Striped Bass Morone Saxatilis This Seafood Research Research Paper

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Striped Bass

Morone saxatilis

This seafood research paper will outline some basic facts about striped bass, one of the most succulent fish served in the United States. Basic information about striped bass, including market information, use in menus, potential parasites, commercial fishing information and seasonality is included.

Striped bass is also known as striped bass, striper, linesider, bass, rockfish, rock, sewer trout and Fr. bar raye. The scientific name for striped bass is Morone saxatilis, and the fish appears in some early scientific literature as Roccus lineatus. Striped bass is a member of the medium- to large-sized, perch-like fishes, and inhabits coastal marine, brackish, and fresh waters in both temperate and tropical regions. This fish species was successfully introduced in into both a large number of inland lakes and reservoirs, and the Pacific coast. Striped bass now are resident from Ensenada, Mexico to British Columbia.

Along the Atlantic coast, most striped bass are involved in one of two types of migrations. Firstly, there is an upriver spawning migration from late winter to early spring. Secondly, there are coastal migrations. The costal migrations are not known to be associated with spawning activity.

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Striped bass spawn from mid-February in Florida to late June or July in Canada. Females are generally larger than males (United States National Marine Fisheries Service; Gary Shepherd).

Striped bass are widely enjoyed seafood. Striped bass market forms are whole, filet, fresh or frozen. They range between 2 and 20 pounds. Striped bass is a versatile fish that can be cooked in parchment, roasted, grilled or sauteed, and has white, flaky meat.. Wild striped bass fillets should be firm, nearly translucent, with a red (not brown blood line), and no discernable fishy smell (Virginia Seafood).

Like most other seafood, striped bass, sometimes contain parasites. As with other seafood, special care should be taken in the cleaning, preparation and storage of striped bass. The fish should be kept as cold as is comfortably possible during preparation. The parasites Aeromonas hydrophila, Edwardsiella tarda, Flexibacter columnaris, Mycobacterium, Pasteurella, Pseudomonas, and Vibrio have all been found in the striped bass (McAllister et al., 1987).

Striped bass is a popular seafood, and large numbers are consumed every year. Striped bass are available year round. There are a large number of striped bass….....

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