Bass

Bass

This popular game fish includes both sea and freshwater varieties. Both may be caught by sports fishermen or can be bought in supermarkets.

Buying: Sea bass are available whole, drawn, dressed, in fillets, or in steaks. Striped bass are but seldom in fillets or steaks. Freshwater bass include the small-mouthed, large-mouthed (black crappie), rock, and spotted bass. In buying bass, choose fish with bright, clear eyes, reddish-pink gills free from slime or odor, and firm, elastic flesh that springs back from a light touch. Allow 1 lb fresh whole or drawn fish per person or 1/3 lb fresh or frozen steak or fillets.

Storing: If feasible, bass should be cooked immediately. If it cannot be cooked, pack it in ice or store in the coldest part of the refrigerator overnight. Fish bought frozen may be kept that way until ready for use.

Preparation: Sea bass can be baked, broiled, boiled, steamed, saut�ed, or fried; freshwater bass can be baked, broiled, fried, steamed or saut�ed. Do not overcook. Bass is done when the flesh turns cream color and flakes easily from the bone.

Serving: Garnish with lightly colored foods---radishes, paprika, lemon wedges, pickles, watercress, or crisp, raw vegetables.

Cookbook: The Illustrated Encyclopedia of American Cooking

Typed By: Susan Godfrey alexanderjamesmom@gmail.com

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