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Bass is a name given to a wide variety of marine and fresh water fishes which survive in the tropical and sub tropical climates. It is one of the popular game fishes in America and some varieties are valued for their culinary importance. Some of the common varieties of bass fish include the Australian bass, potato cod, black sea bass, Chilean sea bass, etc. Many varieties of this fish are endangered or threatened due to overfishing.

Culinary Usage
Black sea bass is valued for its firm and lean flesh, and it is a popular in Chinese cooking, where it is mainly deep fried or steamed. The black and red groupers are caught in temperate waters and are popular in Spanish cuisines. White Sea bass is an integral part of the Mexican cuisine. This fish is sometimes classified as a member of drum family and it is valued for its firm white fish. Most varieties of sea bass fillets are added to curries, and are used for preparing broths. The baquetta or Golf coney grouper found in the seas of West Coast of Central America has a meaty and dense flesh. This fish is integral to cuisine of the place and it is served in the form of curries over freshly cooked rice.


  • Baking – Bass fillets are soaked in Picante sauce and before baking. The dish is then served with salad and baked potato. The fish fillets are topped with different seasonings prior to baking. Chilean sea bass is preferred for baking. The fish is generally baked in the preheated oven 450°F (230°C).
  • Deep Frying – The sea bass is cut into 1 ¼ inch – 1 ½ inch pieces and deep fried in the oil. Chilean sea bass is difficult to slice. The fillets are cooked for about a minute or two until it browns.
  • Steaming – The sea bass fillets are placed on the perforated rack over rapidly boiling water. The fillets are cooked for about 8 to 10 minutes per inch.
  • Poaching – The fish is poached in the liquid consisting herbs, water, spices and broth. The fish is simmered for about 8 to 10 minutes per inch.
  • Stir- Frying – Most variants of bass fish can be stir fried. The fish is cut into manageable sized fillets and coated with cornstarch and stir-fried in oil before serving with stir-fried vegetables.
  • Pan Frying – The sea bass is fried in the butter or oil and turned halfway through cooking time. The fish fillets are cooked for about 4 to 8 minutes until they turn moist and opaque.
  • Grilling – The fish fillets are skewered on greased grill which is placed over coal oven or oven. The fillets are basted with oil, butter or marinade. The fish is cooked until it becomes opaque and moist inside.
  • Broiling – The fish fillet are marinated or seasoned on a well-greased broiler pan and broiled for about 6 to 10 minutes. The fillets are dredged in cornmeal or crumbs and flour mixture.
  • Smoking – The fish fillets are combined with spices and added to the dish along with smoke and baked until it becomes flaky.

Bass Recipes

  • Smoked Bass Fillet – The fish fillets are drenched with liquid smoke and placed on the baking dish. The rub is sprinkled over the fillet and baked in the oven for about 5 to 7 minutes.
  • Grilled Cajun Bass – The bass fillets are basted with butter and spices are sprinkled over it and grilled in the oven.
  • Stuffed Bass – The bass fillets are stuffed with ingredients like butter, lemon juice, bread slice, spices and egg. The bass fillets are baked until the fish starts flaking.
  • Cajun Bass and Rice – The bass fillets are cooked along with vegetables and rice. The mixture is topped with spices and butter before baking.


  • The sea bass remains fresh for long time when stored under refrigeration.
  • The sea bass is rinsed, and dried prior to storage. The fish fillets deteriorate when placed in own juices. The fish is covered in wrap or foil prior to storing. When well –wrapped the fish can remain fresh for about two months. The fish is stored in coldest part of the refrigerator.
  • During thawing, the fish is either removed from the freezer and stored in another part of the refrigerator or placed under cold running water. It requires half an hour to thaw a pound. It can be defrosted fast by keeping on the microwave.

Each fillet of bass fish serves 125 calories with 24 grams of protein, and 2.6 grams of fat. The fish serves no fiber or carbohydrates. The fish is a good source of magnesium. When cooked over dry heat, the fish provides 0.762 grams of omega-3 fatty acids.