The best meals always start with high-quality ingredients. When it comes to grilling fish chef Andrew Zimmern favors an unconventional protein choice that goes beyond the traditional salmon and shrimp of the world. As the accomplished chef shared on his website he believes Pacific striped bass is a truly ideal fish that more chefs should grill. His reasoning? Its semi-firm texture and relatively high fat content work well with a variety of cooking methods including grilling.
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Recipe: Grilled fish with cream sauce
When cooked the Pacific striped bass’s flesh becomes extra flaky and tender while the skin crisps beautifully for a crunchy contrast. And trust us you’ll want to leave the skin on. Many chefs consider it the best part of grilled fish in part because it helps keep the meat moist during the cooking process. However you enjoy grilled fish the versatile Pacific striped bass can deliver.
Unlike traditional striped bass that call freshwater lakes and ponds home Pacifico species thrive in the open ocean. This is an important distinction as the unique origins of this fish make it a much more environmentally conscious choice than some others. In fact it is considered the only striped bass to be rated four stars by Best Aquaculture Practices (BAP) according to farmer and supplier Pacifico Aquaculture. This means the fish comes from a BAP-certified farm that uses sustainable practices.
Furthermore after this fish is harvested it is put on ice to maintain its high quality. With the right supplier you can be sure that this fish is both an ethical and tasty choice.
