Soak in beer for half an hour then coat with louisiana fish fry and throw it in the grease.

It is so much better if it is removed before it is cooked as it gives the meat a muddy dirty taste. Cut out completely prior to cooking it is the best fish ever including crappie.

Louisiana fish fry fried in peanut oil and blackened and ceviche any way you prepare it its best fish in freshwater although I have not tried walley

Sea salt pulls a lot of the fish oils out of the fillets . The red meat has to be removed prior. So many ways to enjoy stripes, hybrids and sand bass.

On the video they mention ceviche, also River Mongrel mentioned ceviche. Has anybody else tried it that way? If so, how was it. I would imagine it to have a real fishy taste. I've boiled the fillets before and put it in food processor afterwards to chop it up. It makes for a good bootleg crab cake with the Zatarain's crab cake mix.

Texas Blonde my buddies at work think I'm crazy because I prefer striper over crappie to. Funner to catch to.Lol

To me striper tastes like paper. I don't care for it at all. Much prefer their
relatives the white bass.

I cut them into fries, batter in zatarans southern crispy, and fry them up. Great for parties and people that don't really like fish because it's smaller portions and they don't get a lot of the fishy flavor that you sometimes get in larger portions.

I do striper ceviche 3 or 4 times a year in the late fall-Late winter and it is great. If you cut a gill on the stripers and bleed them while they are still kicking you will reduce blood line and have a better fish.
(I have never had a problem with worms or long relationships)

Cooked on halfshelf is great if not over cooked too. Blood lines are more prominent when overcooked. (Butter, Fresh dill, Lemon, and creole of choice)

I Brine and alder smoke it too like Salmon for dips and boat snacks.

Fry little ones, half shell 4-8lbers, throw the bigger ones back.

IMO stripers taste different depending on what lake they are from and what time of year.

You aint doing something right

This has become my go to method for any larger fish with scales. I�ve done striper, largemouth, big crappie and even a small gar. It was all delicious, even the gar. Largemouth and striper the best.
Just eat around the red line.