Striped Bass (Ocean Raised)

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Note: Orders may be delayed due to Federal holidays.

  • Riviera Seafood Club's Striped Bass, scientifically named Morone saxatilis, is sustainably farmed on the coastal island of Isla Todo Santos, in Ensenada, Mexico. An east-coast favorite used for both raw and cooked preparations, striped bass 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 all chef types from beginners looking to impress their friends to sushi 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. If you desire to use Striped Bass for sashimi, it must be stored in the refrigerator immediately upon arrival. For raw consumption, eat within one to two days. Any time past this window, the portion will be searing, poke, or cooking grade. (Keep in mind that freezing sashimi grade fish does slowly diminish the quality of the meat as the cell membrane is not well maintained in conventional home freezers). For best results, eat properly stored frozen portions within one to two months of arrival.

    • 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
    • Texture: semi-firm
    • Source: Ocean-raised pens (Mariculture).  Ensenada, Mexico (Baja California)
    • Sustainable: Yes
    • Packaged: Fresh (not frozen)
    • Sushi Grade: Yes
    • Recommended Preparation: Sashimi, sushi, grilled, baked, poached, steamed, fried, etc.

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