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Striped Bass

You can't go wrong with striped bass in summer – keep it simple by searing or grilling and serving with peak-season summer vegetables. 

SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.

Wild-caught along the Atlantic coast. US domestic fisheries are highly regulated for the sustainability of wild fish populations. 

Striped Bass

The Massachusetts season is closing soon!

A symbol of summer, the arrival of striped bass on the East Coast is an annual treat. A favorite of both recreational and commercial fishermen, striped bass (aka “stripers”) are a migratory species that inhabit both coastal and estuarine ecosystems from the St. Lawrence river to the Gulf of Mexico. They’re beautiful, with blue-black iridescent skin and flesh that tastes like the ocean (in a good way). Their fillets are great sear-roasted or grilled – you don’t want to miss the wonderful crispy skin.

Sold in 1 lb packet of skin-on fillets, individually vacuum-packed and super-frozen.

Origin: USA (Atlantic Coast, wild)

You can't go wrong with striped bass in summer – keep it simple by searing or grilling and serving with peak-season summer vegetables. 

SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.

Wild-caught along the Atlantic coast. US domestic fisheries are highly regulated for the sustainability of wild fish populations. 

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