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, 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—impacts the quality of a particular product and gives it a distinct taste unique to its environment. 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, Stephanie Izard, and Thomas Keller have used it on their menus. Low mercury level. Kosher.
1 lb. for $24.00
8 oz. for $12.00
-- Grilled Fish Tacos With Sweet Corn and Cilantro Salsa (The Chopping Block)
-- Wild Striped Bass with Tomato Fondue (Michel Nischan / Food and Wine)