1. Scale the fish with a manual or electric fish scaler. While holding the fish with one hand, use the tool to remove all scales. You must run the scaler from tail to head in order to get the scales off. The skin should be smooth when all scales are gone. Rinse well.

To clean whole fish:

Removing fins

2. Cut the fish’s head off. make the cut at the back of the fish’s gills. Cut through at this point.

3. Cut from the belly back to the vent, avoiding all organs. Remove all organs, saving the fish roe if any is found.

4. Cut off the tail and fins.

To fillet fish:

Atlantic Croaker

2. Cut behind the gill, from back down to flank.

3. Holding the fish firmly, slice forward from the tail fin to the vent (about 1-2 inches), making a clean cut down to the bone.

4. Working from the top, slice along the skeleton, connecting from head to tail. Follow downward, cutting the meat away from the ribs.

5. Rinse the fish and place on ice immediately.

Fried fish

Pan Fried Spot – Croaker

Ingredients:

8-12 fillets or 4-6 whole fish
1 large egg, beaten
1/2 cup milk
1/2 cup flour
1/2 cup cooking oil
salt and pepper to taste

Instructions:

1. Rinse and drain fillets.

2. Soak fillets in a mixture of egg and milk.

3. Using a zipper bag, shake fillets in flour, salt and pepper.

4. Fry in oil until golden brown. Drain on paper towels. Serve immediately.

                          

Cleaning methods vary and either procedure can be used. The fish can be scaled and the skin left on, filleted and then skinned or the skin can be cut around the perimeter of the fish and pulled off with pliers.

The skin-on method works well for smaller fish which are baked or grilled. Skinning the fish before filleting has some advantages, the most important being speed. Filleting the fish and then cutting the skin off removes the most dark meat and leaves the highest quality portion, although some fish is lost in the process.

Striped bass can be enjoyed in several ways. Small rockfish are delicious fried, broiled, grilled or baked. Larger rockfish have beautiful firm white flakey flesh andare perfect for grilling, broiling, chowders, fish cakes and other cooking methods.

The following are a few Striped Bass recipes:

Dijon Rockfish

Ingredients:

1 lb striped bass fillets
2oz. white wine
2oz. mayonaise
2oz. dijon mustard

Instructions:

This one is real simple but it’s also really good.

Mix equal parts of white wine, mayonaise and dijon mustard and wisk until smooth.

Pour over fish fillets in baking dish and bake at 400 degrees for 20 minutes or until done.

Lemon Butter Rockfish

Ingredients:
1 lb. striped bass fillets
1/2 fresh lemon
1 tbsp. butter
1 tsp. olive oil
1/2 tsp. Old Bay crab seasoning or equivalent

Instructions:

Preheat oven to 400 degrees.

Drain fillets and lay in a casserole dish basted with olive oil.

Squeeze lemon over fillets, drizzle with melted butter and sprinkle with crab seasoning.

Bake for 10 minutes or until fish is white on the outside and still slightly pink in the center.

                          

8 oz. cooked fish – striped bass, black sea bass, tautog or other white fish with firm, flaky meat.
1 large potato, peeled and diced
1 small tomato, diced and seeds removed
1 small onion, diced
1 carrot, peeled and sliced
2 cups (1 can) chicken stock or fish stock
1 cup milk
2 tbsp. butter
2 tbsp. flour
salt to taste

1.  Bring stock to a boil and add vegetables, reduce heat and simmer 20 minutes, until vegetables begin to soften. Add fish and set aside.

2.  In a separate saucepan, melt 2 tbsp. butter, add 2 tbsp. flour and cook until browned slightly.  Add one cup cold milk and simmer until mixture starts to thicken. Simmer vegetables and fish, slowly adding the milk mixture.

3.  Simmer 5 minutes, add small amounts of milk to thin or flour to thicken.

4.  Remove from heat and serve. Sprinkle with a small amount of fresh chopped parsley, chives or cilantro and red pepper.

Note:

This hearty chowder makes a simple and delicious lunch. It can be improved by adding diced shrimp, crabmeat, scallops, clams, oysters or other seafood.

                          

The original British fish and chips used cod or haddock, but Virginia cooks can choose any white fish that is available locally. Favorite fish may include summer flounder, sea bass, striped bass, monkfish, hake  or others. Malt vinegar and a heavy coating of salt is traditionally sprinkled over fish and chips when served.

Virginia Fish and Chips Recipe

Ingredients

4 large potatoes, peeled and cut into strips
1 cup all-purpose flour
1 tsp baking powder
1/2 cup milk
1/2 cup beer
1 tsp kosher salt
1 tsp ground black pepper
1 egg
1 quart vegetable oil
1-1/2 pounds fish fillets

Directions

1. Peel potatoes and halve lengthwise, then cut lengthwise into 1/2-inch-thick wedges, transferring as cut to a large bowl of ice and cold water. Chill several minutes. Drain potatoes and dry thoroughly with paper towels.

2. Preheat oil in a large pot or electric skillet to 325-350 F.

3. Fry small batches of potatoes, allowing oil to re-heat between batches, cooking each batch until edges are just golden. Transfer to fresh
paper towels to drain.

4. In a separate bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk, beer and egg; until mixture is smooth. Let
stand for 20 minutes.

5. Dredge fish in batter, one piece at a time and immerse in hot oil. When batter is set, turn fish over and fry until golden brown.

6. Serve hot, sprinked with malt vinegar and sea salt.