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- The most commonly eaten freshwater fish
- Details on how different types of freshwater fish taste
- The best ways to cook different varieties of freshwater fish
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Freshwater Bass
The freshwater bass thrives in the rivers and lakes of North America. An aggressive fish, the bass is capable of growing to a length of more than two feet. It is a hunchbacked fish with spiny dorsal fins, rough scales, and a tapered head that comprises fully one third of its body. There are two main types of freshwater bass:
- Smallmouth bass usually measure from 8–15" and rarely weigh more than 3 pounds. Their mouths contain many small teeth and sit atop a protruding lower jaw. Their dorsal skin can be green, brown, or golden brown, and their golden or bronze sides are adorned with dark stripes.
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Largemouth bass are slightly longer, heavier, and sturdier than smallmouth bass. Their mouths extend back to the middle of their eyes, whereas those of the smallmouth barely reach the front of the eye. The largemouth bass’ dark green back and greenish sides are speckled with silver, and a lateral stripe often adorns each of its sides, especially among younger fish. In Europe, largemouth bass are called speckled perch.
What Does Freshwater Bass Taste Like?
The flesh of both types of bass is lean, white, flaky, and very flavorful.
Nutritional Information: Freshwater Bass
Nutrient |
Raw (per 100 g) |
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Protein |
18 g |
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Fat |
1 g |
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Calories |
90 |
Though naturally healthy, bass are often found in polluted water. Larger bass in particular may be affected.
How to Buy Freshwater Bass
Freshwater bass is rarely sold commercially, though it is a favorite of sports fishermen.
How to Prepare Freshwater Bass
The scales of bass are very difficult to remove. Before attempting to scale the fish, plunge it briefly into boiling water that contains a little lemon juice. Once scaled, bass can be gutted and cooked whole, though it’s more often filleted.
How to Cook Freshwater Bass
Bass can be cooked in virtually any way, including baking, grilling or broiling, poaching, steaming, braising, frying, or microwaving.
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