Fish, bass

About the ingredient fish, and bass. Including 5 recipes with fish, and bass.

What are fish, bass?

Bass covers more than a dozen spiny North American food and game fish that belong to at least half a dozen different fish families.

Some bass are freshwater fish; others, saltwater fish. They are well distributed throughout the rivers and lakes of North America and in the surrounding oceans, and are the sportsman's joy.

Most bass give gourmets great pleasure, since the flesh is delicately flavored, tender and juicy.

The most common freshwater varieties include: white or silver bass and yellow bass.

White or silver bass are found in the upper Mississippi River system, the Great Lakes, and in the east central longitudes of the United States. This species seldom exceeds three pounds, and is caught by angling in lakes and rivers.

Yellow Bass is to be found in the eastern part of the United States. In size, it is similar to the white bass, and it also bears some resemblance to the striped bass, with its black, longitudinal lines.

Five members of the sunfish family are also called bass. They are the large and small mouthed black bass, the spotted bass, the rock bass and the calico bass.

The best known saltwater basses are the common sea bass, which ranges from one to four pounds in size, and the striped sea bass, native to the Atlantic but now found in the Pacific. It can run up to some twenty pounds in weight.

Storage

Refrigerator shelf, raw: 24 hours

Refrigerator shelf, cooked and covered: 1 to 2 days

Refrigerator-freezer, prepared for freezing: 1 month

Deep Freezer, prepared for freezing: 6 months

Nutritive Food Values

A healthy lean source of protein and phosphorous, without saturated fats.

3 ½ ounces = 98 calories.

Basic Preparation

All bass may be broiled, sautéed, fried or stuffed and baked. It is commonly served with any of the fish sauces such as browned butter or rich hollandaise sauce.

To Freeze

Scale and clean the fish. Remove the head and fins. Wrap tightly in freezer paper, seal, tape and date. We like to also place the wrapped fish in a zipper lock bag for extra protection.