Fish
Loin
Loin of Striped Bass is the thick upper back muscle—the prime block for searing, neat roasting, or raw slices where quality allows. Clean grain and uniform thickness. Trim dark bloodline if its flavour is too strong. As a loin section of fillet, portion for even cooking and clear labelling. Keep striped bass loin iced until cooking; pat dry for browning, and stop when just opaque. Grilling, roasting whole, and pan-searing suit the cut. Season with salt, acid, and fat that frame large moist white flakes.
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History
Coastal cooks portioned striped bass into loin pieces for even cooking and trade.
Filleting lines and frozen packs made loin of striped bass available inland.
Restaurants standardised specialty loin portions of striped bass for plate timing.