Wild Striped Bass
Moderately fatty, wild striped bass has a rich flavor and a large, firm flake. Striped bass can be prepared in a variety of ways including broiling, grilling, poaching and steaming. Wild striped bass swims the waters along the East Coast. It is much larger than the farmed variety, with strong black stripes from gills to tail.
This true bass is also called striper, greenhead, squidhound and in the Chesapeake Bay region, rockfish (not to be confused with the species rockfish). The striped bass is anadromous, meaning that it migrates from a saltwater habitat to spawn in fresh water. It can range in size from 2 to 70 pounds, though market weight is usually between 2 and 15 pounds. The striped bass is olive green fading to silver, and has 6 to 8 longitudinal black stripes. It has a moderately fat, firm-textured flesh with a mild, sweet flavor. Both white bass and yellow bass are freshwater members of the striped bass family. See also fish.
The farmed version is milder, has a nice texture, and is more readily available and consistently fresh. Both farmed and wild striped bass are sustainable seafood choices. For case-by-case help with sustainable seafood choices, you can always refer to the online guide maintained by the Monterey Bay Aquarium.
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