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: Yes
Recommended Preparation: Sashimi, sushi, grilled, baked, poached, steamed, fried, etc.
Place superfrozen product in cold water for 15 to 30 minutes, until thawed. Remove the portion from the plastic, pat dry and wrap with our white butcher paper provided. Cut and enjoy within 24 hours.
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.
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.
I tried the Striped Bass as Sashimi and it was good not great. I also pan seared with skin on and the results were an amazing crispy skin with a nice flaky texture.
I will definitely recommend for cooking skin on not so much for raw consumption as the meat tends to have a bit more texture and drier when comparing it with other white fish commonly use for Sashimi
I was so happy with the delectable goodie’s I received when my order came!!! I have already come back for more
Fresh is better than superfrozen
I had ordered twice from RSC, once was the fresh striped bass and once was the superfrozen since they didn't have fresh anymore. Using both for sashimi, I can definitely say that the fresh version is far better than the superfrozen. The superfrozen didn't stay intact when I was cutting it for sashimi and a lot of water came out from the cut pieces.
Thank you for your feedback! It has been noted and will be shared with our quality and products team.