This month our featured “Fun Fish” is Hybrid Striped Bass sourced from Colorado Catch in San Luis Valley, Colorado! This fish is available as a whole fish 1.8#+ as code 972C on our Seattle Fish app.
Hybrid Striped Bass is a cross between a male freshwater bass and a female striped bass. When the two are combined, a white meaty flesh with firm texture and delectable flavor is produced. The Colorado Hybrid Striped Bass is very versatile because of its clean taste and firm, but flaky texture. This fish can be consumed raw, sashimi-style, or made into ceviche. For cooking preparations, it lends well to pan-searing with the skin on, grilling whole, poaching and baking.
Colorado Catch co-owner Tyler Fauchette says the company produces 350,000 pounds of the bass each year, and nearly half of that stays local, being consumed within the state of Colorado. Colorado Catch’s unique geothermal resources and circular tank system have enabled them to increase growth rates, eliminate off-flavors and sustain yields for year-round production.
If you’d like more information about Hybrid Striped Bass, other Colorado Catch products, or the Fun Fish program, reach out to your SFC rep today!
This month we partnered with Chef Cassie Borshoff, Corporate Chef at Elevation Foodservice Reps, who created an incredible recipe for Seared Striped Bass with Khao Soi and Squash. Elevation’s state-of-the-art Colorado test kitchen located in Denver features a little bit of everything for you and your foodservice establishment. Consider it a chef’s playground!
Seared Striped Bass, Khao Soi, Squash
Khao Soi Broth:
- Thai Chili, fresh – 3ea
- Shallots – 2 ea
- Ginger – 35 g
- Garlic – 4 ea
- Cilantro Stems – 20 g
- Lemongrass – 15 g
- Makrut Lime Leaves – 2 ea
- Coriander – 6 g
- Turmeric, ground – 5 g
- Curry Powder – 4 g
- Coconut Milk – 28 fl oz
- Vegetable Broth – 16 fl oz
- Curry Paste – All
- Palm Sugar – 15 g
- Fish Sauce – 20 g (TT)
- Salt – TT
- Squash Puree – 454 g
- Lime Juice – TT
- Blend together the first set of ingredients in a food processor until a paste forms.
- Place the curry paste into a heavy bottomed pot with about 2T of oil and sauté gently until the paste darkens in color slightly and become extra aromatic.
- Add your coconut milk and vegetable broth and bring to a boil. Once boiling, reduce to a simmer and allow to cook on low heat for an hour.
- Stir in the remaining ingredients and puree in a blender until smooth.
- Season with lime juice, salt, and fish sauce.
- Squash Ribbons – ½ pt
- Rice Vinegar – 227 g
- Sugar – 200 g
- Water – 227 g
- Salt – 10 g
- Thai Chili, cut – 2 ea
- Use a mandolin or vegetable peeler to cut thin ribbon strips out of your squash, reserve.
- Bring the rice vinegar and sugar to a boil, remove from heat immediately and add the remaining ingredients. Cool.
- Pour the pickling liquid over the squash ribbons and allow to sit overnight in an airtight container in the cooler.
- Squash, cut – 227 g
- Salt – TT
- Seasoning – TT
- Oil – TT
- Toss the cut squash in oil and seasoning.
- Roast at 425 degrees until tender and golden brown.
Garnish: Cilantro, lime, thai basil