It's off the hook! Pacifico Aquaculture True Striped Bass has been officially certified by the American Heart Association's Heart-Check Food Certification Program.
Consuming EPA (not that EPA) and DHA omega-3 fatty acids may reduce the risk of coronary heart disease. One serving of this super bass provides 952 mgs/85 grams of EPA and DHA omega-3 fatty acids.
(Could they have sent us a blurrier image? Seriously.)
And... Pacifico True Striped Bass is "thoughtfully raised in the clear, cool open-ocean waters adjacent to the marine sanctuary Isla Todos Santos off the coast of Ensenada in Baja California, Mexico."
Fancy! Plus, this fish has a "clean mouthfeel (we hope not like Listerine) and semi-firm texture (just like us!) making it an ideal fish for raw and cooked preparations including grilling, poaching, and braising, yielding a flaky fish with crispy skin."
Great. This particular striped bass actually sounds like it would make a good friend. We might have a hard time putting this in our mouth. Thanks, Disney, for that...
But for those that give zero effs, here's a yummy striped bass recipe. You'd better use Pacifico True Striped Bass...
Herb & Lemon Roasted Striped Bass
4 (6-ounce) striped bass fillets
1 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preheat oven to 425°. Coat a baking sheet with cooking spray. Place fish on pan. Grate lemon rind to measure 1 teaspoon; juice lemon to measure 1 tablespoon. Combine rind, juice, oil, thyme, oregano, salt, and black pepper; drizzle mixture over fish. Bake at 425° for 13 minutes or until desired degree of doneness.
*recipe courtesy of myrecipes
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