Black bass is freshwater fish from genus M. dolomieu. The fish is also known as black trout; however, trout is more commonly referred as a member of the Salmon family. Black basses are spread throughout a large area and are commonly found in North America, Canada, Mexico, and California. There are several species of this freshwater fish, with the smallmouth basses and largemouth basses being widely known in almost all areas of the world. These two species are considered to be cosmopolitan now. In order to preserve the fish population, the trend of “catch and release” with respect to black bass fishing is becoming quite popular. The meat of black basses is quite firm, and is edible. The fish can be cooked in a variety of ways viz. baking, grilling, and sautéing,.
Popular Species
Here follows a brief description about a few species of black bass:
Apart from the above discussed species of black bass, there are quite a few others like redeye bass, suwannee bass, guadalupe bass, and bartram's bass, which have not made any world record.
Popular Recipes
A few popular black bass recipes are explained below:
Nutrition and Health Facts
3 oz of fresh black bass provides around 80 calories, obtained from 1 g of fat, with no saturated fats. As the fish does not contain saturated fats, it is considered to be good for heart health.
Trivia
Though most of the countries are practicing “catch and release” fishing technique to preserve black bass population, on the other hand, Japan, which is not the home of black basses, is making attempts to do away with several species of the fish.
Further Reading