Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About
The freshwater basses and sunfish of North America are mostly sport fish, but one has become an important product of aquaculture: the hybrid striped bass, a cross between the freshwater white bass of the eastern United States and the seagoing striped bass. The hybrid grows faster than either parent, is more robust, and yields more meat, which can remain edible for up to two weeks. Compared to the wild striped bass, the hybrid has a more fragile texture and bland flavor. Occasionally muddy aroma can be reduced by removing the skin.