Striper Cooking

Striped Bass are being caught almost all season long. From a boat in the Ocean or the Bay. Later in the season August onwards you may be able to surf-cast them in the ocean. Striper are the prize catch and everybody is quite proud to have caught one (Observe legal size rules of 32 inches). Striper used to be rare here after their spawning grounds in the Hudson River had been polluted. But consistent and stringent clean up has brought back the Striper to our region. Legal size rules were put in place to give adults a chance to spawn.

Fire Island Cooking: Striped Bass or Striper. Send us your favorite Striped Bass or Striper recipes and we'll add them for you. One of the greatest local fish to eat!

La Caravelle, Roger Fessaguet:		Would poach a whole fish and serve with green sauce and mayonnaise.
Oceana, Mr. Moonen:		"It sold like crazy." Was relieved and excited to see it (Wild Bass) back.
Daniel, Daniel Boulud:		"There are few fish that really belong in the upper caste. Wild Striped Bass is one of them. It's very special because it's not a fish that sits around much."
Le Bernardin, Eric Ripert:		Prefer Wild Striped Bass over farmed striped bass:"It's muddy and bland" he says of the farmed variety.

3    Cups White Wine
5    Sprigs Thyme
1    Bulb Fennel, cut into wedges, with greens
reserved
2    Carrots, peeled and cut into 1/2-inch
diagonal slices
1    Onion sliced
2    Cloves Garlic, peeled
10 Peppercorns
2   Tablespoons Kosher Salt
2   Thin Slices Lemon
1    6- to 10-pound wild striped bass, gutted,
fins trimmed and cleaned.
Olive Oil for brushing

Total time: 1 1/2 hours

Source: NYT

1. In a fish poacher or a deep roasting pan, combine the wine, 4 quarts water, thyme, fennel, carrots, onion, garlic, peppercorns, salt and lemon. Bring to a boil; reduce heat and simmer for 10 minutes. Turn off heat, and let cool to ambient temperature.

2. Measure the striper at its thickest point. If using a roasting pan, wrap fish in cheesecloth and tie ends with a string. The ends of the cheesecloth serve as handles for removing the fish later. Lay the fish in the cooled liquid. If there is not enough, add water. Bring to a simmer only. When bubbles begin appearing on the surface, begin timing at 7 minutes per inch thickness.

3. When time is up, turn off heat and let cooking liquid cool to the touch. Carefully transfer the fish to a serving platter. Reserve a cup of poaching liquid to make a sauce. With a small knife, peel away the skin and excess fat from head to tail. Brush fish with olive oil. Serve warm or at room temperature, passing a bowl of sauce.

Yield: 1 serving per pound.

1/4 Cup Lemon Juice
2 Teaspoons Dijon Mustard
1 Large Shallot, minced
Kosher Salt and Ground Pepper
2/3 Cup Olive Oil
2 Tablespoons chopped Tarragon
1 Tablespoon Chopped Parsley
1 Tablespoon chopped Basil
1 Tablespoon Thinly sliced Chives
3 Teaspoons Capers

Total time: 10 minutes

1. In a medium bowl, combine lemon juice, mustard and shallots. Season with salt and pepper. Slowly add olive oil, whisking to emulsify. Stir in tarragon, parsley, basil, chives and capers. Season to taste with salt and pepper. Serve with poached bass

Yield: 6 servings

1/2 Cup plus 1 Tablespoon Olive Oil
1/2 Bulb Fennel w. Leaves, finely diced
1/4 Cup Finely Diced Onion
1 Clove Garlic, minced
2 Baby Yukon Gold Potatoes, peeled, boiled: and riced (about 1/3 cup)
4 Anchovy Fillets, chopped
1 1/2 Tablespoons Capers, roughly chopped
1/3 Cup Orange Juice
1 Tablespoon Cherry Vinegar
2 Tablespoons Poaching Liquid from striper
1/2 Cup Chopped Parsley: Kosher Salt and freshly ground black pepper to taste

Total time: 20 minutes