East Coast Striped Bass is one of our featured specials this week, and it lends itself to being a favorite for the up-and-coming spring and summer seasons. The flesh is white and flaky with enough fat to make it seem almost buttery but not so much to make it oily. The primary is sweet and salty, without any hint of strong flavors.
Striper fishing is strictly regulated for sustainability purposes. Regulations are using a tagging system that makes it a responsibly harvested fish. Every striper caught is tagged for tracking purposes. Stripers have rather long lives, up to 30 years, and can grow up to 80 pounds and 5 feet in length, but they typically average between 5-25 pounds, rarely seeing one over 50 pounds. The fish we are featuring this week is East Coast caught from North Carolina, so you can rest assured that it is wild-caught, and you will be able to taste the freshness!
You don’t need to do much to prepare and cook Striped Bass. It is very versatile in cooking methods, but it is a firm fish that holds well on the grill. Just a simple marinade and some grilled vegetables on the side, and you’ve got a great, healthy meal! Here is one of our suggested recipes to try:
So, what’s the big fuss about wild-caught instead of farmed? A farmed fish is rounder than one caught in the wild, with less torpedo shape, and has broken stripes instead of solid ones. The farmed bass rarely grows beyond three pounds and is usually harvested when it reaches a pound and a half. Plus, wild-caught fish tends to have a more robust flavor than farmed.
Please stop by any of our 3 locations to give some a try! You won’t be sorry!