I would say they taste more like a white perch with thicker, firmer white meat and less of the so called fishy taste you would get with fish that spend their entire life in the ocean. Striped Bass go between brackish water ; Chesapeake-Delaware bay other tributaries along the coast to spawn in and live in till big enough to venture into the ocean , and then they return each year in spring to these water's for some fish booty. Hopefully they get to meet Mr Shimano when they come to visit the upper part of the Bay I also like to pickle some in the fall and winter , the vinegar cure's the meat and the pickling spice's and red Cayenne give it a flavorful kick !!So, tell me, what do fresh Striped Bass taste like?
Yea, move out and deep and bite slows to a crawl. As spring rolls in and temps warm up they'll move towards shallower cover and start feeding.Right. So the crappie winter at much greater depths?
Hmm, sounds legit. I never bleed em. I've just left them on the stringer or basket, cooler, livewell, etc then cleaned and fileted them.Incidentally, when I kill fish for the table, I typically kill them, bleed them if they are big enough, and then put them in a damp burlap bag. The fish will actually be cooler in the damp burlap bag than in a bucket of water. The burlap bag also protects the fish from the sun.
That's too bad. I find steelhead are rather tasty. They are also excellent hot smoked.
Ever target the estuaries and lower stream reaches in Oregon?