Hi Wes! And happy Friday to you! If you're cleaning strippers, the weekend is off to a grand start yes?
Here's one option to enjoy: http://www.smokingmeatforums.com/t/166773/smoked-striper-steaks-head-another-local-fish-caught-today
And another: http://www.smokingmeatforums.com/t/166196/smoked-striper-head-and-right-from-the-sea
Also, encrusting it in a dry rub of black & tan sesame seeds, celery seed, sea salt, herbs de Provence and pepper, and dehydrated garlic flakes, (swordfish done that way here in this photo) is a great dry crust to do with striper too! And who knows, maybe it would even work well on some strippers?
Cheers to you and let me know if I can help at all, as you've got some serious fish there, the skin is delicious too, and there is fabulous meat inside the head, and so enjoy!
Another thing that's fun, with a whole one, is to tuck fennel and garlic into slits in the skin, baste it with olive oil and then grill it, and then dump Ouzo on it, light it on fire, then squeeze lemon and add sea salt and eat! It is QUITE the spectacle and delectable as well. I may need to do that when blessed with another whole one.
Meanwhile, here's to your delicious fish! Cheers!!!!!! - Leah