Bass – Hybrid Striped Bass (Whole Fish)


Average size 1.75 – 2.25 lb

Origin: Alamosa, CO



Colorado Catch Hybrid Striped Bass

It’s not always necessary to go to the coasts for a great flavored seafood option. Colorado Catch Hybrid Striped Bass is naturally raised from fingerlings to fillets in pure artesian waters flowing from Colorado’s San Luis Valley. This firm yet flaky and moist textured fish is farmed in Alamosa by a family-owned company, Colorado Catch. Co-owner Tyler Faucette says the company produces 350,000 pounds of the bass each year, and nearly half of that stays local, being consumed within the state of Colorado. Colorado Catch’s unique geothermal resources and circular tank system have enabled them to increase growth rates, eliminate off-flavors and sustain yields for year-round production.

Some interesting facts about Colorado Catch Hybrid Striped Bass include:

  • It is a heart-healthy fish, high in protein and low in calories, fat and cholesterol.
  • It has a longer fresh shelf life.
  • It is a product that is never frozen; the inventory remains swimming until an order is placed.
  • Colorado Catch has experience in hybrid striped bass culture since 1992


Coriander Crusted Colorado Catch Striped Bass with Scarlet Runner Beans, Tomato and Feta Vinaigrette


2 c. scarlet runner beans, soaked if necessary
1 small onion, finely chopped
1 carrot, peeled, finely chopped
1 celery stalk, finely chopped
1 heaping t. dried oregano

8 6-oz striped bass fillets, skin on, scaled, scored
¼ c. coriander seeds
1 T. kosher salt
1 t. black peppercorns
Olive oil, to make a slurry and to sauté

½ t. finely chopped oregano
1 clove garlic, finely minced
3 T. red wine vinegar
1 t. lime juice
¼ c. plus 1 T. olive oil
½ c. finely crumbled feta cheese
Approx. 2 T. bean liquid, to thin dressing
Salt and freshly ground pepper
Chopped cilantro, tomato and lime juice, for finishing

To Prepare:

Place the beans in a pot and add enough water so they are covered by at least 1 inch. Bring the beans to a boil over medium-high heat and skim off any foam that rises to the top.

While beans are coming to a boil, place a thin film of olive oil in a medium sauté pan. Sauté onions, carrots and celery until just tender; stir in oregano and cook until fragrant. Add vegetables to beans and stir.

Simmer beans, partially covered, until tender. Add boiling water if the beans need more liquid to finish cooking, but be stingy; the more concentrated this liquid is, the better flavor it will add to the dish. Add salt once beans are tender.

For vinaigrette: Combine oregano, garlic, vinegar and lime juice. Add olive oil in a slow steady stream, whisking continuously. Stir in feta cheese, thin vinaigrette with water or bean cooking liquid if necessary, and season with salt and freshly ground pepper.

Add warm beans to cool in vinaigrette and stir in chopped cilantro and tomatoes, and season with salt, pepper and lime juice. Reserve.

In a spice grinder or mortar, coarsely grind the coriander with the salt and peppercorns. Transfer the spice mixture to a bowl and stir in enough olive oil to make a slurry. Spread slurry on the striped bass fillet.

Sauté fillets in olive oil, skin side down, until lightly golden and crisp. Turn fillets over and continue cooking another 1-2 minutes until cooked through. Remove from pan and serve, skin side up, with the scarlet runner bean salad.

Recipe provided by:
Chef Shellie Kark

Additional information


Fillet, Whole, Dressed & Scaled, 2+lb