Fish
Striped Bass
Striped bass (Morone saxatilis) is a firm, mild white-fleshed fish of Atlantic estuaries and coasts, also farmed as hybrid sunshine bass inland. Wild fish show dark longitudinal stripes on a silver body; flesh is moist with large flakes and a clean, slightly sweet taste that takes smoke, spice, and citrus without disappearing. Large stripers yield thick fillets and steaks; smaller fish roast whole well. Grill skin-on fillets, roast whole with herbs, steam or poach for delicate presentations, or cure lightly. Chesapeake and Northeast US fisheries are culturally central; aquaculture fills restaurant demand year-round. Check local advisories for wild fish; farmed product varies with feed and water quality. Do not overcook—pull when just opaque and still juicy.
Track this ingredient
Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 4.86 g
- Saturated Fat 1.05 g
- Trans Fat 0 g
- Monounsaturated Fat 1.99 g
- Polyunsaturated Fat 1.89 g
- Cholesterol 51.2 mg
- Sodium 83.9 mg
- Salt 0.19 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20 g
- Water 72.9 g
- Energy 120 kcal
- Water 72.9 g
- Protein 20 g
- Animal Protein 19 g
- Fat 4.86 g
- Saturated Fat 1.05 g
- Monounsaturated Fat 1.99 g
- Polyunsaturated Fat 1.89 g
- Vitamins 49.6 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.48 mg
- Vitamin B5 — Pantothenic Acid 0.78 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 3.3 µg
- Vitamin B9 — Folate 13 µg
- Vitamin B12 — Cobalamin 2.6 µg
- Vitamin C 2 mg
- Vitamin D 1.6 µg
- Vitamin E 0.64 mg
- Vitamin K 0.5 µg
- Minerals 508 mg
- Major Minerals 366 mg
- Trace Minerals 142 mg
- Salt 0.19 g
- Sodium Chloride 0.19 g
- Cholesterol 51.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 2.6 · vitamin-a: 20 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.48 · vitamin-b5-pantothenic-acid: 0.78 · vitamin-b6: 0.44 · vitamin-b7-biotin: 3.3 · vitamin-b9-folate: 13 · vitamin-d: 1.6 · vitamin-e: 0.64 · vitamin-k: 0.5 ·
Minerals
Sodium: 83.94 · Potassium: 241 · Calcium: 41 · Iron: 0.6 · Zinc: 0.4 · Iodine: 141 ·
Fish flesh is lean to oily depending on species; marine omega-3s rise in fatty fish.
History
Coastal and river fishing for striped bass and related species supplied essential protein long before agriculture spread globally.
Salting, drying, smoking, and fermenting extended the shelf life of striped bass and enabled long-distance trade.
Ice preservation and railway transport brought fresh striped bass to inland cities beyond fishing ports.
Industrial freezing, aquaculture, and global logistics made striped bass widely available in international markets.