Buttery Linguine with Shredded Striped Bass

Honestly, I was skeptical of this the minute I saw the raw filet sitting on my counter.

Now, I have eaten a lot of striped bass in my day thanks to the super talented fisherman I get to call my future husband, but when I saw this I really wasn’t so sure.  And you know you’re with a fisherman when he brings home the filets, nape and all.

I’ve heard people say that the nape of the bass, meaning the meaty part of their chin/throat area, is the most tender part of the whole fish, so I knew we had to give it a try.

Ryan reassured me this would taste similar to lobster meat, and you know what?  He was kind of right!


After grilling it with a little salt and pepper, we simply shredded it with a fork then tossed it with some whole wheat linguine in some olive oil, butter and little more salt and pepper and voila!

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The garnish of basil gave it a little more pop of color and flavor, but chives or parsley could also work well with this dish.

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If you can’t get your hands on this particular cut of fish, then lightly shredding the meat of a striped bass would be great as well.

I hope you are able to give this a try – it’s a simple, light meal that delivers a ton of flavor.


Click the photo below or click here to print the recipe.

Lauren Collins

I'm a health coach and plant-based recipe creator from Cape Cod, Massachusetts. In a few short words, I love to cook, eat, travel, play around with food photography and most of all, I love to help people live healthier and happier lives. A lot of the recipes you see here are adapted from my Mom, or from just throwing a few ingredients together until something magical happens.

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