BIG BLUE

WE HAD AN ABSOLUTELY EPIC DAY (IT WENT DOWN IN ABOUT 3 HOURS) OF FISHING FOR GIANT BLUEFISH ON JAMAICA BAY IN QUEENS. THERE WHERE TONS OF DOUBLE HOOK UPS  AND FISH OF WELL OVER 12-15 POUNDS ON ALMOST EVERY CAST.

THE TAKE AWAY

FALL STRIPERS

A QUICK TRIP TO JAMAICA BAY WITH MY BUDDY BRYAN (OF NY SALT FLY) PROVED TO BE A PRODUCTIVE MORNING. IT LOOKS LIKE THE STRIPED BASS MIGRATION IS WELL ON ITS WAY TO THE BAY AND WE ARE HOPEFUL THAT THE BIG BOYS MOVE IN FROM OFFSHORE IN THE NEXT FEW WEEKS.

BAY TO TABLE

WITH AN EARLY MORNING ON JAMAICA BAY PRODUCING A FINE STRIPER, I HEADED INTO NYC TO SEE MIKI AT COTAN (SEE SENSEI) FOR A QUICK LESSON ON CUTTING SASHIMI.

(MAJOR) HEAD TO TAIL EATING

THIS BEAUTY (THAT I KEPT) WILL BE TURNED INTO A FEW (TO SAY THE LEAST) TASTY MEALS. (THE BELLY SAUTEED WITH OLIVE OIL, TARRAGON AND A SQUEEZE OF LEMON WAS UNBELIEVABLY DELICIOUS.) THE HEAD WAS HUGE ON THIS FISH AND SEEMED THE PERFECT BODY PART TO TURN INTO STOCK. (IF I COULD FIT IT IN THE POT)

FISH STOCK: 

ONE GIANT STRIPER HEAD

ONION

SHALLOT

THYME

BAY LEAF

PEPPERCORN

PARSLEY

CARROT 

CELERY

(NOT SHOWN)

1/3 CUP WHITE WINE 

BUTTER

4 QUARTS WATER

FIRST THE VEG AND HERBS ARE SWEATED IN THE POT WITH THE BUTTER.

SECOND YOU ADD THE HEAD (OR WHAT EVER FISH PARTS YOU HAVE) ON TOP OF THE BED OF VEG AND HERBS. NEXT ADD THE WINE, THEN THE WATER. BRING THE WHOLE MESS TO A BOIL AND TURN DOWN TO A SIMMER FOR ABOUT 30 MIN (SKIMMING THE TOP WHEN NEEDED) 

AFTER THE 30 MIN STRAIN IT ALL THRU A FINE SEIVE AND STORE IN FRIDGE OR FREEZE.