{"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":"2023-02-23T16:39:44","modified_gmt":"2023-02-23T21:39:44","slug":"consumer-information","status":"publish","type":"page","link":"https:\/\/ncseagrant.ncsu.edu\/striperhub\/consumer-information\/","title":{"rendered":"Consumer Information"},"content":{"rendered":"
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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>

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

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<\/div><\/div>\"LinasPlay Video<\/title><\/path><\/svg><\/span><\/a><\/div><\/figure><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n

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>

\"Brendan<\/figure>

Brendan Vesey<\/p>

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

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

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

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<\/svg>Watch on YouTube<\/span><\/span><\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n
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<\/div><\/div>\"APlay Video<\/title><\/path><\/svg><\/span><\/a><\/div><\/figure><\/div>\n<\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/floating-box-header","ncst_dynamicHeaderData":"{\"backgroundColor\":\"blue_400\",\"boxPosition\":\"left\",\"ctaNum\":\"one\",\"imageID\":132,\"imageURL\":\"http:\/\/ncseagrant.ncsu.edu\/striperhub\/wp-content\/uploads\/sites\/11\/2023\/01\/Sauteed-Striped-Bass-with-Garlic-Butter-scaled.jpg\"}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"yoast_head":"\nConsumer Information - StriperHub<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ncseagrant.ncsu.edu\/striperhub\/consumer-information\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Consumer Information - 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