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Whole striped bass


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I just picked up 3 whole striped bass, about 1 1/3 lbs each. I'm planning on stuffing or topping them with a mixture of toasted almonds, black olives, orange zest, fennel and saffron.

So, what's the best cooking method for these fish? Roasted? At what temp, and should I wrap them in foil to keep moist or leave them uncovered to crisp the skin?

Should I stuff them w/ the aromatics, or chop/mix them with olive oil to make a sauce to spoon on after cooking? Cook the fennel first or leave it raw?

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In old camping style, I would recommend a simple corn meal crust and then either pan fry in your best cast iron, or barbeque them. Corn on the cob, biscuits, and maybe some mashed potatoes.

2 bits.

"Salt is born of the purest of parents: the sun and the sea." --Pythagoras.

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