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.
New Record Hybrid Striper Caught In VirginiaLearn More »
New Record Hybrid Striper Caught In Virginia
Check out the details of Joshua Neece’s record catch!
Late Summer Schoolie StripersLearn More »
Late Summer Schoolie Stripers
As much as I don’t like fishing bait or gear, I decided to spend a day with a few friends targeting Striped Bass and Atlantic Mackerel.
How to Help the Chesapeake: Bill Goldsborough, CBFLearn More »
How to Help the Chesapeake: Bill Goldsborough, CBF
“The most important fight may be for a fish that anglers don’t even catch.”