So I went fishing this weekend...

[chef_boy_RD]

We chartered a boat to go out on the bay and went trolling for Rockfish. We ended up with 7 between 34-42 inches and the filets were huge. I was experimenting with making marinades last night and came up with a decent one. My measurements weren't that accurate but I ended up using lemon juice, soy sauce, a little mustard, pepper, a bit of hot sauce, pepper, corriander seed, and a pinch of garlic. I let it marinade about 4 hours and just put it on the grill and it turned out great. I've only had Rockfish a few times but I enjoyed it a lot, and I have enough to last several meals this week

[KYHeirloomer]

Good job, Chef.

Did you filet them all? If not, here's a reward for a job well done:

Baked Striped Bass With Shrimp

1 who striper, 5-7 lbs
1 onion, choped
2 tbls buttr
1 tsp parsley
1/2 tsp paprika
1 1/2 cups mushrooms, choped
1/4 cup white wine
1 can (4 1/2 oz) small shrimp
1 1/2 cups bread crumbs
Melted butter
1/2 cup white wine

Saute the onion in butter. Add parsley, paprika, mushrooms and 1/2 cup wine and cook lightly. Just before removing from heat fold in the drained shrimp. The addthe crumbs and enough white wine to moisten the stuffing.

Fill the fish with stuffing and secure with skewers or toothpicks. Place the striper in a greased boasting pan and brush with melted butter. Add 1/2 cup wine to the pan. Preheat oven to 350F and bake about 55 minutes until the fish flakes, adding more wine if necessary. Serve with lemon slices.

[chef_boy_RD]

Didn't filet them myself. Next trip out I might try my luck at it. Thanks for the recipe looks great!

[KYHeirloomer]

Good looking group, Chef. And the fishermen ain't too bad themselves.

Something to keep in mind. If you like baked, stuffed fish, and can plan ahead, try cleaning them from the back.

What you do is cut down on either side of the backbone, as if you were going to filet them. But continue the cuts down into the stomach cavity, without cutting the belly skin. Remove backbone and ribs, and clean outthe entrials and gills as usual.

Granted, this is just as much a PITA as it sounds. But you wind up with a much better package for holding the stuffing. And it makes a much prettier presentation at table.

[chef_boy_RD]

Yeah sounds a little bit out of my skill level, but I can always work up to that. I've never baked an entire fish before, but it would definitely go over great as far as presentation

[KYHeirloomer]

Don't self-intimidate yourself. It sounds more complicated than it is. Basically you are gut & gilling from the back instead of the belly. It's a little more time consuming, and a little more messy. But worth the effort, IMO.

I would start with a fresh water fish to learn the technique. Maybe a trout or small black bass. Yellow perch would be ideal.

By the time you're comfortable with the technique the puppy drum should be running, and it's an ideal method for cooking a small one of those. Ditto small channel bass. I would reserve stripers the size you've been catching them for a party. But a barely-legal one would work nicely for a family meal.

[chef_boy_RD]

I know our catch limit during trophy season is one per person per day 18" and up, but later in the season we can have 2 between 18"-24" I believe. Still a bit intimidating. I'm going to search YouTube to see if I can come up with a video of someone demonstrating it.

[KYHeirloomer]

I thought it was, in practical terms, a 16" limit. Some places you measure from lips to end of tail, in others from lips to fork. But, admittedly, I haven't kept up.

Even so, an 18 inch striper isn't all that big. And once you exclude the head, the edible portion is barely more than a foot, a nice size for 6 portions.

Hey! Are we the only anglers on the list? I'm surprised nobody else has jumped in.

[chef_boy_RD]

I know, really! The filets we got out of those monsters were massive. Wish there wasn't a limit, but I guess that's what overfishing the bay for so many years will do

[Cook Chatty Cathy]

OK KYH! At your invitation I am jumping in.........LOVE to fish and eat my catch; no catch & release for me!!! I just have not been in a while and I miss it. But I must say my favorite means of fishing is with a cane pole and catching catfish and brim!!! Just pan fry the brim and deepfry the cat's and yep I clean 'em myself. Chef Boy once you get the hang of fileting it's a cinch You just need a good sharp knife.

KYH I love the recipes and ideas you have posted here though! LOVE stuffed fish, but my all time favorite is Grecian Style broiled fish. Not much of a chance to do salt water fishing here, but lots of fresh water fishing. I miss it

By the way Chef Boy I am unable to open the photo you posted maybe can you put it as a photo on your profile and then I can see it?
Thanks, CCCathy