Should you cut the red meat off striper filets?
Nov 28, 2020 10:58:03 #
Nov 28, 2020 11:05:15 #
FS Digest wrote:
Should you cut the red meat off striper filets?
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by Pete
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by Pete
Yep!
Nov 28, 2020 13:08:41 #
You can choose. That red strip is stronger than anchovies. If you like it that way, no. Otherwise, cut it out. Just Sayin...RJS
Nov 28, 2020 14:17:15 #
That's what I was gonna say. It ain't poison, just strong. Especially compared to the white meat. I don't eat it.
Nov 28, 2020 16:30:49 #
Nov 28, 2020 17:36:12 #
Nov 29, 2020 03:53:24 #
Nov 29, 2020 08:36:02 #
whtoak
Loc: South Carolina
I don't. Maybe my taster isn't as sensitive, but I can not tell a difference.
Nov 29, 2020 09:41:22 #
Frank romero
Loc: Clovis, NM
FS Digest wrote:
Should you cut the red meat off striper filets?
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by Pete
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by Pete
I bleed white bass before I fillet them. It get rid of the red strip on them. Might try on striped. Don’t know if it will work.
Nov 29, 2020 11:16:24 #
Spiritof27 wrote:
That's what I was gonna say. It ain't poison, just strong. Especially compared to the white meat. I don't eat it.
Good to know. I’ve got some in the freezer. I’ll trim all that red meat off before I vac pack em. Thanks.
Nov 29, 2020 16:35:50 #
Most all fish have the stripe on their sides. That's their lateral line, it's how they detect vibrations in the water. Its an organ,that's why it's stronger tasting,it's not muscle meat like the rest of the filet. Like liver tastes stronger than steak. People incorrectly call it a blood line, probably because its red.
Nov 29, 2020 16:38:00 #
Catfish hunter wrote:
Good to know. I’ve got some in the freezer. I’ll trim all that red meat off before I vac pack em. Thanks.
Hope you won't need to do that. Least not too much anyway.
Nov 29, 2020 16:51:39 #
saw1 wrote:
Hope you won't need to do that. Least not too much anyway.
I got some from one of my clients in Oregon that fishes the Napa too. Just a couple. There’s quite a bit of red on em. 🤷♂️
Nov 29, 2020 17:16:08 #
Catfish hunter wrote:
I got some from one of my clients in Oregon that fishes the Napa too. Just a couple. There’s quite a bit of red on em. 🤷♂️
There usually is on an unfinished fillet. When you cut out the red it usually divides the fillet in two down the lateral line. Gives you 2 pieces, a top and a bottom piece of 1 fillet.
Nov 29, 2020 19:38:00 #
saw1 wrote:
There usually is on an unfinished fillet. When you cut out the red it usually divides the fillet in two down the lateral line. Gives you 2 pieces, a top and a bottom piece of 1 fillet.
Gotcha👍
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