Bass
Quebec’s lakes and rivers are teeming with bass, but finding it in fish markets and stores is hard. Not surprisingly, the Algonquin name for bass means “the fighter”.
There are two types of bass. The smallmouth bass, which has a large number of small teeth in its jaw, measures about 30 cm and weighs a maximum of 1.5 kg.
The largemouth bass is more robust and, though it is only slightly larger than its cousin, it gets its name from its distinctive mouth, which stretches all the way under its eyes.
Bass are generally found in the muddy waters of lakes that are sometimes polluted; the quality of the water in which the fish was caught should be considered before comsuming bass.
You will find bass, fresh or in frozen fillets, in your METRO fish expert’s display.
- Though it is of medium size, bass can easily be cooked whole without much difficulty.
- The larger specimens are easier to prepare in fillets.
- Just like trout, bass is excellent pan-fried in butter (meunière), steamed or deep-fried.
- It should be noted that the scales of bass are very tenacious and scaling is made easier when the fish is soaked in boiling lemon water beforehand.
Click here and discover bass cooking methods and many tips and suggestions !
Bass is a lean fish and, as such, is very easy to
digest. We recommend steaming or poaching if you wish to
maintain the low fat content of the fish.
Like all fish, bass is righ in protein and an excellent source of
vitamins A and B12.
It is preferable to eat fresh fish as soon as possible after purchase.
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Refrigerator 4° C (40° F)
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Freezer -18° C (-4° F)
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Fresh bass
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2 to 3 days
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4 to 6 months
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Cooked bass
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1 to 2 days
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