Question on cooking Striper filet

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Question on cooking Striper filet

retch_sweeney Offline

WeakFish

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05-19-2013, 06:28 PM

If you salt the fillets and roll in paper towels to remove excess moisture, they will be much firmer. I do this with fresh fillets that feel less firm and with previously frozen fillets, especially crappie.
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Question on cooking Striper filet - by Crimson - 05-17-2013, 11:40 PM

Re: [Crimson] Question on cooking Striper filet - by Ngrumm - 05-18-2013, 12:45 AM

Re: [Ngrumm] Question on cooking Striper filet - by Crimson - 05-18-2013, 04:33 AM

Re: [Crimson] Question on cooking Striper filet - by Ngrumm - 05-18-2013, 06:33 PM

Re: [Ngrumm] Question on cooking Striper filet - by Crimson - 05-18-2013, 08:37 PM

Re: [Crimson] Question on cooking Striper filet - by a_bow_nut - 05-18-2013, 01:16 AM

Re: [a_bow_nut] Question on cooking Striper filet - by Crimson - 05-18-2013, 04:36 AM

Re: [a_bow_nut] Question on cooking Striper filet - by PBH - 05-20-2013, 03:22 PM

Re: [PBH] Question on cooking Striper filet - by CoyoteSpinner - 05-22-2013, 07:04 AM

Re: [CoyoteSpinner] Question on cooking Striper filet - by PBH - 05-22-2013, 03:21 PM

Re: [Crimson] Question on cooking Striper filet - by retch_sweeney - 05-19-2013, 06:28 PM

Re: [retch_sweeney] Question on cooking Striper filet - by Crimson - 05-20-2013, 03:27 AM

Re: [Crimson] Question on cooking Striper filet - by rincon_madness - 05-20-2013, 02:39 AM

Re: [rincon_madness] Question on cooking Striper filet - by Crimson - 05-20-2013, 03:33 AM

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