Striped Bass (Ocean Raised)

7 total reviews


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.


Conventional Freeze. For best results, eat properly stored frozen portions within 1-2 months of arrival.


Keep product in package, place in cold water for 15 to 30 minutes, until thawed. Pat dry with paper towel to remove excess moisture. Enjoy immediately or refrigerate and consume within 24 hours.

Pro Tip: Keep product in package, defrost in running water. Once thawed, remove from package, pat dry with paper towel to remove excess moisture. Enjoy immediately or refrigerate and consume 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.

Time your defrost process to a couple of hours before your meal for the optimal outcome.

Yes and no. Yes, you can refreeze it for a future cooking preparation. No, if you plan on using it for raw preparation.

Yes! We suggest that most super-frozen products may be stored in a conventional freezer for up to 2 months upon usage.

The United States is late to the game... Many countries, including Japan, depend on this technology to assure minimal loss in quality and maximum gain in shelf life.

Customer Reviews

Based on 7 reviews
Jim Wong

I like the taste and texture of the fish

Delicious Crispy Skin

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

Ray Arnold
Awesome quality

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.


Striped Bass (Ocean Raised)

Gregory MacDonald

Striped Bass (Ocean Raised)

Great fish

Meaty, Fresh and clean fish.