09-25-2006, 07:05 PM
Does anyone know why the meat on Razorbacks and other large stripers is different from the small stripers? Surprisingly, we have
found that the meat on smaller stripers tastes much better. The texture of the larger stripers is not firm after it is cooked. There is a considerable difference between the appearance of the fillets as well. The smaller stripers produce firm, slightly off white fillets while the larger stripers produce very soft, white fillets. Is it because of their diet?
The Razorbacks also look unhealthy. They're so thin and they put up absolutely no fight. They are more or less dead weight. I get a better fight out of a 1 lb striper than I do a 4 lb Razorback. I'm wondering if this is due to a lack of shad or other food sources. Anyway, these are my observations from Temple Bar and Overton Arm. I do not recall catching any Razorbacks in the Boulder Basin.
Best regards,
Paul
[signature]
found that the meat on smaller stripers tastes much better. The texture of the larger stripers is not firm after it is cooked. There is a considerable difference between the appearance of the fillets as well. The smaller stripers produce firm, slightly off white fillets while the larger stripers produce very soft, white fillets. Is it because of their diet?
The Razorbacks also look unhealthy. They're so thin and they put up absolutely no fight. They are more or less dead weight. I get a better fight out of a 1 lb striper than I do a 4 lb Razorback. I'm wondering if this is due to a lack of shad or other food sources. Anyway, these are my observations from Temple Bar and Overton Arm. I do not recall catching any Razorbacks in the Boulder Basin.
Best regards,
Paul
[signature]