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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!
List of recipes on this page:
Here's what the experts say about the Striper:
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La Caravelle, Roger Fessaguet: |
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Would poach a
whole fish and serve with green sauce and mayonnaise. |
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Oceana, Mr. Moonen: |
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"It sold like
crazy." Was relieved and excited to see it (Wild Bass) back. |
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Daniel,
Daniel Boulud: |
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"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: |
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Prefer Wild
Striped Bass over farmed striped bass:"It's muddy and bland" he says of
the farmed variety. |
Poached
Wild Striped Bass:
also known as: Striper, Linesider, Rockfish
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 hoursSource:
NYT |
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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. |
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Lemon Herb
Vinaigrette
- 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 |
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- 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 |
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Fennel Sauce With Anchovies And
Capers
- 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 |
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Revised: January 23, 2005
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