Striper Season is upon us in the northeast, so I am sharing my striped bass fish cake recipe.
This recipe freezes well so if you want to put some up for the season to have for the winter this does the trick.

Ingredients:

3lbs of Bass
Poaching Liquid
3 cups white wine
6 cups water
1 lime
12 peppercorns
Bring to a slow simmer (Do Not Boil) simmer until fish just starts to flake


Cake
2 onions diced fine
3/4 cup celery fine
1/3lb bacon diced
1/2cup sundried tomato
2 clove of garlic
1/3 bundle of green onion
1 egg
1 lime juiced
2 cups of mayo
1 cup crushed bread cubes
Chesapeake Bay or Old Bay seasoning to taste.