View Full Version : Boiling striper taste like lobster
12-31-2003, 12:11 PM
I saw this recipe on the BARN before and tried it. Did I do something wrong or was I suppose to use my taste bud imagination a little more.
I cut the striper up in 1" squares, let the water boil dropped them in and took them out and drained when they floated. I smothered them in butter. It was real good eatin but didn't taste like lobster. Maybe it was the dirty philly water ? Do I season the water with anything next time ? Is there a trick to this that I missed ? It wasn't bad eatin at all just boiled, thats an ancient chinese secret.
12-31-2003, 01:59 PM
I saw the same recipe and thought it looked good. It came from member BobEver(1659)on 12-23, and said to boil 2 quarts of water and add one cup of sugar. Maybe you forgot the sugar? It said when the striper floats it is done. I havn't tried it yet because I don't have any fish in the freezer!
12-31-2003, 02:08 PM
hmmmmm I know ya can make them taste like crab if ya steam them with Old Bay and use beer instead of water. smile.gif
12-31-2003, 04:18 PM
flounder bob - you got it right - no sugar = no lobster taste ! thanx
candyman - I have my next experiment i'll try your recipe - as long as it doesn't taste like sheet I'll still eat it all - I don't waste any fish b/c i screwed something up
i'll even eat sheet if its got some good flavor to it.
have a good new year - i'm off this keyboard till next year - thanks all
12-31-2003, 04:35 PM
Also works for Halibut. Now that really tastes like lobster. I like to cook it then let it chill for a few hours in the frig its great!
01-01-2004, 08:07 PM
try the candymans great been doing it that way couple years
01-02-2004, 11:46 AM
I got this recipe from an old captain cook book.
Called "how to make striped bass taste just like crabmeat"
Boil water with 3 bay leaves, juice from 2 lemons(I like to through in the half lemons after squeezed) and a few teaspoons of old bay. Add bass chunks and boil slowley until tender.
Remove from the water and place on a plate covered with a paper towell. Refridgerate untill firm. Squeeze fresh lemon juice over the chunks, plate and serve with cocktail sauce.
This has been a favorite at our familys Christams Eve dinner for the past few years now. It does very well with frozen fish.
I hope you like it.
01-02-2004, 12:46 PM
I do like frank above but simmer the filets,drain,gently press water out,lay on cookie screen with paper towel for absorption, and cookie sheet underneath for drippage, in refrig overnite for drying. Flake apart and enjoy!
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