[Smallmouth Bass; Micropterus dolomieu |
Largemouth Bass; Micropterus salmoides]
These famous fresh water bass, native to North America, are not actually bass at all but a variety of Sunfish. This fish can grow to 38 inches and 22 pounds, but is more commonly around 16 inches. The photo specimen was a 13 inch Largemouth Bass weighing 1-1/2 pounds. Largemouth Bass is now heavily farmed and is not considered threatened, but it can become a pest in non-native waters.
More on Sunfish.
These fish has very delicate white flesh of a mild flavor.
Buying: Largemouth Bass is now heavily farmed and is almost always available in the Asian fish markets. Due to confusion between the two fish, Asian markets here in Los Angeles label the fish "Mouth Bass".
Fillet: These fish fillet easily with no residual bones.
Yield: A 1-1/2 pound fish will yield about 12 oz of skin-on filets (50%) or 10 oz skin off (42%).
Skin: The skin does not shrink at all in frying, but you may want to remove it because of the very delicate flavor of the white flesh.
Stock: The head, bones and fins make a very mild fish stock suitable for soup.
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