What does “Red-Meating” my striper catch while fileting mean?

• Red-meated fish (such as striped bass) have a noticeable red or dark-colored muscle tissue, often found along the lateral line of the fish. This tissue is rich in myoglobin, a protein that stores oxygen and gives the meat its red color
• In striped bass, this red meat can have a stronger flavor compared to the white meat, which is milder and more delicate.

Why This Matters

• Flavor Profile: The red meat of striped bass can be more flavorful and sometimes preferred by those who enjoy a stronger taste.
• Preparation: Some people choose to remove the red meat during filleting to achieve a milder flavor in their dishes. Our process of fileting provides the best of both worlds.