Bass, Hybrid Striped

Did You Know: 

The hybrid striped bass was engineered in 1967 in response to the rapid decline in wild striped bass stocks? The new species was created by crossing the wild striper and the white bass, which resulted in a fish with the edibility of
the striper and the hardiness of the white bass. Physically differentiated from its wild relatives by a distinctive broken- line pattern along the sides, the hybrid can live in both fresh and estuarine water. They are grown in ponds, tanks or cages and can be harvested, chilled, graded, sorted and shipped to market within 24 hours—ensuring premium quality and freshness.

Common Names: 
Sunshine bass, white bass, hybrid striped bass
Scientific Name: 
Morone chrysops-M. saxatilis
Seasonal Availability: 
Year-round
Global Supply: 
Primary Product Forms
Fresh: 
Whole, Dressed, H&G, Fillets (skin-on/skinless)
Locations: 
United States
Product Profile
Flavor: 
Texture: 
Nutritional Facts: 
Cooking Tips: 

A good substitute for catfish or black sea bass, the hybrid striped bass can be grilled, stuffed or baked whole. For optimal flavor and moistness, leave the skin on when grilling.

Cooking Methods: 
  • Bake
  • Broil
  • Fry
  • Grill
  • Poach
  • Saute
  • Smoke
  • Steam
  • Boil

Albacore Tuna
American Red Snapper
Arctic Char
Atlantic Salmon
Barramundi
Bass, Colorado Hybrid Striped Black Bass
Black Cod
Blue Marlin
Blue Nose
Branzini
Catfish
Caviar
CCI All-Natural Colorado Trout
Chilean Sea Bass
Chinook Salmon
Cod
Corvina Sea Bass
Dab
Dover Sole
Escolar
Fresh Farm Raised Icelandic Arctic Char
Grouper
Halibut
Hamachi
Hybrid Striped Bass
Hawaiian Kampachi
Loch Duart Salmon
Mahimahi
Mako Shark
Monchong
Monkfish
MSC-Certified Chilean Sea Bass
Ocean Perch
Opah
Opaka Paka
Oyster, Pacific
Petrale Sole
Rockfish
Striped Marlin
Swordfish
Tai Snapper
Tilapia
Trout
Turbot
Wahoo (Ono)
Walleye
Wild Striped Bass
Yellowfin Tuna
Yellowtail Snapper
Wild Salmon
1537 Market™
Mountain City Meats
Pappardelle's Pasta

Products

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