Fresh Striped Bass - A delicacy since colonial times.

 In 1957 when her Majesty Queen Elizabeth and Prince Philip dined at the Waldorf Astoria , Claude Philippe, the French Chef had 4,500 pounds of striped bass prepared for the royal feast.

Monsieur Philippe... presented the fish with a champagne sauce surrounded by golden fleurons.
The bass had been caught a scant 24 hours before in the salty waters of Montauk.
Her Majesty pronounced the fish a culinary masterpiece.

Legendary Philadelphia chef / caterer Steve Poses serves striped bass, as an entre on his buffet.
A patron is quoted saying
 "The food is delicious. The fish, especially, is excellent."

The Inquirer calls Poses new undertaking - Bravo @ the Mann - "Among the city's newest and most enjoyable dining experiences."

From "A Catch to Make a Chef’s Heart Leap" by A. Hester in The New York Times on 1998.

The wild striped bass is a muscular fish. “It’s very special, because it’s not a fish that sits around so much,...
Eric Ripert, the chef at Le Bernardin, on West 51st Street serves wild striped bass.
Boulud at Daniel or Moonen at Oceana  serves wild striped bass.

” from The Encyclopedia of Fish Cookery" by McClane & deZanger. 
(New England’s Prospects, William Wood, London, 1634)
The Basse is one of the best fishes in the Countrey, and though men are soone wearied with other fish, yet are they never with Basse. It is a delicate, fine, fat, fast fish...pleasant to the pallat, and wholesome to the stomach.
 

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