Pacifico Striped Bass

Ocean-based aquaculture
Todos Santos Island, Baja California, Mexico

Pacifico striped bass is the only "true" (non-hybrid) striped bass that is farmed. With a nod to the wine industry and the concept of terroir, Pacifico touts its mastery of meroir, the idea that the local oceanic environment—including climate, local nutrients, and other geographical factors—affects the fish's quality and gives it a unique flavor. Pacifico striped bass has received a 4-star BAP (Best Aquaculture Practices) designation, the highest aquaculture award available.

The fish has a semi-firm texture with skin that crisps well when sautéed. This striped bass can be used in many preparations: raw (as sushi), baked, sautéed, or poached. Award-winning chefs including Rick Bayless, Stephanie Izard, and Thomas Keller have used it on their menus. Low mercury level. Kosher.

-- Striped Bass all’Amatriciana (Florence Fabricant / The New York Times)

-- Roasted Striped Bass with Chimichurri and Blistered Tomatoes (Pacifico Acquaculture)