As the accomplished chef shared on his website, Andrew Zimmern believes that a Pacifico striped bass is an ideal fish that more chefs should consider grilling.

Its semi-firm texture and relatively high-fat content are perfect for grilling. Its flesh becomes extra flaky and tender and its skin crisps up to provide a crunchy contrast.

You want to leave the skin on because chefs consider it the best part of grilled fish. It helps keep the flesh moist during the cooking process.

Choosing Pacifico striped bass is also an environmentally-conscious choice. Best Aquaculture Practices (BAP) considers it the only four-star striped bass.

What's more, just after this fish is harvested, it is put on ice to help retain its high quality. So, you can be confident that this fish is both an ethical and flavorful choice.