Cooking striper and hybrid

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water bouy

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On a cooking show yesterday a guy baked a whole hybrid bass with the skin on. He scaled it and took out the gills and the innards but left the red stripe under the skin. I was always told the red stripe had a bad taste but it's been awhile since I cooked one either way.
 
We do that allot. We eat around the red stripe. Really good that way!

Check out this 5 minute video, Alton is an awesome foodie! :LOL2:

https://www.foodnetwork.com/videos/salt-crusted-bass-93322
 
Jim said:
We do that allot. We eat around the red stripe. Really good that way!

Check out this 5 minute video, Alton is an awesome foodie! :LOL2:

https://www.foodnetwork.com/videos/salt-crusted-bass-93322


What? Make an igloo out of 6 lbs of salt sounds crazy, but it did turn out awesome. I wonder if this would work with trout.
 
Jim said:
We do that allot. We eat around the red stripe. Really good that way!

Check out this 5 minute video, Alton is an awesome foodie! :LOL2:

https://www.foodnetwork.com/videos/salt-crusted-bass-93322

That looks incredible. I will have to try that.


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