Bass season is almost over. I can never get enough of this delicious firm-fleshed ocean fish. The short July season will end soon, once a quota has been reached, as striped bass is, fortunately, a protected species. You can buy it at any of the fish markets in town. Shop around for the best price. Or, you can enjoy the bass specials in our local restaurants. Here are some of the options:Winslow’s Tavern: line-caught local-caught bass, served with an artichoke heart, fingerling potato hash, and a slow-roast yellow tomato coulis, $25.
Mac’s Shack: grilled, with a citrus-compound butter, over curried red lentils, $29.
Wicked Oyster: served over a light cream broth with fingerling potatoes, littlenecks, leeks and bacon, $26.
The Juice: aromatic-filled with rosemary with local sautéed Swiss chard, accompanied by a sweet-corn white-truffle polenta, $32.
Finely JPs: pan-seared with a whole-grain mustard-chives slurry, saffron and mussels sauce, $25.
Bookstore: No bass special.
Pearl: marinated in balsamic vinegar, then grilled, then baked and topped with a fresh basil pesto, $28.
PB Boulangerie Bistro: served “a la planche,” with spring onion purée, chorizo oil, arugula in lemon vinagrette and shaved chorizo, $34.
Moby’s: Grilled, with baked potato and corn, $21.
So much choice! I’m baking ours with garlic, white wine, scallions, and tarragon. Yum!
How do you cook striped bass? Have you eaten it before? Have you tried one of the specials in the aforementioned restaurants?
