Sweet and briny, and almost buttery (without butter), striped bass is an incredibly versatile and delicious fish. Fry, bake, grill, poach, sear or even steam it - you can't go wrong!
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.
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.
Striped Bass
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.
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.
