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Bass, Wild Atlantic Striped

Wild striped bass is a highly prized fish species found along the Atlantic coast of North America. Its distinctive appearance, seasonal availability, and versatile cooking options make it a chef’s favorite. Recreational and commercial fishing methods are carefully regulated to protect the species, ensuring that future generations can continue to enjoy the taste and tradition of wild striped bass.

Scientific Name

Morone Saxatilis

Harvest Method

Wild Caught

Harvest Area

East Coast of the United States

Seasonality

By quota – by state

Responsible Sourcing Information

LPSS procures Wild Striped Bass from approved suppliers in
Massachusetts, Rhode Island, New York, and Maryland. Wild Striped Bass is fished in state waters (up to 3 miles off shore) only.

Whole Fish Size

8-18 lbs

Filet Size

3-7 lbs<

Yield From Whole Fish to Filet

45% (Skin On)

Cooking Notes

Holds up to raw preparation, grilling, poaching and searing. Large flake, medium flavor.

Best Substitutes

Haddock, Dover Sole, Flounder, Turbot, Snapper.

Editorial

Wild striped bass (Morone saxatilis) are native to the Atlantic Ocean, and they can be found along the eastern seaboard of the United States from the Gulf of St. Lawrence in Canada all the way down to the Gulf of Mexico. This broad range allows them to adapt to a variety of coastal environments, from brackish estuaries to open ocean waters. They are known for their distinctive appearance, featuring dark, wavy stripes along their silver-gray bodies, which is how they earned their common name. The seasonality of wild striped bass plays a significant role in their popularity among seafood enthusiasts. These fish are known to migrate along the Atlantic coast, moving from their spawning grounds in the southern regions to their feeding grounds in the north during the spring and early summer. This migration pattern creates a seasonal availability of wild striped bass, with the peak season typically occurring from late spring to early fall. During this time, anglers and commercial fishermen eagerly await the arrival of these prized fish. Commercial fishing for wild striped bass is also regulated to ensure the sustainability of the species. Gillnets, hook and line, and trawling are some of the methods used by commercial fishermen. These methods are carefully monitored to prevent overfishing and protect the wild striped bass population, which is critical for maintaining the ecological balance in the Atlantic ecosystem. Wild striped bass can be prepared in various ways, from grilling and broiling to baking and pan-searing. Its mild, slightly sweet flavor pairs well with a wide range of seasonings, including herbs like thyme and rosemary, and ingredients such as lemon, garlic, and olive oil. If wild striped bass is not available, other white, flaky fish like haddock or flounder can be used as alternatives. These fish share similar characteristics and can be cooked in similar ways. However, keep in mind that the flavor may vary slightly, so adjustments to the seasoning or cooking method may be needed to achieve the desired taste.

“Cipriani always works with the best suppliers with the best products. LP Seafood & Specialty is one of the top tier fish suppliers in the city.”

“For me, the biggest thing is the relationship I have with Lobster Place. The sales team, the drivers, the quality production team. Over the years, we’ve stayed close and they’ve always been very helpful on special requests and unique products that I’m always looking for”

- Ali Saboor -
Chef & Owner
Eyval Restaurant

“There’s no other purveyors that really give us that consistency that Lobster Place gives us. That relationship between purveyors to the seafood handlers, the delivery people. It’s so warm, and that value and trust keeps us tight and up and running”

- Leona Panganiban -
Executive Sous Chef
Jeffrey’s Grocery

“I love working with Lobster Place because everything is significantly fresher, all of my orders are always on time, and everyone is really helpful there...What I really love, too, is all the new specialty products they’re bringing in. It’s really brought a whole new element to our menu.”

- Jaime Kenyon -
Executive Chef / Partner
Bottino

“Mercer Kitchen always works with the best suppliers with the best products. Lobster Place is one of the top tier fish suppliers in the city. Their product offerings are vast and the freshest. Their customer service is fantastic, it is a pleasure to work with them.”

- Chris Beischer -
Executive Chef
Mercer Kitchen

“I’m picky. We only buy the freshest and highest quality fish from people we trust. Lobster Place has been a valuable and reliable partner. I work with them daily to source sustainable, high quality MSC, ASC, and BAP certified fish.”

- Jonathan Roode -
Director of Purchasing
Great Performances

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Ali Saboor

Chef & Owner
Eyval Restaurant

“For me, the biggest thing is the relationship I have with Lobster Place. The sales team, the drivers, the quality production team. Over the years, we’ve stayed close and they’ve always been very helpful on special requests and unique products that I’m always looking for”

Leona Panganiban

Executive Sous Chef
Jeffrey’s Grocery

“There’s no other purveyors that really give us that consistency that Lobster Place gives us. That relationship between purveyors to the seafood handlers, the delivery people. It’s so warm, and that value and trust keeps us tight and up and running”

Jaime Kenyon

Executive Chef / Partner
Bottino

“I love working with Lobster Place because everything is significantly fresher, all of my orders are always on time, and everyone is really helpful there... What I really love, too, is all the new specialty products they’re bringing in. It’s really brought a whole new element to our menu.”