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hammer4reel
10-20-2008, 06:42 PM
Capt heard that the striper salad we had yesterday was your dads recipe.
could you post it ??????????
kept some striper to the side to make it

Thanks
Chris G
10-20-2008, 07:01 PM
Shhh... that's a secret. :p The one you had yesterday was my variation of the one Ronnie's father makes. I can never get it as good as his though, his is much better imho.
1captainron
10-20-2008, 07:12 PM
Dan,
Glad you enjoyed it....Here's the secret, just remember one thing, we're Italian so we really don't measure, everything is to taste!
2 lbs of Striper/steamed and flaked
1 part white vinigar to 3 parts water
Lemon juice (fresh)
Garlic Powder
Finely chopped Onion, celery, carrot and red pepper
Parsely, capers
salt and pepper
Dash of virgin olive oil
Toss together and let sit overnight in the frige.....ENJOY!!!! Capt.ron
hammer4reel
10-20-2008, 07:13 PM
Shhh... that's a secret. :p The one you had yesterday was my variation of the one Ronnie's father makes. I can never get it as good as his though, his is much better imho.

well it was GOOD, I got a slight run down from Shrimpman but would like to not over due some of the ingrediants,

Capt was also told there was vinegar in it ????????????

thanks going to try and make it tonight
jigamafish
10-20-2008, 07:24 PM
Man, does that sound good. Looks like I am missing a key ingredient,....... The friggn bass!! Gots to get out soon. Between work and kids soccer, not an option for me, but soooooooon, I'll be on the Fishermen.
MoparCharlie
10-20-2008, 07:32 PM
,

Capt was also told there was vinegar in it ????????????



That might have been Chris modification.
Blood orange vinegar.
only place I've seen it is Whole foods.
Chris G
10-20-2008, 07:36 PM
Yes, vinegar is in it...

I think Ronnie's father uses white. The one you had yesterday, I used a combination of white & blood orange vinegar (can only find that one @ whole foods).

Don't forget oregano... ;)
1captainron
10-20-2008, 07:38 PM
Dan,
Sorry about that..forgot the vinigar. 1 part White vinigar to 3 parts water. I changed the original post....thanks ron
devildogski
10-20-2008, 08:43 PM
Thanks for the recpie.
shrimpman steve
10-20-2008, 11:08 PM
this stuff is GREAT!!!!!!!!!!!!!!! made some last week. Yes it's true I did not as yet catch a striper as of last week, the crew was kind enough to throw me some bellys to make it with. I felt like a homeless man behind the bakery waiting for the days stale muffins. but the belly meat was great for this recipe!
CaptBob
10-21-2008, 04:46 PM
Ron

Thanks for sharing....little women made it today. Primo stuff.........:D :D
MoparCharlie
05-19-2009, 05:32 PM
Bump for a great recipe
irishc
05-20-2009, 11:47 AM
Made this one last fall... It was great! Going out tonight to see if I can get the magic ingredient for this excellent dish! Thanks for sharing Capt. Ron
Bottom Dweller
05-29-2009, 10:59 PM
Sounds good, all I need to do is go out sunday and get 1 or 2 and give it a try. Thanks Capt
hammer4reel
11-12-2009, 12:49 PM
Had to bump this recipe up,
Made it again last night , and it wont see this afternoon.
Dam its GOOD
51oldtown
11-25-2009, 11:25 PM
gonna make this one right now for tomorrows turkey day fest
MoparCharlie
04-15-2010, 05:05 PM
Yearly bump for one of my favs :)
Reel Class
04-21-2010, 04:38 PM
I made a batch for the first time Sunday night, just eliminated the peppers and carrots and man is it good!!

Question for Capt Ron or anyone else - how do I cut down on the liquid in the salad - I'd rather have it a bit more dry...

...I'm not Emeril, so go easy on me!
Chris G
04-21-2010, 09:23 PM
Allen, let it sit overnight, then strain some of the liquid off the next day in a colander.

I made a batch for the first time Sunday night, just eliminated the peppers and carrots and man is it good!!

Question for Capt Ron or anyone else - how do I cut down on the liquid in the salad - I'd rather have it a bit more dry...

...I'm not Emeril, so go easy on me!
Reel Class
04-22-2010, 11:57 AM
Chris, should I strain off ALL the excess liquid or just some of it? I'm gonna guess the fish retains the liquid???
Chris G
04-25-2010, 07:28 PM
Allen, personally, I leave some in there so I can shake it up a little before eating it.
sportfishingusa
04-25-2010, 10:53 PM
Chris i love the blood orange idea, also try trading out the vinegar for lemon or lime juice.. essentially a very nice ceviche and damn ron that sounds super.. always have done it with tuna, but always leave the fish raw and let the citrus and acid in the lemon/lime cook the fish overnight but i am gonig to have to try this with the bass steamed!! i cant wait to start bass fishing and give this a shot! would probably be awesome with blackfish as well!!