This was a challenging catch and cook. Fortunately, even with the tough conditions and slow lure bite, we were able to get 1-21 inch striped bass on the Calissa Suspending minnow (Sardine Glow)
Here’s the recipe for the Striped bass
you’ll need 1 pound of course salt per pound of fish
1 egg per pound of salt
add water to make your salt mix the same consistency as wet sand
prepare your fish by cleaning inside and out- leaving the scales on (this helps making skin removal easy later. Also, clip all fins.
Once you’ve prepared your fish, stuff it with the spices and herbs/lemon you’d like
encase your fish and bake it 400 degrees for 20-30 minutes or until your salt crust is golden brown.
after it’s golden brown, remove from oven and let rest for 10 minutes.
Break open and enjoy!