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Striped Bass


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Striped Bass  Roccus lineatus   Rockfish, Rock, Rock Bass, Striper, greenhead, Squidhound

A popular variety and always in demand this fish has firm and flaky flesh.   As a sought after sport fish most states have a minimum length requirement of 10 inches. These fish have been recorded to sizes of 125 lbs but 15 pounds are now considered to be a large market size.  

Pinkish-white flesh of firm texture, moderate fat content, and sweet, distinctive flavor. The skin is edible. Most any style of cooking will suit the striped bass, which is excellent broiled, poached, steamed, pan-fried, or grilled (since the flesh is firm, you need not use a grill basket).

Season   All year.  In the markets February to April and again in October and November.

Waters: Atlantic coast; It ascends into rivers and bays from Cape Cod to North Carolina; some Pacific waters. Fish farms in California and other states.

Available: Whole, fillets, steaks

Market Form  Weight Lbs.  Cooking Method
Steaks, fillets,
whole or drawn (lean)
1/2-4
50-125
Bake, pan-fry, deep fat fry, broil
Yield
Purchased Size Yield
Round 4 to 5 lbs 100%
Drawn 3 to 4 80%
Fillets 1 1/2 to 2 lbs 40%
Drawn 5 to 6 lbs 60%


Bony Fish Cod Family Firm White Fish Flacky White Fish Fresh Water Fish Large Flatfish Long Bodied Fish Meaty Fish Monkfish Oily Dark Fleshed Ray & Skate Salmon & Trout Shark & Sturgeon Small Flat Fish Thin Bodied Fish


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