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Also known as:
Striper, rockfish, greenhead, squidhound, linesider, and roller.

Description:
Waters:Atlantic coast some Pacific waters. Striped bass farms in California and other states.

Six to eight longitudinal black stripes run across the long, thin body, which is olive-green fading to silver-gray. Most specimens weigh from 2 to 30 lbs., while some exceed 70 lbs.

Pinkish-white flesh of firm texture, moderate fat content, and sweet, distinctive flavor. The skin is edible.

Best Cooking:
Most any style of cooking will suit the striped bass, which is excellent broiled, poached, steamed, pan fried, or grilled (since the flesh is firm, you need not use a grill basket).

Buying Tips:
Look for striped bass fillets that smell sweet and seawater fresh and are of uniform color, free of drying and browning.

Nutrition Value:
Striped bass, 1 fillet (124 g - approx. 5 ounces) (cooked, dry heat)
Amount Per Serving
Calories 153.8
Calories from Fat 33.3
% Daily Value
Total Fat 3.7g 5%
Saturated Fat 0.8g 4%
Polyunsaturated Fat 1.2g
Monounsaturated Fat 1g
Cholesterol 127.7mg 42%
Sodium 109.1mg 4%
Potassium 406.7mg 11%
Total Carbohydrate 0g 0%
Protein 28.2g
Vitamin A 2%
Vitamin C 0%
Calcium 2%
Iron 7%
Thiamin 6%
Niacin 16%
Vitamin B6 20%
Folate 3%
Vitamin B12 91%
Phosphorus 31%
Magnesium 15%
Zinc 4%

Substitutes for Striped Bass:
Blackfish, rockfish, sea bass, grouper, red snapper, swordfish.

Notes:
Like salmon, the striped bass is anadromous – it migrates to freshwater lakes during spawning season.

A native of the Atlantic, striped bass was introduced to Pacific waters in the nineteenth century.