| Striper as Table Fare |
Fresh Striped Bass - A delicacy since colonial times.Check these Striped Bass Recipes out. 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.
The Secret Revealed for the Best Tasting Fish!
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." Tasting the wild and farmed striped bass side by side reveals their greatest
difference. The farmed one has more fragile flesh but, many chefs agree, is inferior in
flavor. “It’s muddy and bland,” said Eric Ripert, the chef at Le Bernardin,
on West 51st Street. He will not serve it in his restaurant. Nor will Boulud at Daniel or
Moonen at Oceana. “It tastes more of the protein it eats all day than it does of
itself,” Mr. Boulud said....The wild striped bass, on the other hand, is a muscular
fish. “It’s very special, because it’s not a fish that sits around so
much,...
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