By Eileen and Paul Goldfinger, Editors @Blogfinger
The striped bass has been a major prize for Ocean Grove fishermen for generations. In the 1980’s, stripers became endangered, but they came back by 2007.
In recent years, stores have not been allowed to sell them, although licensed fishermen are allowed to catch them, however there are strict rules governing size and numbers.
Eileen caught a striped bass at Wegmans, but it was a farm-raised hybrid striper. (see photo above) .
Wegmans sometimes carries these fish which are a cross between a striper and a white bass. A Wegmans seaman filleted the fish which weighed 1.9 pounds. It yielded a one pound fillet with the skin.
Eileen found the meat to be pinkish, but it was snow white when it was cooked, and it was delicious, coming off the skin easily with a butter knife.
Here is an action video filmed live by our movie crew in Eileen’s kitchen, and below that are her instructions for sautéing a hybrid striped bass.
Turn on the music below during the video. Repeat the video during the music by clicking on the “again” symbol at the lover left corner.
Heat a mixture of 2 tablespoons extra-virgin olive oil and 2 tablespoons of margarine in a 12 inch nonstick fry pan until the margarine melts and the mixture is sizzling.
Rub paprika and freshly ground black pepper on the fillets. (Approximately 1 pound). Sauté the fillets skin side up for 10 minutes on medium low heat.
Dice 3 scallions & 1/4 bell pepper, and add them to the pan after the 10 minutes .
Then you are ready to flip the fish over and cook on the skin side. Raise the heat to medium and continue cooking for another 10 minutes.
During the last five minutes of cooking use a spoon to baste the fish with the oil/margarine mixture bubbling in the pan.
Serves 2
SAVOY CAJUN BAND with Cathy Fink and Marcy Marxer: