• “Show Me” State Shows Us a Record Striper
“But his final shoreside cast produced a 58-lb. 10.4- oz. monster that likely will shatter Missouri’s current striper record — a 56 lb. 5 oz. fish landed two years ago by Bradleyville fisherman Greg Blair.”
News-Leader [Springfield, Missouri]
• The Fish We Eat Probably Aren’t Wild
“Greenberg points out that today, 60 percent of the striped bass we eat are farm-raised hybrids. His research shows that for sea bass, there are now nearly 10 times as many grown in aquaculture as are caught in the wild. Not bad considering that 40 years ago, farmed sea bass didn't even exist.
“The problem, he says, is that when it comes to fish, we're engaged in ‘a wave of psychological denial’ in which we ignore the reality of what we're eating and what's actually gone.
"The denial is that we see these things in the marketplace — we see Irish salmon, we see Scottish salmon, we see Nova Scotia salmon — and the default assumption of the consumer is that those are wild fish from Ireland or Scotland. No — [those are] practically extinct species," he says. ‘It should be farmed Irish salmon. We should know that. But I think a lot of consumers aren't realizing what's happening. This extinction followed by replacement with a domesticated variant is very much happening'”
• Blaming Stripers for the Lobster Downturn
Couldn’t be from pollution…couldn’t be from overfishing….noooooo! It’s the darned striped bass! After all, the commercial striped bass industry needs excuses for staying in business.
“Many years ago a waiter served single-clawed specimen to author Ernest Hemingway.
“When Hemingway demanded to know ‘Where's the other claw?’ the waiter explained that the lobster had probably lost it in a fight.
“The notoriously macho author quickly retorted, ‘Well, take this one back and bring me the winner!’”
Cape Cod Today
• Striper Recipes
“Foil packets of striper for the grill: this is a whole meal in a package and is one of our favorites.
“Double wrap the following in heavy duty foil — an individual serving of fillet of striper, sliced potato, onion, green/red pepper, summer squash or any other garden fresh veggie. Sprinkle with olive oil and salt and pepper to taste.
“I like to add a few shakes of green Tabasco sauce or Mongolian Fire Oil. Cook for about 30-40 minutes on charcoal grill, turning several times. Each packet should be an individual meal and served as such.
“Be careful when opening the foil, as steam burns are possible.”
Don’t forget, a 2010 saltwater fishing license is required to fish the marine waters of Connecticut. Also, if you intend to fish above the Merritt Parkway bridge on the Housatonic River, you also need a Connecticut freshwater license. You can purchase these from your local bait & tackle shop, such as Newtown Bait & Tackle, or at Town/City Hall.
Check these links for more information:
Long Island Sound Resource Center;
Housatonic Valley Association;