Striped Bass Season in Lloyd Harbor
Fishing season is just heating up, and I have been spending every available minute I can out on my boat or surfcasting from the shores of Lloyd Neck, looking for fish. Last week was a great prelude to the season. We were fortunate to be in Hyannis Port at my friend Vince’s, and we hitched an early morning ride on his 28-foot Chris Craft, hoping to give our kids some fishing action, trolling the bottom for inedible (but easy to catch) “scuppers.” Instead, we lucked into a frothing pod of bluefish, which practically flew onto the boat.Back in Long Island, the other night found my brother-in-law and I out near the jetty by the “Sand Hole” in Lloyd Neck, tossing out silver poppers into the surf. The night was perfect, with a light, cool breeze keeping the majority of mosquitoes away, and a few cold beers to keep our elbows well lubricated for casting.
Paul’s third cast resulted in a 10-inch small striper, which we released back into the sound. We fished the same lures for another hour. I got a tremendous hit, which resulted in my line snapping (note to self: change your line more than every 5 years!) and much cursing. Although no more action was to be had, the take-away was clear: the stripers are definitely on the North Shore right now, and the action is only going to get hotter as September rolls along and the water cools down. Once you catch that big “hog” of a striper, you need to know what to do with it. Here is my recipe for a simple and delicious fillet of striped bass:
Broiled Striped Bass
Striped bass is a delicious fish, and needs little seasoning. For my money, there is nothing better than a filet of freshly caught striped bass roasted under the broiler. Serve with rice, sautéed spinach, and a jaunty Chardonnay for an easy, healthy meal.
2 pounds striped bass, filleted (about 4 portions)
½ cup white wine
¼ cup orange juice
¼ cup soy sauce
3 tablespoons olive oil
2 tablespoons fresh lemon juice
3 large cloves garlic, chopped
Salt and pepper to taste
Lemon wedges and parsley, for garnish
Mix the wine, orange juice, soy sauce, olive oil, lemon juice, chopped garlic, salt, and pepper together in a large bowl. Place the bass filets into the marinade, cover and refrigerate for a minimum of one hour. To cook, place the marinated filets on a buttered broiler pan, and cook about 5 inches from heat for 5 minutes. Turn the fish over, and cook for another 5 minutes. Garnish with lemon wedge and parsley.
[This article originally appeared in Canvas Magazine]