Maryland’s state fish and available year-round. The meat of striped bass is white with a medium texture and a mild flavor. Its firm, flavorful, and buttery flesh offers a large flake.
Fresh- Whole, Headed and gutted, Fillet, Portion. Frozen- Headed and gutted, Fillet, Portion
Pacifico Striped Bass, Snapper, Corvina
Striped bass has a versatile flavor. It’s fat content is lower than what can be found in salmon, and it’s muscle fibers are shorter, lacking the protection of connective tissue with most proteins. Be careful not to overcook the striped bass, you want the meat to reach an internal temperature of 145 degrees. Note: the fish will continue to cook once removed from heat, an additional 5-10 degrees.
Atlantic coast of North America
Amount Per Serving - Serving Size 100 g/3.5oz
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
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