Wild-caught striped bass — a true New England sport fish and one of the most prized fish in the Atlantic.

Striped bass (“striper” or rockfish) is one of the most iconic game fish on the East Coast — loved by fishermen and chefs alike for its clean, complex flavor you won’t find in farmed alternatives. Wild-caught from New England coastal waters, it has large, satisfying flakes and a lean profile that makes it exceptional on the grill or in the pan.

Firm, clean, and mildly sweet with large flakes and a subtle briny finish. Lean and versatile — holds up beautifully to bold preparations and high heat.

Pan-sear skin-side down in a cast-iron until the skin is completely crispy and the fish is mostly cooked through — flip for just 30 seconds and serve skin-up. Or marinate in citrus and herbs for 30 minutes and grill over direct heat for 4–5 minutes per side.

Pairs Well With: Citrus Herb Butter · Chimichurri · Lemon & Capers · Miso Glaze · Roasted Corn Salsa