{"id":27,"date":"2023-01-26T13:11:12","date_gmt":"2023-01-26T18:11:12","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/striperhub\/?page_id=27"},"modified":"2025-10-29T14:25:46","modified_gmt":"2025-10-29T18:25:46","slug":"consumer-information","status":"publish","type":"page","link":"https:\/\/ncseagrant.ncsu.edu\/striperhub\/consumer-information\/","title":{"rendered":"Consumer Information"},"content":{"rendered":"\n\n\n\n
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FAQs<\/h3>\n \n\n \n\t \t

Everything you want to know about striped bass including nutritional information.<\/p>\n\t \t \n

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Recipes<\/h3>\n \n\n \n\t \t

Tried and tested recipes from North Carolina Sea Grant’s Mariner’s Menu and more.<\/p>\n\t \t \n

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Consumer Assessments <\/h3>\n \n\n \n\t \t

What do consumers think about the appearance and taste of striped bass? <\/p>\n\t \t \n

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NH-Grown Striped Bass Aquaculture<\/h2>\n

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.<\/p>\n \n

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“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.”<\/p>\n

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Brendan Vesey<\/p>\n \n

Botanica Restaurant and Gin Bar, Portsmouth, NH<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/blockquote>\n\n\n <\/div>\n\n\n

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Striped Bass Spec Sheet 2024<\/h3>\n \n\n \n\t \t



Learn more about the flavor profile, sustainable growing process, versatile cooking methods, and product uses of striped bass.<\/p>\n\t \t \n

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Ginger-Crusted Bass Over Vinegar Rice<\/h2>\n

Fresh striped bass isn\u2019t just a spring treat anymore. Farm-raised filets are coming to plates near you, thanks to aquaculture industry research at NC State.<\/p>\n \n

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