Striped Bass — Those weighing less than 1 lb. can be allow ed to
soak 1 hour in salted water (after cleaning and dressing); then
drain, wipe dry, and fry in salt pork fat. Anchovy butter is nice
with them.✪ Striped Bass Cooking Methods (2) Small striped or black bass can be filleted, as previ-
ously directed for filleting fish. Serve a good sauce, like tartare with
them. (3) Those weighing from 1 to 3 lbs. can be broiled. (4)
Those weighing 5 to 8 lbs. can be boiled as previously directed foi
fish. Time to boil, 20 to 30 min-
utes according to the size. (5)
They can be stuffed and baked as
previously directed for baking fish .
(6) Very large ones can be cut in
pieces and boiled, steamed, fried,
or broiled as previously directed stbiped bass.
for cooking fish by those meth-
ods, at the beginning of this chapter. They often reach a weight
of 20 lbs.
Black Bass. — The smaller ones can be cooked as directed for
small striped bass, and the larger ones broiled. The flesh is hard,
white and flaky, but not specially flavored.
This fish bears many names in different localities, being called Chub in North
Carolina, Jumper in Kentucky, and Moss Bass in Indiana. Otsego Bass is a local
name for Whitefish. There is much confusion in the use of the name bass, it being
often applied to fish which have no claim to the title.
The White Bass — these usually weigh from 1 to 3 lbs. They are
often also called perch. Cook them as directed for small striped
The Yellow Bass, which is often called Bar-fish in the south
closely resembles the white bass in size and color, and is cooked the
same.
BLACKFISH.
These are very nice made into fillets as previously directed for
filleting fish. Serve with tartare or other good fish sauce. It makes
an excellent chowder. It is also good boiled. Proceed as directed
for cooking fish by these methods, at the beginning of this chapter.
The blackfish is an inhabitant of the coasts of Europe, but is rare because it
62 FISH
inhabits deep waters. It often attains a length of 2% feet, and a weight of 12 to
15 lbs. It is an excellent food fish. Its flesh is firm, flaky and very sweet. It is
variously known as "Sea=bass," Rock^bass," "Black=Will," "Black=Harry " and
"Hannahills."
'^ BONITO.
This fish is best broiled or grilled as previously directed for
broiling fish, at the beginning of this chapter.
The bonito is found only in the Atlantic basis. It is often called "Skipjack"
in the Boston market. The fish is not very common, but is a marvel of beauty
and strength, and is nearly equal to the Spanish Mackerel as a food fish.
The Bbill is a European fish allied to the turbot, but inferior to it as a food
fish. It is not found in American waters.
THE BKEAM,
The American variety belongs to the species of suiifish, and is
not very highly esteemed. It is best cooked as a jjan-fish — that is
fried or sauted in the frying pan.
The European variety is much used for food. There is much confusion in the
use of the name "bream," as it is applied both to a sea*fish and to several varie-
ties of fresh water fish.
BLUEFISH.
Page 44 · 1 recipe record on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Striped Bass — Those weighing less than 1 lb. can be allow ed to soak 1 hour in salted water (after cleaning and dressing); then drain, wipe dry, and fry in salt pork fat. Anchovy butter is nice with them. (2) Small striped or black bass can be filleted, as previously directed for filleting fish. Serve a good sauce, like tartare with them. (3) Those weighing from 1 to 3 lbs. can be broiled. (4) Those weighing 5 to 8 lbs. can be boiled as previously directed foi fish. Time to boil, 20 to 30 minutes according to the size. (5) They can be stuffed and baked as previously directed for baking fish . (6) Very large ones can be cut in pieces and boiled, steamed, fried,
or broiled as previously directed for striped bass.
for cooking fish by those methods, at the beginning of this chapter. They often reach a weight of 20 lbs.
Black Bass. — The smaller ones can be cooked as directed for small striped bass, and the larger ones broiled. The flesh is hard, white and flaky, but not specially flavored.
This fish bears many names in different localities, being called Chub in North Carolina, Jumper in Kentucky, and Moss Bass in Indiana. Otsego Bass is a local name for Whitefish. There is much confusion in the use of the name bass, it being often applied to fish which have no claim to the title.
The White Bass — these usually weigh from 1 to 3 lbs. They are often also called perch. Cook them as directed for small striped
The Yellow Bass, which is often called Bar-fish in the south closely resembles the white bass in size and color, and is cooked the same.
BLACKFISH.
These are very nice made into fillets as previously directed for filleting fish. Serve with tartare or other good fish sauce. It makes an excellent chowder. It is also good boiled. Proceed as directed for cooking fish by these methods, at the beginning of this chapter.
The blackfish is an inhabitant of the coasts of Europe, but is rare because it
inhabits deep waters. It often attains a length of 2% feet, and a weight of 12 to 15 lbs. It is an excellent food fish. Its flesh is firm, flaky and very sweet. It is variously known as Sea-bass," "Rock-bass," "Black-Will," "Black-Harry " and "Hannahills."
'^ BONITO.
This fish is best broiled or grilled as previously directed for broiling fish, at the beginning of this chapter.
The bonito is found only in the Atlantic basis. It is often called "Skipjack" in the Boston market. The fish is not very common, but is a marvel of beauty and strength, and is nearly equal to the Spanish Mackerel as a food fish.
The Brill is a European fish allied to the turbot, but inferior to it as a food fish. It is not found in American waters.
THE BREAM,
The American variety belongs to the species of sunfish, and is not very highly esteemed. It is best cooked as a jjan-fish — that is fried or sauted in the frying pan.
The European variety is much used for food. There is much confusion in the use of the name "bream," as it is applied both to a sea-fish and to several varieties of fresh water fish.
BLUEFISH.
Records on this page
Striped Bass Cooking Methods