Moderately fatty, wild striped bass has a rich flavor and a large, firm flake. The farmed, Baja version is milder, has a nice texture, and is more readily available. Available frozen year-round and fresh during season.
Keep the skin on – it creates a delicious crispy element while keeping the flesh moist. Substitute with catfish or black seabass.
Striped Bass Recipes
Seared striped bass (pictured)
(Email) Grilled Striped Bass