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Catch Clean & Cook Striped Bass
3K views
May 22, 2024
This video is about how to catch, clean and cook striped bass using a really easy recipe that Chris loves for light flaky fish. Join us as we go from on the water to on the table in the same day, and learn a few handy tips along the way. Don't miss this video on how we rig up for live bait: https://youtu.be/0-YL2GtNoq4 Gear up: Chris' style fillet knife - https://amzn.to/3wPqOX9 BUBBA 6" Ultra Flex fillet knife - https://amzn.to/3hR2mQZ BUBBA Cordless Electric fillet knife - https://amzn.to/3kyPDEa In this video: 0:00 - Catching striped bass on live bait 0:27 - What you need in the kitchen 1:08 - How to clean striped bass 7:08 - Preparing striped bass fillets 8:22 - Preparing your pan 9:18 - Cooking the fish fillets 10:33 - Flipping a fish fillet 11:50 - Eating striped bass
View Video Transcript
0:00
Hey guys, this Chris with Lake Hub
0:02
Hey, check out this Joker we caught today. We're out using some live bait
0:06
Check out our live bait video rig. We just drop down some 3-inch shad
0:11
down about 10, 20 feet out on one of the points here, Lake Texoma. Hook this monster
0:16
I'm going to clean this thing. I'm going to show you how to take this thing home. I'm going to show you how to flay it up, how to clean it
0:21
And I'm going to show you what my favorite recipe is to cook these striped bass with
0:25
It's very simple, and I'll meet you in the kitchen in a few minutes. Hey guys, welcome to my humble kitchen
0:31
Last time you saw me, we're out on the water. We got some really good striper today
0:36
I'm going to show you how to clean and cook those. First I brought them in, out of the ice, once I caught him
0:45
I stuck them in the ice. Oh, wow, look at that. He's bigger than my cutting board
0:50
So all I need is I need a bag to put the fish in, right
0:56
I need a garbage. garbage bag to put the to put the carcass in and the stuff we don't use and I need a
1:04
flay knife that's it and this is my old trusty fillet knife the way I like to clean the
1:10
fish is I like to start up here at the top put in a cut as you see I need to
1:17
sharpen my filly knife put a cup in cut in near the top and then I run along and I
1:24
run along the backbone just feeling my way way with the tip of the knife all the way down the back of the fish
1:38
Okay. You can feel the knife blade kind of bump along the backbone of that fish
1:47
Then as you, as you can see there, take a little bit more at a time
1:51
And as I get through the meaty part of the fish, which is the top part here, I get down here to where the ribs are
1:56
ribs are and some people like to cut through the ribs I kind of you know when you guys
2:02
are like mass flaying fish at the dock they'll just cut through the ribs and cut
2:07
this piece out I like I'm at home I like to take my time and just cut around
2:11
that and then just cut that off once we get down to here to the belly I don't
2:17
don't like to poke into the belly if I can help it because it releases a
2:21
bunch of gases and stuff or it's just it just it just makes it gross sometimes it
2:25
It makes the meat a little gross. And then right here is where the bottom is
2:31
You can go on the other side of the backbone and then just lay your knife down along that backbone
2:37
and come all the way to there. I, if I had a bigger cutting board, right
2:44
I've had a much bigger cutting board, I flip this over and then I just skin it
2:49
Since I only have this little tiny cutting board and this gigantic striper
2:54
I'm going to go ahead and cut this. cut this off so then I can just skin it right here okay look at all that white meat right there and then I just take a little piece when it connected to the fish and you flip it over it holds on to the skin when you do this part so that you can actually save this little bit of meat
3:13
But right here I just grab a hold of it, lay my knife down along the skin
3:23
Okay. And then just go the way through and there you go. Another thing you can do
3:31
is rip out this vein if you don't like it. This vein right here is when it's really cold, you can just grab it and rip it out
3:39
But this vein right here is just where the like fishy taste lives
3:44
And you can just cut that out. Okay? Once you get a kind of get a hold of it, you can kind of rip it out
3:55
And it will save some of the fishy flavor. when you're cooking. Alright
4:06
One nice, beautiful filet. Okay? Throw that into the bag. I always put it in a bowl
4:14
It's a little quick little trick so they can hold it for you. And then I have my skin
4:19
Throw that into my bag. Now, Simon told me a little trick
4:24
He says when he takes his carcass, he doesn't like to throw the carcass. They say it's like five days
4:28
it's like five days till trash day and everybody knows that fish stink. So he takes a
4:33
carcase, he puts it in a bag and he puts it in the freezer and then to trash day he takes it out of the freezer and he throws it away. So when it's in the freezer it doesn't
4:40
stink. That's a great idea. I don't do that but that's a great idea. So and now
4:48
we're just going to do the other side. I'm just going to rinse and repeat. So I'm just going to get this going. There we go
4:58
You can see you can kind of feel like you can peel it up
5:13
And one thing you can kind of feel, you kind of see like even if you peel it up
5:27
And one thing nice is that when you have these on ice, this meat is cold and it's a little bit more dense so that it's easy
5:35
It holds together a little better when it's when you know you pull it off with the ice
5:38
You know, it's been sitting in the ice all afternoon. You know, we went, went out there, started fishing about 6 o'clock this morning
5:46
We left the house 3.30. Got out there, caught those, caught one right away
5:53
And then after we caught that one, it was about an hour or so later
