From the Atlantic coast, this true bass is also called striper, greenhead, squidhound and, in the Chesapeake Bay region, rockfish (not to be confused with the species rockfish). The striped bass is anadromous, meaning that it migrates from a saltwater habitat to spawn in fresh water. It can range in size from 2 to 70 pounds, though market weight is usually between 2 and 15 pounds. The striped bass is olive green fading to silver, and has 6 to 8 longitudinal black stripes. It has a moderately fat, firm-textured flesh with a mild, sweet flavor. Striped bass can be prepared in a variety of ways including broiling, grilling, poaching and steaming. Both white bass and yellow bass are freshwater members of the striped bass family. See also fish.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Outdoor Grilled Striped Bass with Vegetable Tian and Basil Cream
- Crispy Striped Bass with Sauteed Baby Morels and Watercress Sauce
- Rye Crusted Striped Bass with Lobster Crabmeat Mousse, Salsify Puree and Zinfandel Sauce
- Easy Baked Striped Bass with Tomatoes, Rosemary and Olives
- Sea Bass with Ginger Lemon Pesto and Jicama Salsa
Related Content From Cooking Channel
- Papillote of Striped Bass with Herbs and Quick Aioli
- Striped Bass Puttanesca with Seared Fingerling Potatoes
- Wild Striped Bass with Favas and Couscous
- Striped Bass in Salt Dome
- Steamed Wild Striped Bass with Yellow Pepper Romesco, Red Pepper-Black Olive Relish and Parsley-Garlic Oil