Originally Posted by
Bushrod
...I did bring home two 20-pound striped bass...got several bags of nice fillets in the freezer....having never cooked these critters before, can anyone tell me: 1) do you remove the dark red meat before cooking? 2) what's your favorite way to prepare the fillets? Thanks for any info...
Bushrod :-)
I always remove the red meat. It gets pretty strong tasting if you don't. Some people will leave it in because they like a strong tasting fish but not I. I bake it
w/butter on it covered in tin foil for about an hour at 350.
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