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Thumbnail Filmstrip of 3 lbs Rockfish (Striped Bass) Images
Experience the exceptional taste of fresh striped bass, what we locals call rockfish. Prized for its mild, sweet flavor and firm, flaky texture, this versatile fish is a favorite among seafood lovers. Whether grilled, baked, pan-seared, or steamed in foil, rockfish adapts beautifully to a variety of cooking styles and seasonings.
Our rockfish is wild-caught and
delivered fresh to ensure premium quality. Perfect for health-conscious eaters,
it’s naturally low in fat and packed with protein and omega-3 fatty acids.
Bring a Chesapeake Bay treasure to your table with this delicious seafood
option.
C. Riley
I live out of state and when I order fish/crab it is always fresh!! I am so glad I discovered this company!! You will not be disappointed with their seafood.
Kathy D.
This was my second order and the fish are very fresh. The order came in wrong but was corrected. I will order from them again
Anita Siwajek
Specifications – Rockfish (Striped Bass) Fillet
Source: Wild-caught in Chesapeake Bay
Fillet Style: Skinless or skin-on fillets depending on customer preference
Flavor Profile: Mild, clean flavor with a slightly sweet finish
Texture: Firm, tender, and flaky when cooked
Color: White flesh
Preparation: Perfect for grilling, baking, broiling, pan-searing, or roasting
Quality: Premium, restaurant-quality fillets carefully trimmed for freshness
Packaging: Vacuum-sealed and cold-packed to maintain peak freshness during transit
Nutritional Information (Approximate per 4 oz serving)
- Calories: 120
- Protein: 22 g
- Total Fat: 2 g
- Saturated Fat: 0.5g
- Cholesterol: 60 mg
- Sodium: 80 mg
- Omega-3 Fatty Acids: 450 mg
- Vitamin B12: 80% Daily Value
- Vitamin D: 20% Daily Value
- Selenium: 40% Daily Value
Nutritional Highlights:
Rockfish is a lean, high-protein seafood choice rich in essential nutrients like vitamin B12, selenium, and heart-healthy omega-3 fatty acids.
Storage & Handling Instructions
Keep refrigerated immediately upon delivery at 34–38°F.
Store fillets in the coldest part of the refrigerator.
If not using immediately, poke hole in vacuum seal bag until ready to prepare. (Keeping in vacuum seal for too long can increase risk of botulism)
Once bag is opened, place fish in an airtight container and use within 1–2 days.
For longer storage, fillets may be frozen for up to 3 months while maintaining quality.
Thaw frozen fish overnight in the refrigerator, never at room temperature.
Always cook seafood to a safe internal temperature of 145°F.
