HOME > Chowhound > Greater Boston Area >

Discussion

Strip T's Stripes for Striper Guy(s)

  • 10
  • Share

All you striper guys 'n gals (SG, of course I immediately thought of you the other day when we tried this): we had a stellar striper special earlier this week at Strip T's. Created by the Sous, brian, it was a kind of hot and sour salad of zucchini strips, spicy fresno chile salsa ,mushrooms and tomato jam (iirc), and topped by two smoked 'sea scallops.' The latter were actually a rillette of smoked striped bass, formed and seared brown on two sides- to look exactly like sea scallops.A clever visual trump for sure but even more important>>delicious.Neat balance of the smoke,sweet,hot and tang.
Apparently this spontaneous creation was a big hit w/ the staff as well, so maybe (if enough people ask for it?) they'll add it to a menu as a regular item.

btw, as a matter of education- does striped bass have a short season that's soon to end around here? (I seem to remember long ago living on martha's vineyard and the island being beseiged by striper fishermen at the official end of the season...in e.Oct?) And how might one compare the (unsmoked/natural) flavor of striped bass to sea bass or black bass?(chilean sea bass i'm familiar with, but i'm on shaky footing with the others. besides, isn't chilean sea bass not an actual bass/just a catchy moniker?) Thnx for helping wth this; i rarely order bass and it's high time i knew this stuff.

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Chilean sea bass is Patagonian toothfish.. http://en.wikipedia.org/wiki/Patagoni...

    1. Commercial striped bass season just ended. The season is just a month or so. Recreational fisherman can catch them year round.

      Unsmoked striper is just a really nice firm, meaty white fish. More flavor then say cod, not quite as meaty as halibut. Great also as sashimi.

      8 Replies
      1. re: StriperGuy

        thnx stripes.would you choose it over sea bass and black bass?

        1. re: opinionatedchef

          Over Chilean Sea bass for sure as it is largely flavorless. Over black bass, hmmm also tasty, but not local. I'll take fresh local striper over anything flown or trucked in from elsewhere.

          Striped bass is just yummy.

          1. re: StriperGuy

            we had a real nice version of it last night at EVOO, with a corn , bean and pork jus stew (one of those dishes that eludes adequate description). Maybe i'm crazy but i actually thought it tasted a little like blue fish; certainly similar meatiness.

        2. re: StriperGuy

          Any idea what the size minimum is right now? (And here I thought you were just a male stripper who couldn't spell)

          1. re: soylent_greens

            I believe it's 21 inches, two per person, same as last year. 28 for commercial.

            1. re: Pegmeister

              Ohmygosh no. It's been 28" and two fish for recreational for years:

              http://www.mass.gov/dfwele/dmf/recrea...

              Commercial is 34" and the number of fish you can keep varies by day of the week:

              http://www.mass.gov/dfwele/dmf/recrea...

              With the low fish limit and short season for commercial it is still not a very industrial fishery.

              1. re: StriperGuy

                Wow, thanks for the update. I best watch myself :)

            2. re: soylent_greens

              Who said that's not the case?