04-12-2016, 05:23 PM
Wipers and Stripers - very tasty if prepped right.
I bleed the fish for 10 minutes. I cut the gills and throw them in the water. I have a live well so it's pretty easy. A stringer would work also. After 10 minutes, I put the fish on ice. Doing so keeps the meat fresh and firm. When filleting, I ALWAYS remove the dark red layer next to the skin. It's NASTY. Favorite way to cook them is in Tempura batter. Give it a try! It really helps!
Steve
[signature]
I bleed the fish for 10 minutes. I cut the gills and throw them in the water. I have a live well so it's pretty easy. A stringer would work also. After 10 minutes, I put the fish on ice. Doing so keeps the meat fresh and firm. When filleting, I ALWAYS remove the dark red layer next to the skin. It's NASTY. Favorite way to cook them is in Tempura batter. Give it a try! It really helps!
Steve
[signature]