There are plenty of delightful choices of seafood available to the seafood lover these days to cook on the grill or stovetop. Salmon, trout, swordfish, tuna, Chilean sea bass -- each enjoy their own fans. True addicts of everything aquatic will tell you tales of the joys to be found in catfish, walleye pike and even blue gills.
This is not even taking into consideration the particular joys of the many non-fish alternatives like the lobster, shrimp, oysters, crabs and mussels and the regional specialties like turtle, frog legs, conch and crayfish (or crawdads as we know them here in the South where they can be nearly a religion.)
Yet in spite of all of these alternatives, the fish that many avid admirers of seafood consider to be the best tasting remains nearly unfamiliar to the general population.
Wild Striped Bass - America's Most Flavorful Fish
Striped bass are found along both coasts of North America - but no other place in the world. In fact, they are only indigenous to the East Coast. They were released in San Francisco Bay in 1886 by fishermen and now swim the Pacific oceans from California to Canada.
Despite ranging from Florida to Newfoundland, the ideal striped bass fishing grounds are the Outer Banks off North Carolina, Chesapeake Bay and Long Island Sound.
If Striped Bass Is Really So Fabulous, Exactly Why Are They Not More Common?
Simple explanation - They are darn hard work to catch.
Even though there are now farmed striped bass, the wild is much more desired and many believe tastier, and it still requires stumbling out of bed very early and casting a line, either from a small fishing boat or while standing in the surf of a cold beach before you can toss your fish on your barbeque grill.
Additionally, although laws differ, most states require the caught fish to be at least 34 inches long to keep. Which means that the poles, reels, hooks and line needs to be massive and quite heavy and landing one will end up being difficult and laborious work.
However this law also means that if you do manage to catch one which is of keeper size, it is going to weigh no less than 18 pounds. That is some good eating there.
Once you land them, they really are easy to prepare on a Weber grill or maybe on the stovetop. It is just landing them that's the difficulty.
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