After the wild striped bass stocks nearly collapsed, the aquaculture industry responded by engineering this hybrid. The new species was established in 1967 by crossing the anadromous wild striper (Morone saxatilus) with white bass (M. chrysops), a fish that lives in both estuarine and fresh water. The result combines the attractive appearance and edibility of the wild striped bass with the hardier, faster-growing characteristic of the white bass. The hybrid also offers a greater yield than its wild parents. Farmed striped bass reach 5 pounds but are usually marketed at 1 to 3 pounds. The fish are grown in ponds, tanks and cages at more than 50 farms in the United States, but farms in the western region account for half the national production. Hybrid striped bass can be harvested, chilled, graded, sorted and shipped to market within 24 hours, ensuring freshness and quality. High production costs relegate hybrid striped bass to a niche market.
Striped bass is a mild fish with a delicate, slightly sweet flavor that appeals to a wider range of consumers than traditional, wild-run striped bass, which has a more pronounced taste and a coarser texture. The raw meat is translucent white with a pinkish cast; it turns opaque white when cooked. It is moderately firm but flaky, and the oil content keeps it moist during cooking.Most hybrid striped bass are raised in oxygen-ated tanks or ponds, where strict control of water quality and feed ensures consistent flavor.
Striped bass can be stuffed and baked whole (headed and gutted). When grilling the fish, leave the skin on. It has a delicate flavor and turns nice and crispy while the flesh remains moist.
I can’t say enough good things about you! I love this place!! Frank and his crew go FAR out of their way to ensure the utmost customer satisfaction. Over the years I’ve put their motto, ‘If it swims we can get it’ to the test, and they never disappoint! They really can get ANYTHING! Truly a chef’s dream. I look forward to continuing to call Mattes Seafood for any and all of my seafood needs.
We’ve been working with Mattes Seafood for about 12 years. Their quality is always excellent, their service is great and their pricing is always competitive. If we ever have an issue, Rick takes care of it immediately, no questions asked. If someone else comes in to try to get that business, I tell them they have to beat Mattes on two counts: service and quality – it’s not just based on price.
Gianmarco MartuscelliOwnerChesapeake Inn
We use a wide variety of fresh fish every week, and Mattes Seafood’s quality is second to none. They do the best job in the industry. We view Mattes as a partner. They’ve proven to be honest, fair and reliable –we trust them and know they are going to deliver what they say they will.
Dan BethardAssistant Culinary Director and Corporate ChefIron Hill Brewery
Mattes Seafood has been working with Libertore’s in Perry Hall for years. The service provided by Michael Mattes and his company are always exceptional. We have never incurred any problems, we know we can always call even if it is last minute and we will be taken care of. We couldn’t ask for a more reliable vendor. All of their products are always delivered fresh and they are completely able to meet our needs! We are more than happy with the service provided and would love to continue to work wi… Read more
Cosmo SavinoLiberatore's Perry Hall
Mattes Seafood offers high quality product at competitive prices, and the product is the freshest it can be. They are extremely responsive. I don’t know that there’s anyone else out there who does it like they do. They keep us well informed of the market, the weekly opportunities and the different seafood options. If there are issues, they always do a good job of making things right.
Kevin DaviesOwner and Culinary DirectorIron Hill Brewery
Mattes Seafood has been our main Seafood Purveyor for over 20 plus years at The Lancaster Country Club. Their teams commitment to quality and sourcing the freshest fish available is outstanding. I would highly recommend them to anyone.
Greg MyersCEC Executive ChefLancaster Country Club