Research from UNH helmed by David Berlinsky with Linas Kenter is developing saltwater striped bass aquaculture, paving the way for a new industry to grow striped bass. Hear why striped bass are a unique opportunity for aquaculture from Dr. Kenter and chef Brendan Vesey of Botanica Restaurant and Gin Bar.
“This fish can be grilled, it can be breaded and pan-fried, it can be crispy-skin cooked like a salmon, it can be roasted. I like that versatility in a fish to get multiple preparations.”
Fresh striped bass isn’t just a spring treat anymore. Farm-raised filets are coming to plates near you, thanks to aquaculture industry research at NC State.
