Species: Striped Bass
Scientific Name: Morone saxatilis
Alternative Names: Striper, Rockfish
Cut: Filet; skin-on, small bones-in
Flavor: Clean white fish, with medium fat content
Source: Ocean-raised pens (Mariculture). Ensenada, Mexico (Baja California)
Packaged: Fresh (not frozen)
Sushi Grade: No
Recommended Preparation: Grilled, baked, poached, steamed, fried, etc.
Place superfrozen product in cold water for 15 to 30 minutes, until thawed. Cut and enjoy within 24 hours.
Riviera Seafood Club's Striped Bass, scientifically named Morone saxatilis, is an east-coast favorite used for cooked preparations and is extremely versatile. A high fat content and clean buttery flavor makes this fish EASY to use and hard to mess up! If you like super crispy and delicious fish skins, fried striped bass skins will make your fillet crunchy and full of flavor. We recommend this fish for chefs of all skill levels from beginners looking to impress their friends to grill masters who want to put on a full production.
All orders of Striped Bass are individually packaged and shipped using overnight express delivery. Riviera's Striped Bass a will arrive wrapped in food-grade absorbent paper within an individualized loin bag. For best results, eat properly stored frozen portions within one to two months of arrival.
By superfreezing our fresh seafood, in special ultra-cold -60°C freezers, we are able to lock in the freshness and texture of our sushi-grade seafood, while also allowing you to store our products in your conventional freezer for later consumption.
Also, to help many of our customers, most of our superfrozen seafood is shipped out in 8oz portions so you can order more at one time to save on shipping costs, and so you can thaw only the amount you need.