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There really is no "bass" species -- except one European variety unavailable in the U.S. The term is used generically to cover any freshwater or saltwater fish characterized by spiny fins, often including large-mouth, redeye, rock, smallmouth, spotted bass, sunfish, etc. (However black sea bass and striped bass are true species.)
Season: available year-round
How to prepare: bake, braise, fry, grill, roast
Matches well with: almonds, butter, capers, carrots, citrus, coriander, fennel, garlic, ginger, leeks, lemon, mint, mushrooms, olive oil, oranges, peppers, shallots, thyme, tomatoes, wine
|Calculated for 1 fillet|
|Amount Per Serving||%DV|
|Calories from Fat 23||(18%)|
|Total Fat 2.6g||3%|
|Saturated Fat 0.7g||3%|
|Monounsaturated Fat 0.0g|
|Polyunsaturated Fat 1.0g|
|Trans Fat 0.0g|
|Total Carbohydrate 0.0g||0%|
|Dietary Fiber 0.0g||0%|