The last two days I caught 24 Striped Bass around the James River Bridge. All on the troll using a 3 oz bucktail / tomic on a three way swivel. I only fished a couple hours each time and kept two each day, it was a blast!
They all had several small menhaden in them. The birds, bald eagles and our cats all got fish scraps for Thanksgiving.
I decided to make some Striper Salad Dip to bring as an appetizer to my parents house tonight for Thanksgiving Dinner.
My buddy Craig gave me some pointers on this and I tweaked it to my taste.
First off I boiled water and poached the fish.
After it cooled down I broke the fish up in to small pieces.
Here is the recipe
4 cups cooked and flaked Striped Bass
2 8 oz pkgs of whipped cream cheese
1 hand squeezed lemon
2 tsp. salt
4 tsp. horseradish
4 tsp. relish
2 tsp. celery seed
1/2 cup mayonnaise
Mix the cream cheese and mayo until smooth. Stir in lemon juice, salt, horseradish, relish and celery seed. Gently stir in fish.
Let it chill in fridge for a couple hours and serve with Ritz crackers.