Red's Best Seafood Striped Bass Fillet
This fish and shellfish is extremely fresh and literally right off of their small boats. All fish are caught using small scale sustainable methods such as hook and line and small gill nets, so that ocean and fish stock damage is minimized. This ensures a sustainable future of quality fish for us, for the fisherman and the communities they live in.
Enjoy within 5 days or freeze for later use.
Red’s Best Scallops and Fillets are wild caught and never frozen or processed (other than cutting and packing). They are fresh caught on the Sunday or Monday preceding your order and best enjoyed within five days or they can be frozen. To thaw fish that has been frozen, place in a sealed bag in a bowl of cool water. Allow at least a day to thaw prior to cooking. Depending on the size and cut of fish, thawing times may vary.
Each Week Red's Best's Fisherman will offer us what they expect to be fresh off of their partner small boat day fisherman.
Quality is much higher than what is usually available at retail stores for a number of reasons.
Fish is handled less and arrives in your kitchen within a few days of harvest.
These fisherman return each day with their catch and do not store or hold fish.
All fish is wild caught and not frozen or processed in any way other than cutting or packaging for travel.
Your fish arrives at Red's Best Monday morning, Farmers To You picks it up Tuesday, and you receive it Wednesdays and Thursdays.
The Atlantic Striped Bass has recovered from a fisheries collapse in the 1980s and is now once again a favorite of sport fisherman in the mid and northern Atlantic coast.
These fish are wild caught off the coast of Massachusetts where their stocks are closely managed and currently plentiful.
Striped Bass have a wonderful tender but firm white flesh that is slightly sweet tasting, and especially good when poached or baked.
July 9, 2020 by Jeff
This has been a hard local fish to get in the Boston area at markets. I'm glad to get it here. Not cheap, but it's a rare local white fish that really has character. It's meaty and has a nice flavor of its own.
I put it skin down and cooked it in a 1/4" of virgin olive oil for about five minutes to get the skin crunchy (with a bacon press on top to weight it down to the pan), then I turned it over to cook it the rest of the way. Again, if you're used to the blandness of cod, flounder, or haddock, striper has a slightly richer flavor, and it's texture is fairly dense without it being oily.
The pieces I received were thick and fresh.
I try to eat fish as often as I can, and this time of year, striper and bluefish are excellent local fish. But again, I have been having more difficulty getting striper this year at local fish markets, so it's great to get it here.