Hybrid striped bass are a cross between marine stripe bass and freshwater white bass resulting in a fish with desirable characteristics of both species. Striped bass is also known as stripers, wipers, sunshine bass, rockfish, and seabass. Wild striped bass are long and narrow and have straight uninterrupted stripes. Hybrids are smaller, rounder and have broken stripes.
how to cook striped bass
Due to strict water quality control, farm-raised striped bass has consistently good flavor and is hardier, more resistant to disease, and produces a higher yield than its wild counterpart.
Striped bass are born sterile, so they are bred artificially.
Hybrid farm-raised striped bass are found around the country, but Frugé Seafood prefers to buy within the great state of Texas. Most of the farms we deal with in Texas have been growing and selling hybrid striped bass for many years, so experience is on their side. We’re ready to deliver hybrid bass to you.
Our hybrid striped bass are harvested in freshwater ponds. The cold chain is maintained from the pond to the plate.
Hybrid striped bass are available year-round with peak season from September to February.
This species is mild, delicate, and slightly sweet.
The texture of striped bass is moist, firm, and flaky with a bright white flesh.
Hybrid striped bass are best served whole or in fillet form, baked, steamed, grilled, sautéed, or poached. Here are some great recipes.
Hybrid striped bass should smell fresh and be firm to the touch. The eyes should be clear, and the gills should be red.
Hybrid striped bass is appropriate for casual dining, fine dining, hotel, and resort/club.
3.5 oz (100g) raw edible portion
- Calories 115
- Calories from fat 24
- Total fat 2.6g
- Saturated fat 0.7
- Cholesterol 65mg
- Carbohydrates 1.7
- Protein 21g
- Omega-3 10.4mg.
Simple. Fresh. Delivered.