Striper Recipes

Hey all, I've tried a handful of stripers a few different ways now: panko breaded and deep fried, panko breaded and fried in butter, and sauteed in butter with SPOG sprinkled on.  Sauteed was not great - it came out kinda dry and had some notes of the mud bottom I caught it in, haha. 

Anyone smoke or grill stripers?  Looking to expand my horizons a bit here, but a bit worried that the mud flavor will permeate through. 

Has anyone noticed a flavor difference between smaller and larger fish?  Or in location where taken, ocean vs bay vs delta?

Thanks for any secrets to success here!

Twice cooked Chinese style...

Try this recipe...

https://www.marthastewart.com/338824/grilled-striped-bass

Right on, thanks for the suggestions!

Eddie, I hadn't heard of twice cooked fish, gonna have to try that for sure!
I found this - kinda what you are thinking of?
https://www.chinasichuanfood.com/twice-cooked-fish/

I also found this page in the "Recipes" section go figure, haha.  Some more good ideas I never thought of, not sure how many would go well with striper. 
https://honest-food.net/fish-and-seafood-recipes/


Anyone ever make ceviche out of striper?  Seems like about the right texture for that, but I'm not sure the flavor would come out right. 

Da way for fish is to steam then top with herbs, garlic, ginger, lemongrass, cilantro then heat favorite oil and pour over top to create seared seeped in flavor and an oil flavored sauce.  Finish with shoyu and lemon.  Those aren't my favorite toppings but it's a technique you can take to the moon.  Putanesca style, capers, kalamata, chopped and sun-dried tomatoes...olive oil, Basil, garlic, toppings...anykine you tink has good flavor combo after hot oil is poured on top...

Twice cooked is steamed then hot oil...don't be shy on the toppings...

Da way for fish is to steam then top with herbs, garlic, ginger, lemongrass, cilantro then heat favorite oil and pour over top to create seared seeped in flavor and an oil flavored sauce.  Finish with shoyu and lemon.  Those aren't my favorite toppings but it's a technique you can take to the moon.  Putanesca style, capers, kalamata, chopped and sun-dried tomatoes...olive oil, Basil, garlic, toppings...anykine you tink has good flavor combo after hot oil is poured on top...

Twice cooked is steamed then hot oil...don't be shy on the toppings...

Ah, I can dig that, will have to try.  Thanks!

my favorite way to eat fish is whole steamed, but I don't have a big enough pan for a striper, so I went with slow poach in butter.

I used to grill stripers all the time.  Salt n pepper, then grill the flesh side down for 2 minutes to sear it then flip.  Skin side down for another 4 minutes. Slather with bbq sauce (preferrably a Carolina style with some kick but have also used sweet sauces with good results) cook for another minute. Adjust times for size of stripers, but that should do it for the skinny keeper fish.

Da way for fish is to steam then top with herbs, garlic, ginger, lemongrass, cilantro then heat favorite oil and pour over top to create seared seeped in flavor and an oil flavored sauce.  Finish with shoyu and lemon.  Those aren't my favorite toppings but it's a technique you can take to the moon.  Putanesca style, capers, kalamata, chopped and sun-dried tomatoes...olive oil, Basil, garlic, toppings...anykine you tink has good flavor combo after hot oil is poured on top...

Twice cooked is steamed then hot oil...don't be shy on the toppings...

Ah, I can dig that, will have to try.  Thanks!

I'm still not a fan of the bloodline in a striper though...I do this technique with fillets, no skin...

I like my stripers either pan-fried in a cast iron skillet, or poached in a white wine/cream sauce. The first way is pretty self-explanatory, but here's how I do the white wine/cream sauce:

1. Melt 2 tablespoons of butter in a skillet on low-medium heat. Add 3/4 to 1 finely chopped onion (yellow or white) to the skillet, and cook until it's caramelized.

Optional: If you have wild mushrooms, this recipe pairs GREAT with chantrelles, porcini, hedgehogs. Slice those up and throw them in to saute with the onions.

2. Add 1/2 cup of chopped fresh dill (dried also works) to the skillet.

3. Add 3/4 to 1 cup of white wine to the skillet. I like chardonnay, but Sauvignon blanc works too.

4. Add 1/2 cup of heavy whipping cream.

5. Season the striper fillets (fatty red meat removed) with a little salt and pepper. Lay the fillets on top of all the other ingredients in the skillet.

6. Cover and cook on medium heat for about 10 minutes, or until the fish flakes easily with a fork. Remove from heat and serve over steamed rice.

It's been a minute since I ate California striper, but the Oregon stripers are downright delicious with this recipe. Haven't much noticed a flavor difference in the small vs bigger ones, but then again, I release the ones over 10 pounds. The recipe also pairs well with lingcod and rockfish.

Nice, right on guys, thanks!  Looking forward to trying these ideas!

Have to bump the twice cooked/steamed whole with the veg and hot oil
-the hot oil i like to add garlic when smoking for striper. and for rock cod, but not if the fish has plenty of flavor

I've done poke with ocean caught ones. sashimi too. candled the fillets just to make sure for worms. wouldn't reccommend routinely, but it had the consistency halfway between yellowtail and snapper. Avoid the bloodline for the most part, but like hamachi, some can be included for flavor.

Scaled fillet, then poached in a vac seal bag sous vide in my instant pot with butter, olive oil, thyme, and parsley then served over a bed of cous cous and a mediterranean salad

miso cod brined, a 1 to 1 of miso paste (white or yellow) and a cooking wine mixture. sake and mirin. little sugar and garlic, mix until pancake batter consistency. preferably scaled fillets, then broil or grill.

Whole fish scaled and spatchcocked. Salt brined then put skin side down on the grill, open faced and with a light brushing of neutral oil. One rojo sauce, one verde sauce on each half of the inside of the fish. Flip and grill until lightly charred, then serve garnished with cilantro. Rice or tortillas, or whatever you want to do with grilled fish. Saw it on the beach in baja, but not with striper.

If you look into Pacifico Aquaculture, they're based out of socal/baja and raise ocean stripers for the market. I've seen them sold at places like whole foods and local fishmongers, and had it at restaurants in San Diego. They have a good list of recipes, particularly latin inspired, for specifically stripers since they raise them down there. some recipes can be seared/raw, i'd avoid those if the stripers are caught in freshwater. I did sashimi a delta holdover during college, not my brightest moment nor an easy next few days on the GI.