Forty years ago the East Coast striped bass fishery was nearly decimated by overfishing and pollution but the fishery is now well managed by the Interstate Fishery Management Plan for Atlantic Striped Bass.
Compared to farmed striped bass, the wild variety we have selected is larger, richer, and slightly sweet in flavor. It has a firm, large flake. It can be baked, grilled, steamed, and sautéed. If you like crispy skin, the skin of striped bass is a must-try. Seafood Watch rates it a "Best Choice." Moderate mercury level. Kosher.
1 lb. for $24.50
-- Grilled Fish Tacos with Sweet Corn and Cilantro Salsa (The Chopping Block)
-- Striped Bass Poached in Spicy Soy Sauce (Mark Bittman/The New York Times)