Striped bass — called rockfish on the Chesapeake — is the Bay's iconic fish, prized firm and white. A staple of Black Chesapeake fishing communities, baked, grilled, or fried.
Rockfish is the Chesapeake's signature fish and a centerpiece of Bay fishing life, including for Black watermen and fishing families who caught and ate it. A whole baked stuffed rockfish is a Sunday and special-occasion centerpiece in tidewater Black homes.
Rockfish is a lean, firm white fish with high-quality protein, omega-3 fatty acids, B12, selenium, and some vitamin D — supporting heart health, brain function, and reducing inflammation. Vitamin D matters given the widespread deficiency among Black Americans. Baked or grilled, it is a near-ideal protein; the only caution is mercury and PCB advisories on large Bay rockfish.
Rockfish takes well to nearly any method. Bake or grill fillets with lemon, Old Bay, and herbs; stuff and roast a whole fish; or pan-sear for a crisp skin. Its firm flesh holds together better than flakier fish, making it good for the grill. Avoid overcooking — pull it when it just flakes. Traditional Chesapeake stuffed rockfish bakes a whole fish with a crab or cornbread stuffing.
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