What Is Fish, bass and How Can I Use It?
Fish, bass rewards a little know-how: how to choose it, cook it, store it, and substitute in a pinch. Browse 5 recipes to cook with it.
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.
| In Chinese: | 鱼，鲈鱼 | |
| British (UK) term: | ||
| en français: | poissons, basse | |
| en español: | pescados, bajo |
Recipes using fish, bass
There are 5 recipes that contain this ingredient.
Baked Fish with Almond Stuffing
Whole red snapper stuffed with toasted almonds, bread crumbs, celery, and tarragon, basted in melted butter until golden and flaky. A stunning centerpiece for any dinner table.
Steamed Fish Package (Tashmul De Pescado)
Diced bass mixed with tomato, onion, thyme, and bay leaves, wrapped in mashan leaves and steamed. A traditional Guatemalan fish tamale (tashmul) that's rustic, aromatic, and ready in 40 minutes.
Pan-Fried Bass
Pan-fried bass coated in cornmeal and cooked in bacon drippings in a cast iron skillet. A classic Southern fish fry technique with a crispy golden crust and just three main ingredients.
Fish Kabobs
Fish kabobs thread cubed bass with mushrooms, peppers, pineapple, onion, and tomato, marinated in a tangy mustard-cayenne vinaigrette and grilled over coals. A summer cookout classic ready in an hour.
Broiled Striped Bass
Striped bass fillets baked in white wine and lemon butter, finished with a velvety cream sauce enriched with egg yolks, tomatoes, mushrooms, and shallots. French-inspired elegance for a crowd.