5:57
We caught the second one second keeper and there we go. There's a carcass
6:02
throw that in The bucket come back to the tail now some people like to leave the skin on or just scale it And I just never it scaling a fish just takes too long
6:20
So I like to just skin it. Okay. Well maybe next time you see me do this, I'll have a bigger cutting board
6:36
because this cutting board is just too tiny for this fish. There you go
6:57
Pull that vein out. There you go. Done. That's how you filly the fish
7:04
Now check with me in a few minutes. minutes I'll get the pan ready and we'll cook it. All right guys now we're ready to prepare
7:11
the fish. One of the things that I've learned from cooking fish since I was a kid living in Florida
7:16
was people overcook fish too much. They overseason it, they overcook it. If you want
7:21
blackened fish and you want, you know, fried fish, yeah, a lot of people just do too much stuff
7:27
to it. I like fish the fish taste, the fish flavor. So I just lightly rinsed the meat off
7:33
as you see here, I patted it dry with a paper towel. And all I'm going to use is butter, salt, and pepper
7:40
So I just take some salt, just lightly season both sides. A few shakes
7:50
I like fresh cracked pepper. And the beauty of fresh fish
8:03
is it shouldn't smell fishy at all. You smell, smell the fish, touch it, whatever
8:12
it should just smell clean. You shouldn't smell fish, shouldn't smell anything. Anything fishy, stop
8:17
Stop doing what, don't eat it, okay? And it's real simple, I just got medium heat over here
8:23
I turn my burner on medium heat, put my pan on, I had it on a few seconds ago
8:29
so the pan's already kind of warm, I can feel that. We don't butter, butter will actually burn really quickly and that's one sign that you got
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the pan too hot. So I just like to throw a glob of butter in there
8:45
That's like a quarter stick of butter. I'm only going to cook this one filet, the rest of the flays I'm going to stick in the refrigerator
8:51
I'm just going to put some butter in here and get it nice and hot
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Now if the butter starts turning brown or you got it way too hot, okay
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You want that butter just hot enough to melt, maybe a little sizzle, and that's it, you know
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You can wait to this whole thing that about enough butter right there you know coat in the bottom of the pan Done deal So then I take our fish just lay it away from me now this is a really thick piece of fish okay yeah it bigger than my pan so you got a bigger pan
9:30
this side is the thickest side of the fish it's gonna cook a little slower
9:35
so I'm just gonna watch that but literally put it on for like two minutes a side
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This is a little thicker, so maybe two to three minutes aside, and that would be it
9:48
So two, three minutes aside, you notice that the white is already starting to cook
9:54
You notice that the butter is not turned brown. That means I got my temperature right on the pan where it's a medium heat
10:01
If you put the butter in there and the butter turns brown or it starts to burn, it's too hot
10:06
So it's already too hot. So rinse out your pan, start over
10:10
Don't put the fish in there when the butter is all burnt. But look, it's already starting to cook
10:16
I mean, this fish just came out of the water this morning. So the meat's very tender, it's very delicate
10:23
All right, guys, so we've been on here about a minute, minute and a half. You notice, like, it's pretty done around the edges
10:29
This thicker part right here is going to take a little longer to cook. But I'm going to go ahead and flip her over
10:34
Now, it's a flaky white fish, so it's going to, oh, it held together. Woo-hoo
10:39
So I'm going to flip it over. It's kind of like making pancakes in the morning
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Is the first one going to make it? It made it. So now we have put it on the second side
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We're going to go two more minutes and we're going to take this off and we're going to eat it
10:54
All right guys, it's been two and a half minutes since we flipped it over
10:58
And because this fish was so thick on one end, I went ahead and put a lid on the pot, the pan so that it would heat up both sides of the fish
11:09
little equally and it will get the see we'll get this thickest part done this part
11:13
already done so here we go we're about to take her off oh look at that it's so
11:19
flaky look at that piece right there just went ahead and fell off you know and you
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notice the butter oh look at that it's just falling the pieces already there we go
11:30
butter salt and pepper medium heat it took a total of six minutes because of the
11:37
thicker side. I finished it off with a little lid and that's it man. You notice that the
11:42
butter is not burnt, you know, it's still nice and brown in there. You burn your butter
11:48
pants too hot. So there you go. All right guys, let's try this. Oh man, that was really
11:58
good. There is nothing better. Then get up in the morning, go out, prepare to catch one
12:05
species that you're after catch that fish catch a keeper bring it home clean it and cook it
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nothing better guys thank you for watching our catch clean and click cook uh series
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come back if you guys have any good recipes you guys have any tips man just leave them below
12:23
thank you and uh catch you outside
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#Meat & Seafood