Wild 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. 

Wild Striped Bass

The Massachusetts season for striped bass has just opened, and we’ve got the first here!  

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 (wild, Atlantic Coast) 

 

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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