Striped Bass Flavor Profile
Most Striped Bass are farmed and have light-colored flesh with a delicate flavor and firm, large flakes. Wild caught Striped Bass have a more robust flavor and coarser texture.
Typical Cooking Methods
Atlantic Striped Bass, Stripers, Linesiders, Pimpfish, Rockfish, Sunshine Bass, White Bass, Suzuki, Hybrid Striped Bass
Striped Bass Description (Morone saxatilis)
Striped Bass are silver-colored with dark horizontal lines. Wild fish can grow up to 6.5 ft and 125 lbs. But aquacultered fish are usually harvested between 1 - 3 pounds, although some are grown to a weight of 5 pounds.
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Typical Wholesale Products
Whole Dressed, H & G, Fillets
Striped Bass Availability
Fresh seafood availability chart: green areas show peak availability, light green show limited availability, gray indicates not available fresh.
Stripped Bass Butchering Yield Percentage and Recovery
|Item||To Skin/On Fillets||To Skin/Off Fillets||Notes|
|Whole Round (Head/On ungutted)||36%||--||If you have additional yield info on this fish please leave a comment below.|
|Yield % varies according to a number of factors including: size of fish, season, sex, and the skill of your fishmonger.|
Range & Habitat
Wild Striped Bass migrate between saltwater & fresh water and they are found along the eastern Atlantic from the St. Lawrence River to the Gulf of Mexico near Louisiana. However, most Striped Bass today are an aquacultured fish.
based upon a 6 oz (171 grams) raw edible serving
Striped Bass Sustainability Info
|Name||Alternate Names||Catch Method||Catch|
|Striped Bass, Morone saxatilis||Greenhead, Linesides, Rockfish, Striper, Suzuki
||Wild - Hook & Line||US Atlantic||Elevated|
|Wild - Gillnet, Pound Net|
|Hybrid Striped Bass,
Greenhead, Linesides, Rockfish, Striper, Suzuki
|Farmed - Closed System||Low|
|Disclaimer: The sustainability info above is accurate to the best of our knowledge. However, each program randomly updates their information without our knowledge. We therefore recommend that you verify the current accuracy of this information.|
= Best Choice/Recommended = Good Alternative = Avoid/Not Recommended
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David Buchanan is a professional chef and author of Chefs-Resources.com, a site geared towards providing chefs and culinarians useful info to help in their kitchens.
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