pieces. Also cooked the Striper meat in panko bread crumbs in a pan.
The Striper meat seemed very mushy to me, where the other fish meat was pretty firm, more to my liking. I'll add that all fish are well taken care of before we filet.
I have eaten sea going Striped Bass meat raw, so I don't have anything against the species. Just wondering if others have found a cooking method that preserves some flakiness, firmness of the meat.
Thanks for any advice.
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Also, we had caught a few Stripers, which we don't usually target, but catch here and there when fishing for the other species.
I filet the Stripers, cut the red meat away and then cut the long filet into smaller pieces. Also cooked the Striper meat in panko bread crumbs in a pan.
The Striper meat seemed very mushy to me, where the other fish meat was pretty firm, more to my liking. I'll add that all fish are well taken care of before we filet.
I have eaten sea going Striped Bass meat raw, so I don't have anything against the species. Just wondering if others have found a cooking method that preserves some flakiness, firmness of the meat.
Thanks for any advice.
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