Quote Originally Posted by Crappie ciller View Post
What a fish Chris! And the chowder looked even better than the Striper. I’m guessing you used that more durable Striper meat to make it? I’m gonna give it a try with some sand bass sitting in my freezer waiting for a reason so thanks, as always, for posting.


Sent from my iPad using Crappie.com Fishing mobile app
Yup. The striper meat texture is comparable to good tuna steaks (not canned tuna!). Its not soft when cooked like crappie and other freshwater fish.