Striped bass
In the early days of American cooking, salt was a precious commodity. So when settlers along the Atlantic coast began harvesting striped bass, they salt-cured the fish to preserve it. This method is still used today to make traditional dishes like lox, smoked salmon and salt cod.
The stripers were so plentiful in the 1800s that they were commonly used as fertilizer and chicken feed. It wasn’t until the late 19th century that chefs began to experiment with other ways to prepare the fish.
One of the first Striped Bass recipes appeared in The Boston Cooking School Cookbook in 1896. It called for the fish to be baked with a stuffing of bread crumbs, onions and celery.
Advice
When making striped bass, the most important advice to remember is to season the fish generously with salt and pepper. Also, be sure to coat the fish with a light layer of flour before pan-frying it. This will help to create a nice, crispy texture. Additionally, to ensure that the fish cooks evenly, make sure to preheat the pan before adding the fish. Finally, make sure to let the fish cook for a few minutes on each side. Pay close attention to the fish and remove it from the heat as soon as it’s cooked through.
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Recipes
Striped Bass With Potatoes and Olives
- black pepper
- salt
- picholine olife
- olive oil
- yukon gold potato
- striped bass
- lemon
- bay leaf
Striped Bass with Fresh Figs
- striped bass
- salt
- olive oil
- all purpose flour
- garlic
- clove
- black fig
- shallot
- saba
- butter
- red wine
Grilled Striped Bass With Charred Kale and Yellow Squash
- olive oil
- chimichurri sauce
- lemon juice
- salt
- red chili flake
- striped bass
- lacinato kale
- yellow squash
Striped Bass with Lime Broth
- black pepper
- mint
- salt
- cardamom
- fish sauce
- thai green curry paste
- grapefruit
- lime
- lime juice
- vegetable oil
- makrut lime
- striped bass
- cilantro
Brown Butter Striped Bass with Lime and Cilantro Aioli
- lemon juice
- salt
- zest
- mayonnaise
- garlic
- cilantro
- butter
- striped bass
Striped Bass with Sun-Dried Tomatoes, Caperberries, and Olives
- parsley
- salt
- all purpose flour
- un oaky chardonnay
- fish
- red pepper flake
- tomato
- niçoise
- butter
- garlic
- olive oil
- striped bass
- caperberry
Striped Bass in 'Saor'
- salt
- vegetable oil
- raisin
- pine nut
- red wine vinegar
- orange zest
- sugar
- onion
- leek
- striped bass
- red wine
- olive oil
- parsley
Baked Striped Bass with Fennel and Pernod
- olive oil
- white pepper
- pernod
- salt
- fennel seed
- fennel
- farm raised striped bass
Wild Striped Bass with Scallions and Herb Salad
- salt
- olive oil
- butter
- lemon zest
- lemon juice
- dill
- parsley
- green onion
- tarragon
- mint
- chive
- orange juice
- red pepper
- walnut oil
- striped bass
Striped Bass with Spiced Vegetables and Cilantro Dressing
- cilantro dressing
- olive oil
- salt
- cardamom pods seed
- coriander seed
- cumin seed
- ginger
- cherry tomato
- cauliflower
- green bean
- black peppercorn
- caraway seed
- fingerling potato
- garlic
- butter
- striped bass
Striped Bass in Chardonnay Sauce
- parsley
- salt
- all purpose flour
- unoaky chardonnay
- fish
- red pepper flake
- tomato
- niçoise
- butter
- garlic
- olive oil
- striped bass
- caperberry
Striped Bass with Salsa Verde
- salt
- red chile
- celery
- parsley
- caper
- crème fraîche
- olive oil
- lemon
- striped bass
- tarragon
- inner ribs celery
- dijon mustard
- green onion
Ingredient Breakdown
Insights
Staple Ingredients
- salt 42%
- striped bass 42%
Rarey Ingredients
- salt 42%
- striped bass 42%