Striped Bass
Growers Directory
Farm-Raised Striped Bass:
A Most Excellent Fish!
Growers
Suppliers
Support
Recipes
Farm-raised Striped Bass, or Hybrid Striped Bass is one of
the newest kinds of fish to be commercially grown and harvested through a process known as
aquaculture.
Young hybrids, a cross between striped
bass and white bass, are placed in specially prepared ponds, cages, tanks or raceways
filled with high-quality water. They are fed a balanced specially-prepared diet that
allows them to grow to market size - one to three pounds- in less than two years.
The growers carefully manage all aspects of the culture environment,
enabling the fish to grow to optimum size quickly while maintaining firm flesh and
excellent flavor. When harvested, the fish are quickly chilled in cold water before being
packed in ice which keeps them exceptionally fresh. All this attention produces a most
excellent fish.
Unlike wild-caught fish, which may be harvested as long as ten days
before the boat unloads, Farm-raised Striped Bass are generally iced and shipped on the
day they are harvested. In most cases, they are harvested to order, allowing retailers and
restaurateurs the opportunity to offer fish so fresh the customer thinks he caught them
himself.
Farm-raised Striped Bass are uniform in size and can be harvested
year-round, guaranteeing consistent quality and availability.
Freshness and
Flavor Year Round
Farm-raised Striped Bass are also described as
"cultured" (short for aquaculture), which is an appropriate name for these high
quality fish. They have a mild sweet flavor and a firm flaky texture - truly one of the
most delicious fish available.
Farm-raised Striped Bass are beautiful with bright silver skin
accented by striking lateral black stripes. Because the fish are shipped on the day of
harvest, they have an extraordinarily long shelf life if stored correctly.
The versatile Farm-raised Striped Bass are excellent baked, broiled,
grilled, blackened, smoked, sautéed, poached, or fried, and can be readily adapted to any
fish recipe.
Freshness, flavor and versatility are what make Farm-raised Striped
Bass a most excellent fish.
| Growers |
ANGUILLA FISH FARM
P. O. Box 817
Hastings, FL 32145
Tel: 904-692-1050
Fax: 904-692-1050
Contact: Dugan Whiteside, Owner
Type of business: Grower
Products offered: Foodfish
E-Mail: None |
AUSTIN BROS. FISHERIES
P. O. Box 844
Aurora, NC 27806
Tel: 252-322-6590
Fax: 252-322-7271
Contact: Scott Austin, Partner
Type of business: Grower, Retailer
Products offered: Foodfish & Juveniles
E-Mail: None |
KENT SEATECH CORP.
11125 Flintkote Ave., Suite J
San Diego, CA 92121
Tel: 858-452-5765
Fax: 858-452-0075
Contact: Jim Carlberg, President
Type of business: Grower, Wholesaler
Products offered: Foodfish
E-Mail: jcarlberg@kentseatech.com |
KEO FISH FARM, INC.
P. O. Box 166
Keo, AR 72083
Tel: 501-842-2872
Fax: 501-842-2156
Contact: Mike Freeze, Vice President
Type of business: Grower
Products offered: Fry & Juveniles
E-Mail:
kkeo@centurytel.net |
CASTLE HAYNE FISHERIES, INC.
Nancy Sugg
Castle Hayne Fisheries, Inc.
6950 Spring Creek Rd
Aurora NC 27806
Tel: 252/322-5936
Fax: 252/322-7377
Contact: Nancy Sugg or Stepheb Locke
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NATURE’S CATCH, INC.
1090 Willis Road
Clarksdale, MS 38614
Tel: 662-627-1482
Fax: 662-627-1486
Contact: Max Rapert, General Manager
Type of business: Grower, Wholesaler
Products offered: Foodfish
E-Mail:
mrapert@naturescatch.com |
SILVER STREAK BASS CO./ EKSTROM ENTERPRISES
PO Box 99
Danevang, TX 77432
Tel: 979-543-8989
Fax: 979-543-8840
Contact: Jim Ekstrom
Type of business: Grower
Products offered: Foodfish
E-Mail: eksent@wcnet.net |
SOUTHLAND FISHERIES CORP.
600 Old Bluff Road
Hopkins, SC 29061
Tel: 803-776-4923
Fax: 803-776-4975
Contact: David Burnside or Clay Chappell
Type of business: Grower
Products offered: Striped Bass - Fry & Juveniles
Hybrid Striped Bass - Fry & Juveniles
E-Mail: sfcfish@aol.com |
SUSQUEHANNA AQUACULTURES, INC.
