Pacifico striped bass is the only "true" striped bass, not a hybrid as are most other farmed varieties. With a nod to the wine industry and the concept of terroir, the company touts its mastery of meroir, the idea that the sum of the effects of a local environment—such as climate, local nutrients, and other geographical factors—impact the quality of a particular product, giving them a distinct taste unique to the environment they grew up in. Pacifico striped bass has received a 4-star BAP (Best Aquaculture Practices) designation, the highest award available.
The fish has a semi-firm texture with skin that crisps well when sautéed. It can be used in many preparations: as sushi, baked, sautéed, or poached. Chefs such as Rick Bayless and Thomas Keller have used it on their menus, and rumor has it that Chef Stephanie Izard will be featuring it at her new Peruvian restaurant when it opens. Low mercury level. Kosher.
1 lb. for $26.00
8 oz for $13.00
-- Grilled Striped Bass with Indian-Spiced Tomato Salad (Chef Floyd Cardoz / Food and Wine)
-- Broiled Striped Bass with Provencal Tomatoes and Olives (Feed Me Phoebe)