St. Lawrence species

Striped bass

Morone saxatilis

Type of resource

  • Fish
  • Pelagic fish

Other names

ji’gaw in mi’gmaq, nokahkehke in wolastoqey

Culinary name

Striped bass

Status of the resource

  • Cause for concern,Endangered

In season

Fresh, May to September.

SIZE : 90 cm, up to 200 cm.

LIFE EXPECTANCY : Up to 30 years.

CLIFE CYCLE : Sexual maturity around 3 years for males and 4 to 5 years for females.
Spawning takes place in rivers in late May and early June. Fertilized eggs incubate for 2 or 3 days before releasing the young striped bass. Larvae evolve in fresh and brackish waters. The juveniles then move to salt waters close to the coast.


The striped bass has a streamlined body with a dark olive-green back and white belly. It has 7 or 8 dark horizontal stripes on a silvery background. Its head is pointed, with the jaw projecting forward. Its tail is forked and symmetrical. It has two dorsal fins. The first is lined with spines.

Near the bottom, up to 30 m in depth.

Its habitat varies throughout its life. The striped bass lives in saltwater and migrates to freshwater to reproduce. It is an anadromous fish.

Striped bass lives in schools.
Credit : Richard Larocque, photo taken in Mont-Louis.




Atlantic cods

MACHINES : No commercial type of fishing.

In Quebec, only sports fishing is authorized under certain conditions.

The striped bass is a popular fish among recreational anglers. It is known for its relentless fighting and acrobatic jumps.

Commercial fishing ceased in 1996, while recreational and aboriginal fishing ceased in 2000. Recovery efforts made it possible to reopen the latter two types of fishing in 2013.

A striped bass, which is not striped

In October 2020, a fisherman caught a striped bass without stripes in the Miramichi River. This would be the first striped bass without stripes ever observed.

Striped bass is a good source of Omega-3 fatty acids, protein, and vitamin B12.

Delicate, slightly sweet flavor. Creamy flesh.

Raw, the flesh is translucent white, slightly pinkish. Cooked, it becomes opaque, tender, and flaky.


  • Striped bass can be prepared whole or filleted; grilled or stuffed en papillote.
  • Leave the skin on when grilling. It will be crispy and make a nice combination with the moister flesh.
  • Given its endangered status, we do not recommend eating striped bass.