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Portioned wild striped bass fillet from Massachusetts - meaty clean fish that will stand up to both high heat roasting and slow poaching/steaming.
Origin: Massachusetts
Method of Capture: Hook & Line Caught
Wild or Farmed: Wild
Method of Capture: Hook & Line Caught
Wild or Farmed: Wild
Striped bass caught in the U.S. with handlines and hand-operated pole-and-lines is a "Best Choice." The stock is healthy, and bycatch and habitat impacts are minimal. Management of the U.S. Atlantic striped bass fishery is rated effective overall, and policies are being developed to protect the ecosystem.
This Wild Striped Bass emerges with brilliant silver skin lined with black bands. The fillets are cut with the skin on and can vary in color from translucent white to pink. It has a firm and oily flake that retains its moisture through cooking. Its unique diet consists of squid, clams, mussels, crabs, menhaden, and herring which give the fillet a unique sweet/sour flavor.
When grilling, broiling, or sautéing, begin by marinating the fillets in red wine vinegar, garlic, salt, and thyme. No matter what your method, this fish will always benefit from pre-seasoning with salt or brine in order to maintain moisture throughout cooking and enhance its flavor.