P. O. Box 306
York Haven, PA 17370
Tel: 717-266-4577
Fax: 717-266-0611
Contact: Brent W. Blauch, President
Type of business: Grower
Products offered: Foodfish
E-Mail: bassman@itech.net |
TCA
Fish Farms, LLC
PO Box 399
Newberry, SC 29108
E-Mail: sales@tcafish.com |
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| Suppliers |
NELSON & SONS, INC. / SILVER CUP FISH
FEED
P. O. Box 57428
Murray, UT 84157
Tel: 800-521-9092
Fax: 801-266-7126
Contact: Chris Nelson, Vice President
Type of business: Fish Feed Manufacturer
Products offered: Feed for all fish sizes.
E-Mail: silvrcup@xmission.com |
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| Support |
Mike Frinsko
Jones County Extension Center
110 S. Market Street
Trenton, NC 28585
Tel: 252-448-9621 ext. 228
Fax: 252-448-1243
Type of business: NCSU Extension
Products offered: Production Technical Assistance
E-Mail:
Mike_Frinsko@ncsu.edu
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Matt Parker
NC Dept. Agriculture & Consumer Services
300 Industrial Drive
New Bern NC 28560
Tel: 252/633-1477
Fax: 252/633-2120
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Christie Potts
The Fish Connection Cooperative
PO Box 340
Washington NC 27889
Tel. 252/974-0004
Fax. 252/974-0006
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Marc Turano
NC Sea Grant
NCSU Box 8605
Raleigh NC 27695-8605
Tel: 919/513-0122
Fax: 919/515-7095
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| Recipes |
| HEAVENLY BROILED BASS 2 lbs. farm-raised striped bass fillets
1/2 C. grated Parmesan cheese
1T. margarine, softened
3 T. reduced calorie mayonnaise
3 T. chopped green onion with tops
1/4 t. salt
Dash Tabasco
Place fillets in single layer on well-oiled baking pan.
Combine remaining ingredients and spread mixture on fish. Broil fish 6 inches from source
of heat for approximately 10 minutes, or until top is lightly browned and fish flakes
easily when tested with fork. Serves 6.
Note: Be careful not to broil fish too close to heat
or topping will burn before fish is done.
Per serving: 212 calories, 7.5g. fat; 69.6 mg. cholesterol;
316 mg. sodium, 31% calories from fat. |
LEMON HERB POACHED BASS
1lb. farm-raised striped bass fillets
1 T. olive oil, butter or margarine
1 t. minced fresh parsley
1 t. dried thyme leaves
1 clove garlic, minced
1/4 C. dry white wine
1 t. fresh lemon juice
1/4 t. salt
Black pepper
1/2 t. grated fresh lemon peel
1 green onion, thinly slicedHeat olive
oil or butter in 10 to 12 inch frying pan over medium-high heat. Add herbs and garlic,
stir about 30 seconds. Pour in wine and lemon juice. Add fillets and spoon liquid over
top. (If cooking frozen fillets, add to liquid, then cover and bring to simmer. Cooking
time will be just a few minutes longer, depending on thickness and temperature of fish.)
Sprinkle fish with salt, pepper, lemon peel and onions. Cover and simmer gently until fish
turns opaque in center (7 to 9 minutes for a 3/4 inch to 1 inch thick fillet); cut into
thickest part of fillet to test. Transfer fish to platter, cover and keep warm. Increase
heat to high and boil liquid until reduced to 2 to 3 tablespoons, approximately 1 to 2
minutes. Pour sauce over fish. Serves 4.
Per serving: 135 calories; 4.15 g. fat; 48 mg. cholesterol;
195 mg. sodium; 28% of calories from fat. |
GRILLED BASS with VERACRUZ
SAUCE
2 lbs. farm-raised striped bass fillets or 2 whole fish, 2 to 3 lbs. each
1 t. cooking oil
Lime juice
2 T. olive oil
3 cloves garlic, minced
2 medium onions, sliced
4 large ripe tomatoes, peeled, quartered, and seeded
1/2 C. sliced green olivesSalt and
Pepper
Brush fish with 1 teaspoon cooking oil and sprinkle with lime
juice, including cavity. Place in well-oiled grill basket, or on oiled aluminum foil with
holes poked in it and placed on the grill. Cook over moderately high heat until thickest
part of fish is done. Meanwhile, make the sauce. Heat olive oil in saucepan. Sauté onion
and garlic until tender, stirring occasionally. Mix in tomatoes and olives and continue
cooking over medium heat 6 to 8 minutes, or until slightly thickened. Season to taste with
salt and pepper. Remove from heat and reserve; reheat when ready to serve.
Serves 6.
Per serving: 287 calories; 12.4 g. fat; 121 mg. cholesterol;
705 mg. sodium; 38% of calories from fat. |
Thank you for visiting the
Striped Bass Growers Association (SBGA) Directory. We encourage you to purchase a most
excellent fish,
Farm-raised Striped Bass.
For additional information, please contact:
Striped Bass Growers Association
111 W. Washington, Suite 1
Charles Town, WV 25414
Tel: 304/728-2167
FAX: 304/728-2196
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