The season for our wild, local STRIPED BASS is very limited, in order to maintain the population's sustainability. We've been waiting all summer for it, and the season is now in full swing, but will only run for another week or two—so get it while you can!
Striped Bass is a mild fish with a delicate, slightly sweet flavor. It is moderately firm but flaky, and the oil content keeps it moist during cooking.
Grilling tip: When grilling the fish, leave the skin on. It has a delicate flavor and turns nice and crispy while the flesh remains moist. Check out this recipe from Martha Stewart.
Striped Bass fillets, skin on
Extra Virgin Olive Oil
Fresh Thyme or Oregano
Salt and Pepper
Fresh Chives (optional)