How to catch striped bass, where to catch striped bass, what to use for striper fishing, fish recipes, how to cook striped bass, cooking striped bass
The Fishing Industry Norm for tipping the mate on a charter boat is 15-20% the price of the charter. My mates are all professionals who treat charter clients with great respect. They help anglers catch more fish on each trip. At trips end, mates clean and bag the catch. The exception is porgy fishing. Mates will clean about a bushel of porgies, but the rest is yours to take care of. High bag limit porgies are just too time consuming when the Grand Slam is often running multiple trips a day. Please realize, the mates day is not over when you leave. Mates arrive before you and leave way after you're driving home. I strongly hope all clients abide by my guidelines for tip percentage. If this tipping is too high, perhaps you should fish on a less professional operation than Grand Slam Charters Montauk.
Easy Grilled Striper Fillets
Cut fillets into serving sizes approximately 4x2 inches (like a salmon portion in a restaurant). Sprinkle fillets lightly with salt, and pepper.
In a bowl combine 1/4 cup:
Soy sauce, balsamic vinegar, maple syrup.
Place fillets in the bowl with 2-cloves of chopped garlic and mix all to coat the fillets. Place container in the refrigerator and marinate for an hour (longer is better).
Turn on the BBQ grill and get it as hot as possible. Clean grill grate thoroughly. Spray grill grate with a few quick spritzes of cooking spray. BE CAREFUL the flame will flare up for a second. Place fillets on the grill, dollop a little butter on top and pour some of the glaze over the fillets. I like to now sprinkle some seasoned breadcrumbs over the fillets, but this is optional. Close the grill and leave the fillets alone, do not turn them over. Cook for 8-10 minutes (12-minutes if you like them well done). If grill is flaring up during cooking turn the burners down to half. When cooked properly the fillets will easily come of the grill with little sticking. Serve fish over a bed of cooked rice seasoned with a little butter and grated Romano cheese. For vegetables get some fresh Long Island corn on the cob, or broccoli and steam them.
Montauk fishing charters on Grand Slam Charters we catch: striped bass, fluke, sea bass, porgies, bluefish, blackfish, and sharks
WE DO NOT FISH FOR TUNA
Grand Slam charters will fish 24-hours a day. You want to go, scheduling permitting, we'll sail
Capt. Tom prefers to fish the tides not the clock. So, if you call Capt. Tom for a charter date he'll recommend a preferred sailing time according to the tides.
Grand Slam charters catches striped bass very well during daylight hours. However, crowds can definitely hinder the action, especially on weekends. If the tides and weather are right, Capt. Tom strongly suggests trying a Summer Nighttime Striper Trip.
We try to avoid trolling wire line for striped bass. Many of our customers fish exclusively with us because they won't be forced to "whack the wire."
Captain Tom and crew love to teach people how to catch fish. Grand Slam Charters Montauk is a hands on operation. This means; Captain Tom doesn't disappear into the wheelhouse and sit on his butt, while the mate does all the work. We all work together : captain, mate, and crew to have a fun day on the water.
Striped Bass Thermidor (serves 4)
2 pounds of striper fillets cut into ½ inch cubes.
Grease a skillet with a butter stick and place fish cubes in the pan along with 2-quartered yellow onions and a thinly sliced lemon. Add water to cover. Bring to a simmer and poach fish for 5-minutes.
While fish is poaching in another pot blend a can of condensed cream of mushroom soup with 3-tablespoons of flower. Slowly sprinkle in the flower so it doesn't clump. Once warmed through stir in a ¼ cup each of heavy cream and white wine, cook and stir until mixture bubbles.
Pour the soup mix into 4-greased crocks. Add in the poached striped bass cubes and mix. Sprinkle the top with grated Parmesan cheese and place the baking crocks uncovered into a hot broiler. Broil for 3 to 4 minutes or until the cheese browns nicely. Remove and serve. Be CAREFUL very hot dishes.
Baked Fluke (or sea bass, porgy, blackfish) with Dill Sauce
Preheat oven to 425’. Place breaded fillets in a greased baking dish and sprinkle with salt, pepper, and paprika. Bake for 10-12 minutes (thinner fillets of porgy, or sea bass reduce cooking time slightly). Removed fish from oven. Turn on broiler. Sprinkle some grated mozzarella, cheddar, or bread crumbs drizzled with olive oil over the fish. Once broiler is hot place the baking dish of fish in the broiler and broil for 2-3 minutes, or until cheese is melted, or bread crumbs browned sufficiently.
Dill Sauce (Can be made earlier and cooled in fridge)
Beat 1-egg until fluffy, and then add the egg to the following and mix throughly:
• 1-teaspoon salt
• Pepper to taste
• Pinch of sugar
• 4 tea spoons of lemon Juice
• 1/2 finely chopped onion
• 2 table spoons of chopped fresh dill (more if you really like the herb)
• 1-½ cups of sour cream
(My Mom used to add in one skinned, and thinly sliced cucumber to the dill sauce. Optional, but delicious).