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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Cooked bass will stay fresh for 3 to 4 days when stored in an airtight container in the refrigerator.
Yes, you can freeze it for up to 3 months. Ensure it is cooled completely and sealed in a freezer-safe bag with as much air removed as possible.
Good substitutes include other mild white fish like tilapia, perch, cod, or walleye.
Freshwater bass generally has moderate mercury levels. It is recommended to check local advisories if the fish was caught in the wild.
Discard the fish if it has a sour or overly 'fishy' smell, a slimy texture, or any visible discoloration.
To keep it moist, reheat it in a covered pan over low heat with a splash of water or broth, or microwave it at 50% power.
Yes, it is a low-calorie, high-protein food rich in essential nutrients like Vitamin B12 and Omega-3 fatty acids.
While fillets are usually deboned, small 'pin bones' can sometimes remain. Always check carefully before serving, especially to children.
cooked freshwater bass is a versatile ingredient found in cuisines around the world. With 146 calories per 100g and 24.2 grams of protein, it's a nutritious addition to many dishes.
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