Pond Boss Forums INTRO Questions & Observations Tribute to the Hybrid Striped Bass!

25 minutes or so.

Little ones taste OK, but I'd never eat a bigger one. They have too much value.

How old was that fish Bruce? Any other forage besides pellets?

It was age-8 or age-9, I think. Just guessing.

It had scads of little bluegill, and fathead minnows to eat.

They taste really good. I cut the red strip of meat out and the rest is good firm meat that can be cooked a variety of ways.

I would imagine large HSB and large stripers taste similar. Like n8ly said, removing the red strip really helps with the taste. Cooking the fillet in mayo also helps take the fishy taste out. How I don't know, but it does... Coat the fillet in mayo, add some lemon slices, salt and pepper to taste perhaps some fill, wrap in aluminum foil and presto. Any fishy tasting fish can be made to taste a lot better this way. We use it mostly on bigger bluefish as they are VERY fishy tasting!

I wouldnt associate bluefish and HSB in the same sentence when talking about taste. I cant imagine dog doodoo tasting any worse than bluefish!!!!

Oh come on Nate! You're more than welcome to come out on the Chesapeake with me and and whatever bluefish you catch I'll cook up for you... I promise, it'll change your mind about them!

I would love to hit up the chesapeake someday, but you wont be able to change my mind about eating bluefish, mackeral, carp, goose, etc. If you have to go through a big rigamarole just to make something edible, it just doesnt appeal to me much.

Spanish mackerel is the best tasting of the mackerel IMO. No rigamarole required. King mackerel is fishy though.

NOTE: Nate is still waiting for a volunteer to help with the other half of the taste comparison.

Funny how preparation can make all the difference in the world.

I had bluefish once in my life and it was incredible! My uncle grilled it after it was caught fresh.

But have you ever had the dog do?

Figuratively, yes.

Dang Bruce that fish was a monster!

I want these in Michigan!!!!

Yes, the key to the best tasting bluefish is fresh, keep them cold, gut them soon after they are caught and cook them correctly. Younger fish are easier to work with as well...


Left row is all Spanish mackerel, except the bottom fish is a schoolie striper, the right row are all bluefish.


Top fish is a Spanish mackerel, the rest are bluefish.


Top two are Spanish mackerel, the rest are bluefish.


One of the best eating fish in the Bay are croaker...

I heard that you don't want to lip the Blues like you did with the Croaker.....

next are you going to try and convince me that ladyfish are good eating too!........

Coach B, hopefully your referring to HSB! I would suggest getting a few HSB acclimated to your pond via a cage for a few weeks, and then post the results!

I need to sneak them in. yes, I was referring to HBS. Though mackerel would be interesting, if only short lived!

You don't wanna lip the Spanish mackerel and yes you REALLY don't wanna lip bluefish. I swear they purposely try to bite you and their teeth are razors.

HI-JACK ALERT ... ...

My bad... Back to the wonderful attributes of the HSB!

HSB are my favorite pond fish to eat, red meat and all. I like my cow to taste like beef, my chicken to taste like poultry, and my fish to taste fishy. Just fillet, leave skin on, grill open-faced with proprietary asian seasonings!! Plus I get lucky almost every time I cook 'em this way.

Thanks for pic permissions n8ly, Bruce can I use your pic as well??

I think there is something special in that red meat......

Overtonfisheries said "Plus I get lucky almost every time I cook 'em this way."

I'll have to remember that!