|Salt||1 Cup (16 tbs)|
|Ice water||1 Gallon|
Combine the salt and ice water to make a brine.
Remove the scales, entrails and fins of the bass.
Cut off the heads and tails.
Clean as thoroughly as for frying immediately.
Soak the bass in the brine for 20 minutes, then lift out.
Wrap each bass in freezer paper, then place the amount used for one meal in a moisture-vapor-proof carton and seal.