NOTES ON THE COOKING OF BASS 



FOR good eating, both fresh-water bass and 

 salt-water bass should be perfectly fresh, 

 scaled or skinned, well washed, and 

 cooked to a nicety. All the different 

 kinds of bass dry up quickly; the scales harden 

 soon after being placed in the creel or in the boat, 

 especially in the warm sun, and when the bottom 

 of the boat is dry. A good method to keep the fish 

 moist is to have the creel lined with wet moss, and 

 in the boat a plain covered box with a few handfuls 

 of damp grass or ferns. By this means the angler, 

 on his return to camp or hotel, if he is to be his 

 own cook, wiU find the fish ready for scaling and 

 cutting. 



A medium-sized bass of three pounds may be 

 fried, baked, or boiled. Its flesh is firm, white, 

 and juicy, and the taste of the fish is improved if 

 mushrooms or small onions are used in the cooking. 

 For frjring, scale, cut off the fins, take off the 

 head, and cut down the back clear to the back-bone. 



10 



lis 



