All you striper guys 'n gals (SG, of course I immediately thought of you the other day when we tried this): we had a stellar striper special earlier this week at Strip T's. Created by the Sous, brian, it was a kind of hot and sour salad of zucchini strips, spicy fresno chile salsa ,mushrooms and tomato jam (iirc), and topped by two smoked 'sea scallops.' The latter were actually a rillette of smoked striped bass, formed and seared brown on two sides- to look exactly like sea scallops.A clever visual trump for sure but even more important>>delicious.Neat balance of the smoke,sweet,hot and tang.
Apparently this spontaneous creation was a big hit w/ the staff as well, so maybe (if enough people ask for it?) they'll add it to a menu as a regular item.
btw, as a matter of education- does striped bass have a short season that's soon to end around here? (I seem to remember long ago living on martha's vineyard and the island being beseiged by striper fishermen at the official end of the season...in e.Oct?) And how might one compare the (unsmoked/natural) flavor of striped bass to sea bass or black bass?(chilean sea bass i'm familiar with, but i'm on shaky footing with the others. besides, isn't chilean sea bass not an actual bass/just a catchy moniker?) Thnx for helping wth this; i rarely order bass and it's high time i knew this stuff.
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