One of the most important commercial catches of the Chesapeake Bay, this distinctively patterned member of the bass family becomes widely available during the summer months and is sold primarily from July through December. Though striped bass can be purchased farm-raised, with greater consistency in quality, the wild variety has an unparalleled robust flavor. The firm yet flaky white flesh of this versatile fish is well suited to baking, sauteing, broiling, poaching, and pan-frying.