Getting back at it.
So the other day I got my first Striped bass keeper, and I really never kept them. But the wife got addicted to getting fresh fish, so I brought one home.
And after cleaning it and filleting it, I just had to do the first thing I wanted to do...
Sashimi.
Sliced up half a fillet, and I went to town. OMG...it was perfect, it was almost as good as blackfish sashimi, and 3 times better than porgy sashimi.
The next day, when I got home. The wife made up some striped bass Carpaccio... with one fillet...and after eating it, I wanted to gobble down the last part of the fish...but one fillet was actually enough...for a meal for two. A white wine from New Zealand, Oyster Bay, went with it perfectly.
The the last of the fish, the wife breaded it with some egg and flour, fried it lightly, and baked it to finish cooking it...made her own tartar sauce...and I think I will be going after stripers with the intent of having a good meal once or 3 times a week.
For Easter, she made some sushi...
This will be a new tradition in my house.