Gig,
I have a question about Stripers? How do they taste compared to other fish??
Thanks,
Doug
DShock,
Back in the days when I did not fly fish I have caught and eaten many “rockfish” “stripers” and I can tell you that if you prepare them properly, they are very good. You really need to remove the skin from the filet. There is a very thin layer of red meat just below the skin that contains the fish oil which will make the filet “fishey” tasting plus there is a strip of red meat down the center of the filet, about where the lateral line would be, that is about 1/2 inch wide which will need removed. After that, you have a very good piece of all white meat that is not flaky like regular fish but firm like shrimp or crab meat. When I managed the local marina here I had a dentist that use to come in on a Thursday and stayed at one of the marina motels through Saturday. He would only fish for the “stripers” and when he cleaned them he would cut the meat up into cubes about the size of dice and put them into one of our ice bags and freeze them. I asked him what he done with all the fish and he said he would boil the cubes in shrimp or crab boil and serve them like they were shrimp over ice at parties at his home. He said the guests always thought he had spent a lot of money on crab or shrimp! 
They are very good eating fish in my opinion.
It is great fish for a seafood stew.
Thanks! the closest I’ve come to Stripers was at Lake Powell, but fished for Bluegill instead.
Doug
Gigmaster, do you use the fast sinking line to fish for them?
No, because I’ve never been able to do the line pick-up properly, and the sinking line would end up in my lap. Earlier on this thread, a fellow angler was kind enough to take pity on me and explain the process, so I will be out practicing it as soon as I get some sinking line.
I use a shooting Taper, or Bass Bug Taper with a floating head and a 7-0’ 0X leader and a 10 lb tippet. Most of the flies I use are weighted. I look for diving and wheeling birds and go work the spot, or I will work up and down rip-raps and channel shelves. I work any large schools of shad I can find. Pretty much just like you would do for Tarpon or Bluefish on the coast.
In the tailraces, I cast up current and work the fly down and across, just as in steelhead and salmon fishing.
Stripers aren’t usually very deep, even in winter, at least in this part of the country. In fact, they feed more on the surface in winter than at any other time.
I’m gonna work with some sinking line techniques next week.
Ditto on the crab boil striper. That’s how I usually fix them as well. It tastes almost like lobster. I also make a killer fish chowder from them if I run out of carp. Works good in gumbo, too.
Semper Fi!
Jack, be ready to wade in February. We’ll try our luck on Percy Priest. I’ll try to get hooked up with the Striper Psychos before then… 
Warren, you’re invited too, if I can hook up with the right folks (pun intended).
Tennessee-ese: Rockfish = striper, rock bass= black perch (to some), Tennessee tarpon = skipjack herring
Ed