Saveur Magazine
How the Pros Cook Stripers
July/August 1995
Excerpt
Link to Full Article

Chefs and restaurateurs tend to feel the same affection for striped bass that fishermen do. Neil Stein and Joe Wolf have even opened a restaurant in Philadelphia inspired by the fish-called (what else?) Striped Bass. 'We only serve wild striped bass,' says Stein, 'never farm-raised. The flavor is better, sweeter, and the meat is firmer in the wild. When we can't get any wild striped bass, we don't have striped bass on the menu.' To him, the fish is 'a symbol of strength and integrity'. Striped Bass chef Alison Barshak treats the fish simply, usually sautéing it, sometimes in a crust of herbs.

Back to Press Index