Every year, from the middle of May until late June, striper fish make their migration through Nantucket’s waters. For some, this fish is not only a trophy of skill but a delicacy; you can find it wedged within a corn tortilla all season long at Millie’s Restaurant, and highlighted on menus all across town for good reason. It’s fresh, flaky white meat is tender and versatile, and we’ve included our favorite recipe for this delicious fish at the bottom of this newsletter. But first, however, is our suggestions on how to catch one yourself.
In their migration through Nantucket’s waters, striper fish are looking for food themselves, primarily bait fish, sand eels, squid and crabs. Harbor mouths and rips are the best spots to fish for these sometimes lengthy fish – but note that the legal limit is between 28 inches and 31 inches, meaning anything smaller or bigger needs to be released, and only one striper may be caught per angler per day. Fishing licenses are required for all fishermen over the age of 16, but are free and available on the website Mass.gov.
We have had our best luck fishing for striper by boat in the waters between Smith’s Point and Tuckernuck, right in the rip, but if you’re shore-bound you’re still in luck – try casting into a swelling tide, when the transition of deeper water allows these big fish to come closer to shore.
And as for bait or lores, you can find your favorites at any of our local tackle shops, or procure live bait, such as eels for your fishing endeavor. Many people swear by early mornings and evenings for catching striper but we have found following the tides is our safest bet. But above all else, we suggest you remember to look around as you cast, to take in the beautiful scenery all around you, the suddenly green grasses along the beach, the warming water, and the season of summer finally arriving, because that’s what we think striper fishing is really all about.
Herb-and-Citrus-Cured Striped Bass with Buttered Corn and Tomatoes
This recipe originally appeared on the blog of One Kings Lane, and can be read in its entirety here: https://blog.onekingslane.com/
Ingredients
Fillets of striped bass
1 cup salt
1 cup sugar
zest of one lemon
cracked pepper
a few handfuls of fresh herbs (such as thyme, rosemary, marjoram)
microbasil, basil, or chives to garnish (optional)
For the vegetable base:
5 or 6 ears of corn (shucked and removed from cob)
3 pints grape tomatoes
1 stick unsalted butter
Cut the fish into six-ounce portions (each about the size of a deck of cards) and set aside. In a big bowl, mix up your cure: salt, sugar, lemon zest, pepper, and herbs. Coat each piece of fish with the cure before letting it rest on a tray. Let it sit on the counter for 20 minutes or so.
After 20 minutes, bring the bowl to the sink and thoroughly rinse each piece off in cold water. The fish will feel firmer. Pat each dry with a paper towel or a clean kitchen towel.
Preheat the oven to 400 degrees. On a stove, place a nonstick pan on medium-high heat. Once it’s heated, add a high-heat oil (grape-seed, sunflower, or canola). When the oil “really slides down the pan easily,” put on a few fish fillets flesh side down.
When the flesh side looks like it’s beginning to get opaque at the sides, gently check to see if it’s browned. Remove it to a cooking sheet once it’s nicely browned—this gives it a good look and also starts the caramelization process.
Once all the fish pieces are browned, put the sheet into the oven for 6-8 minutes.
Shuck the corn, removing the silky bits, and then scrap off the kernels into a bowl. Run the back of the knife along the leftover peaks to get a bit of extra corn out. Have your grape tomatoes washed and ready.
Put a stainless-steel pan on high heat. Add oil, then tomatoes. They will squeak and begin to split; give them a few minutes to break down. Then add the corn and butter, and turn down the flame to medium-low heat. Stir, letting the dish cook for about five minutes.
To serve, ladle the vegetable base onto each plate. Then place a piece of fish on top, finishing the whole thing with microbasil, a chiffonade of basil, or fresh chopped chives. Serve immediately.