Kitchen Dictionary: bass

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.)

Ingredient

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