Hybrid striped bass are a cross between striped bass and white bass. Striped bass were originally found down the Atlantic coast from New Brunswick to Florida, and along the Gulf Coast from Florida to Texas. The raw meat is translucent white with a pinkish cast; it turns opaque white when cooked. It is moderately firm but flaky, and the oil content keeps it moist during cooking. Great for baking, broil, grilling, and sauté.
Fresh or Frozen: Fresh
Country of Origin: U.S.A.Scientific Term: Morone chrysops x Morone saxatilis
Weight: 1 pound