What would you do with a 35 lb striper (rock fish)?!
Answers: My brother just gave me a 35 lb striper. It is in my fridge. I have a smoker but have never smoked a fish that big. I am thinking of cutting it into "steaks" but I think the spinal cord is probably a half inch thick. Ever steak a fish this big? Suggestions on brine? any links?
Oh, that sounds delicious!
Here's what I would do:
Cut off the head from gills up but leave the tail. Gut it and skin it, then pull out the spine and ribs by also halfing the fish, there are great videos showing you how on youtube and on America's test kitchen website.
Preheat oven to 350
Butter a pan and place the fish skin side down, butter the top of the fish.
In a little cup mix together 1 tbs garlic powder, 1 tsp salt, pinch pepper, 1 tsp cumin, pinch chili powder and italian seasoning.
Take two cups of minced Almonds, spinkle the spices evenly across the fish, then cover it with the almonds. Then sprinkle more spices on top of that.
lastly take lime juice and squeeze a little over the entire fish.
bake it for a 1/2 hour, but check before that to make sure you aren't burning or over cooking.
Then enjoy!
I think you should get your brother to help you hold it and fillet that bad boy. Then you can take the slabs of fish and make steaks.
Wow, nice fish! Why not filet it and smoke the filets rather than deal with cutting the backbone? We usually use a combo of a lot of brown sugar, a little minced garlic, salt and pepper. My son is a fishing guide in Alaska and they smoke a lot of filets...it works well.
first off ,if you fillet it you cant cut steaks because you will have removed all the bones ,secondly a striper that sized would look a lot better mounted than smoked (at 35 pounds it is gonna be one tough mother)and rather strong tasting as well,or you could cut it up for chum and go out again tomorrow
Wow!! My father used to deep water fish all the time, He would cut the steaks and then sever the spinal column With a skill saw. It is important to cut through the meat first or the meat gets ground up by the saw. Try a ginger teryaki sauce for the brine.
1/ 2 cup hoisin sauce
4 tablespoons soy sauce
4 tablespoons rice vinegar
2 tablespoons fresh garlic, minced
1/4 cup fresh ginger, minced
2 tablespoons dark sesame oil
1 cup kosher salt
1/4 cup brown sugar
2 quarters water
Soak in refridgerator for about 12 to 16 hours. Lucky you.
thats a lot of fish....I don't think steaks will do....fillet the big guy...
season the fillets with s&p ,lemon and butter wrap tightly in foil....cook at 425 for 20 mins....enjoy a good meal and make fish cakes from the remainder.\
1 pound flaked fish
1 large egg
1/4 to 1/2 cup of mayonnaise
1 teaspoon garlic powder
1 teaspoon Old Bay seasoning
1/2 teaspoon pepper
1/2 teaspoon apple cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon fresh lemon juice
make patties...roll in bread crumbs and fry in a little oil until brown....
You could cut it into steaks.... But i wouldn't when you leave the skin on a striper they tend to take on a verry fishy flavor.
When i filet any large fish i use a 12" slicer knife. Once the filets are off time to take the skin off make sure you get all the red under the skin off (thats what makes them fishy). Then cut into portion size. If you brine only do so for a short amount of time.
I have done it with a marinade made with equal parts lime lemon and orange juice all fresh squeezed a little garlic and S&P