Fresh Seafood

This section has articles on preparing, cooking and serving all types of seafood, including fish, lobsters, crabs, shrimp, clams, oysters, scallops and other seafood.

By daybreak
Published: July 25, 2007
Print    Email

Striped bass or "rockfish" can be a delicious fish for the table. A few simples steps are important in caring for the fish prior to cooking. The fish should be stored on ice and laid out flat until cleaned. Once the fish is home, it can be rinsed thoroughly and filleted.

Cleaning methods vary and either procedure can be used. The fish can be scaled and the skin left on, filleted and then
skinned or the skin can be cut around the perimeter of the fish
and pulled off with pliers.

The skin-on method works well for smaller fish which are baked or grilled. Skinning the fish before
filleting has some advantages, the most important being speed. Filleting the fish and then cutting the skin off removes the
most dark meat and leaves the highest quality portion, although some fish is lost in the process.

Striped bass can be enjoyed in several ways. Small rockfish are delicious fried, broiled, grilled or baked. Larger rockfish have beautiful firm white flakey flesh andare perfect for grilling, broiling, fish cakes and other cooking methods.

The following are a few Striped Bass recipes:

Dijon Rockfish

Ingredients:

1 lb striped bass fillets
2oz. white wine
2oz. mayonaise
2oz. dijon mustard  

Instructions:

This one is real simple but it's also really good.

Mix equal parts of white wine, mayonaise and dijon mustard and
wisk until smooth.  

Pour over fish fillets in baking dish and bake at 400 degrees
for 20 minutes or until done.

Lemon Butter Rockfish

Ingredients:
1 lb. striped bass fillets
1/2 fresh lemon
1 tbsp. butter
1 tsp. olive oil
1/2 tsp. Old Bay crab seasoning or equivalent

Instructions:

Preheat oven to 400 degrees.

Drain fillets and lay in a casserole dish basted with olive
oil.

Squeeze lemon over fillets, drizzle with melted butter and
sprinkle with crab seasoning.

Bake for 10 minutes or until fish is white on the outside and
still slightly pink in the center.

View Comments (0)