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    You are in: Home / Kitchen Dictionary Entry
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    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.)


    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

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    Nutrition Facts

    Calculated for 1 fillet
    Amount Per Serving %DV
    Calories 125
    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
    Cholesterol 52mg 17%
    Sodium 87mg 3%
    Potassium 330mg 9%
    Total Carbohydrate 0.0g 0%
    Dietary Fiber 0.0g 0%
    Sugars 0.0g
    Protein 23.8g 47%

    How is this calculated?


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