Wild striped bass, a mild yet flavorful fish, has firm, meaty white flesh. It is sold in fillets, steaks and whole. Small striped bass (about 2 pounds), are most likely farm-raised and a hybrid of striped and white bass. These small fish yield convenient one-portion fillets, but the flavor is entirely different than wild bass.
A chunk of wild striped bass is excellent grilled, as it will hold its shape and develop a flavorful, crisp crust. It can also be sautéed, roasted or braised in a fish soup or stew.
Substitute other firm-textured fish, such as snapper, sea bass, monkfish, salmon or mahi-mahi.
Striped Bass Recipes
- Whole Striped Bass
- Roasted Striped Bass with Chive and Sour Cream Sauce
- Easy Baked Striped Bass with Tomatoes, Rosemary and Olives
- The Lady's Bouillabaisse