At one time, striped bass flourished in the Pamlico Sound on North Carolina's coast. Overfishing and pollution seriously diminished the bass population, however, resulting in severe restrictions on their commercial harvest. Through better fisheries management, there has been a resurgence in the bass population on the East Coast, and we are now regularly able to offer this delicious fish at the restaurant.
This preparation accentuates the terrific crispness that can be achieved by searing the skin side first. In the fall, the fish are particularly fatty from a summer of feeding, and this method protects the flesh from overcooking and drying out.
Serve the bass with the first oysters of autumn and accompany with tomato gumbo and Beanie's cornbread.
