Striped Bass
("Rockfish")
This silver and black striped fish can be found from the top of New York to North Carolina in our country, though it has been known to make appearances from New Zealand to the Gulf of Mexico. Not only is it prolific, but it's also a tradition, with a history in Mid-Atlantic America dating back as far as the colonists. That's probably why it's the state fish of both Maryland and New York--two of our major cities of operation, by the way.
Selecting a filet
The flesh of a rockfish should be clear, never pink. Be sure that it smells fresh (ie, no "fishy" smell) and should have shiny, tight scales and moist skin.
Preparation Tips
This silver and black striped fish can be found from the top of New York to North Carolina in our country, though it has been known to make appearances from New Zealand to the Gulf of Mexico. Not only is it prolific, but it's also a tradition, with a history in Mid-Atlantic America dating back as far as the colonists. That's probably why it's the state fish of both Maryland and New York--two of our major cities of operation, by the way.
Selecting a filet
The flesh of a rockfish should be clear, never pink. Be sure that it smells fresh (ie, no "fishy" smell) and should have shiny, tight scales and moist skin.
Preparation Tips
- When cooked, the flesh of a striped bass is white, meaty and delicate with a memorably sweet taste. Because it is so light and delicate, striped bass is best when baked or broiled, and seasoned simply. A little butter, salt and pepper is all that's needed to make it wonderful.
- 375 degrees for 20 minutes is all that's needed to cook the meat and retain the moisture.
- You can also bake striped bass with crab meat. Order a rockfish filet from our seafood counter, and we'll stuff it with crab meat for you upon request.