Striped Bass Cooking Tips
Striped bass are a popular gamefish that has been introduced to many water bodies outside of their natural range of the Atlantic Coast of North America. They migrate between fresh and saltwater environments, though there are many landlocked stripers as well. As a means to further expand the freshwater range of this fish, striped bass are often hybridized with white bass (called hybrid striped bass). The flesh of a striper is a pinkish-white firm texture with a rich taste, though it differs depending on where it was caught. This fish can be broiled, poached, smoked, steamed, pan fried, or grilled.
Use Your Nose
When purchasing striped bass from a store, make sure that the fillets have a sweet, seawater fresh smell and are of uniform color, free of drying and browning.
Don’t Leave Any Meat Behind
There’s more to a striped bass than just the fillets. Don’t forget the triangles of meat behind the gills, commonly called ‘collars.’ But most important of all, the cheeks are the best tasting flesh on the fish. These disc-shaped meats make a perfect snack or appetizer to the main course.
Bigger Is Not Better
Like with many other species of fish, the best tasting striped bass are smaller in size than your typical trophy catch. Anywhere striper between a foot-and-a-half to three feet in length is good eating. Beyond that, the meat is coarser and contains more mercury, which greatly affects the taste of the flesh.
Hot Fishing Spots – Massachusetts Bay, MALearn More »
Hot Fishing Spots - Massachusetts Bay, MA
Within close proximity of historic Boston, the Massachusetts Bay area offers easy access to some of the best saltwater fishing around!
Clear LakeLearn More »
Located two hours north of San Francisco Clear Lake, is believed to be one of the oldest lakes in North America and the largest wholly in California.
Castaic LakeLearn More »
Just 20-minutes north of Santa Clarita Castaic lake has had six of the 25 largest bass caught in the world pulled from its waters.