The striped bass is an anadromous fish like the salmon, a saltwater inhabitant dependent on freshwater rivers for its reproduction. In the Atlantic it ranges from Cape Cod to Florida. The tributaries of the Chesapeake Bay and the Hudson River are still major spawning grounds for the striped bass, and these two water sheds supply virtually all the fish now caught along the Atlantic Coast as they migrate to and from their wintering areas.Although modern sportsmen eagerly seek trophy bass of over 50 pounds the anomaly is that striped bass are at their peak for table in weights between 6 to 10 pounds. As the grows heavier in weight, its flesh becomes more coarse; although large bass can be steaked and broiled or flaked for salads, they are not nearly as tasty as the fish. Bass is magnificent when fresh, dressed and iced shortly after being caught, but something less then magnificent if it spends several days in transit to the marketplace. In large cities like New York, where Japanese restaurants in making sashimi heavily utilize the striper, fast delivery plus critical buying assures a prime product.