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The 'striped bass' you get in the sushi joints is a farmed striper - white bass hybrid. Not as good as the real thing, kinda bland. My sushi chefs told me that because stripers go from salt to fresh they are afraid that it has the cooties that can give you hepatitis (just like shellfish can if it is from a tiday estuary). They wouldn't touch the striper I brought in until they got to know me and believed that the fish I was getting were ocean fish.
IMO, the best piece is that little chunk at the base of the head, above where you start a fillet - can't let that go to waste! I keep soy and wasabi in my cooler, and that with a Ballantine - breakfast of champions. Betcha the cheek is fantastic too, Nebe.
PS - I'm a snob, no dark meat for me. Just the loin.
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