dry at room temperature for 1-2 hours then smoke with alder at 190-200 for 3 hours or done. texture is firm and smoke and fish combine beautifully. Mackerel, bluefish, and bass all are excellent smoked. I brine in kosher salt, sugar( white or brown) and soy sauce,and water mix for a few hours only.
DAMN GOOD Smoked Bluefish & Striper Recipe!
FAQ
What is the quality of striped bass meat?
Striped bass has firm and flavorful flesh with a large flake. The hybrid striped bass yields more meat, has a more fragile texture, and a blander flavor than wild striped bass. The fish has a mild and distinctive flavor.
Do striped bass taste good?
To put it succinctly, striped bass tastes absolutely delicious. The flesh is white and flaky with enough fat to make it seem almost buttery (even when no butter has been added) but not so much as to make it seem oily. Moreover, the primary flavor is sweet and briny, without a hint of fishiness.
Do striped bass have a lot of mercury?
Are striped bass high in mercury? As stripers grow in size, their bodies accumulate mercury, PCBs, and other toxic chemicals. The Food and Drug Administration recommends only 1 serving per week of striped bass (rockfish).
How long does it take to smoke a bass?
How long should bass be smoked for optimal flavor? Bass should be smoked for approximately 2-3 hours at a temperature of around 180-200°F (82-93°C). This allows the fish to absorb the smoky flavor without becoming overcooked and dry.