Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

HomeThe Principles of Cookery › Sea Bass

Sea Bass

Bass is a name given to several kinds of fish, all of which are excellent for food. Sometimes a kind of perch is thus named. In North America the name denotes a striped fish of good size, which often weighs as much as fifteen pounds; while the sea bass is a striped fish with a large head, which grows to two or three pounds weight, and which is never found in fresh water. All these varieties taste well, and may either be boiled or fried like other fish.

← Scurvy GrassSea Beet →