Editing Striped bass (section)

==Culinary use==
{{Infobox nutritional value
| name    = Striped bass (3 oz, baked)
| kJ      = 461
| carbs   = 0 g
| fat     = 3 g
| satfat  = 1 g
| omega3fat = 0.8 g
| protein = 19 g
| sodium_mg = 75
| note    = <small>Source: Seafood Nutrition Chart, New York Sea Grant and the New York Seafood Council, 1996.<ref name="NYSeafood"/></small>
| float   = left
}}
[[File:StripedBassBrisketLimaFavaTrufflePuree (8335015037).jpg|thumb|Striped bass [[brisket]] with a [[Phaseolus lunatus|lima]]-[[fava bean]] puree]]
Striped bass has white meat with a mild flavor and a medium texture. It is extremely versatile in that it can be pan-seared, grilled, steamed, poached, roasted, broiled, sautéed, and deep fried (including batter-frying).<ref name="Seattle"/> The flesh can also be eaten raw or pickled.<ref name="Ainsworth">{{cite book|last=Ainsworth|first=Mark|title=Fish and Seafood: Identification, Fabrication, Utilization|location=Clifton Park, New York|publisher=Delmar, Cengage Learning|date=2009|isbn=978-1-4354-0036-8|page=44}}</ref><ref name="ProChef">{{cite book|author=The Culinary Institute of America|title=The Professional Chef|date=2011|publisher=John Wiley & Sons|location=Hoboken, New Jersey|isbn=978-0-470-42135-2|page=108|edition=9th|oclc=707248142}}</ref>

The primary market forms for fresh bass include headed and gutted (with the head and organs removed) and filets; the primary market forms for frozen bass include headed and gutted and loins. It can also be found in steaks, chunks, or whole.<ref name="NYSeafood"/> Fresh striped bass is available year-round,<ref name="Seattle">{{cite web|title=East Coast Striped Bass: Prep & Nutrition|url=https://www.seattlefish.com/seafood/east-coast-striped-bass/|publisher=Seattle Fish Company|access-date=February 5, 2015}}</ref> and is typically sold in sizes from two to fifteen pounds, and can be sold up to fifty pounds.<ref name="ProChef"/>

Striped bass has firm and flavorful flesh with a large flake.<ref name="ProChef"/> The hybrid striped bass yields more meat, has a more fragile texture, and a blander flavor than wild striped bass.<ref name="McGee">{{cite book|last=McGee|first=Harold|title=On Food and Cooking: the Science and Lore of the Kitchen|date=2004|publisher=Scribner|location=New York City|isbn=978-0-684-80001-1|page=200|lccn=2004058999}}</ref> The fish has a mild and distinctive flavor. In recipes, it can be substituted for milder fish like cod, as well as for stronger fish like bluefish. Other fish can substitute it, including weakfish, tilefish, blackfish, small bluefish, catfish, salmon, swordfish, and shark. Striped bass is easily grilled in fillets, and is therefore popular in beach communities.<ref name="NYSeafood">{{cite web|title=Striped Bass|url=http://www.nyseafood.org/ordereze/Content/PageDetails.aspx?PageID=70|publisher=New York Seafood Council|access-date=February 5, 2015|archive-date=February 6, 2015|archive-url=https://web.archive.org/web/20150206045725/http://www.nyseafood.org/ordereze/Content/PageDetails.aspx?PageID=70|url-status=dead}}</ref>

In Virginia, anadromous striped bass caught from the [[Chesapeake Bay]] and its small tidal tributaries have been found to be contaminated with [[polychlorinated biphenyl]]s (PCBs), leading to the issuance of a fish consumption advisory by the Virginia Department of Health.<ref>{{cite web|url=https://www.vdh.virginia.gov/environmental-health/public-health-toxicology/fish-consumption-advisory/|title=Fish Consumption Advisory|website=Virginia Department of Health|access-date=August 29, 2023}}</ref>