08-10-2005, 10:24 PM
The secrets with stripers are (1) to put them on ice as soon as you catch them, and (2) when you fillet them, use a very sharp knife and cut as much of the dark red meat as you can off the fillet. The red meat has a very strong taste to it. It takes a little extra time to cut the red meat out, but it really improves the flavor. I don't like them as well as walleye or crappie, but handled and prepared properly, and rolled in a mixture of half flour and half cornmeal and fried to a golden brown, they are pretty doggone good.
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