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Eat Freshwater Bass

Largemouth bass

The largemouth is the larger of the two black bass. It averages around 2 pounds but has been known to reach 25 pounds and 24 inches in length. It is known as one of the best freshwater fighting fish, said to attack anything that it thinks is alive. The fish is known by many different names depending on the region. Some of the common names are widemouth bass, bigmouth, black bass, bucketmouth, green bass, green trout, linesides, Oswego bass, Potter’s bass and Florida Bass. The large mouth is the state fish of Alabama, Georgia, Mississippi, Florida and Tennessee. It can be found in all of States but is more popular and more abundant in the southern states where they grow much larger. The largemouth will take on a slight muddy flavor if taken from muddy water yet they will remain mild and fine flavored if taken from clear water. The most popular ways of cooking are to pan fry, deep fry, oven fry or broil.

Smallmouth bass

Because of its intolerance of pollution, the smallmouth version is found in clear, cooler waters of central United States not nearly as widespread as the largemouth. Some of the regional names are smallmouth, bronzeback, brown bass, brownie, smallie, and bronze bass. The smallmouth averages 1 pound and can grow up to 12 pounds. It is more brown than its cousin, the largemouth especially if found in darker water. If found in sandy areas the smallmouth takes on a lighter, almost yellowish color. Like the largemouth it will take on a slight muddy flavor if taken from muddy water yet it will remain mild and fine flavored if taken from clear water. The best ways for cooking are to pan fry, deep fry, oven fry or broil.

White bass

The white bass, sometimes called sand bass, is a freshwater fish found in deep lakes and rivers throughout the Midwest. It is silver or yellowish in color with 7 dark, horizontal streaks. The average weight of the white bass is 1 to 2 pounds but they can grow to 4 pounds and over 18 inches in length. The white bass is the state fish of Oklahoma. It is a moderately fat fish with a fairly fishy taste. The most popular ways of cooking are to sauté, pan fry, oven fry or bake.