A general term for any of numerous (often unrelated) freshwater or saltwater fish, many of which are characterized by spiny fins. In fact, though many of these different species are often sold simply as bass, the only fish with the single name "bass" is a European species (unavailable in the United States), which in France is known as bar or loup. True basses include the groupers, black sea bass and striped bass. Among other fish that are commonly referred to as bass are the largemouth, redeye, rock, smallmouth and spotted bass, all of which are really members of the sunfish family. See also sea bass; fish.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Outdoor Grilled Striped Bass with Vegetable Tian and Basil Cream
- Roasted Black Sea Bass
- Bass Rosace, Steamed in Lemon Grass, Served with Caviar and Lemon Sauce
- Pan Roasted Black Sea Bass with Cauliflower-Almond Sauce with White Truffle Butter
- Pringle-Coated Sea Bass on Day-Old Wonder Bread Tuscan Salad