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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, freshwater bass is a very healthy choice. It is an excellent source of high-quality lean protein and heart-healthy omega-3 fatty acids, which help reduce inflammation and support cardiovascular health.
A 100g serving of raw freshwater bass provides approximately 18.9g of protein. This makes it an efficient source of amino acids necessary for muscle building and tissue repair.
Yes, it is highly beneficial for weight management. With only 114 calories and 3.7g of fat per 100g, it provides a high-protein, low-calorie meal option that helps promote a feeling of fullness.
Absolutely. Freshwater bass contains 0g of carbohydrates, making it an ideal protein source for ketogenic and other low-carb diets.
In its raw, natural state, freshwater bass is naturally gluten-free. However, always check the ingredients in seasonings, marinades, or breading used during preparation.
Freshwater bass can be pan-seared, grilled, baked, or poached. Because it is a lean fish, it cooks quickly; it is finished when the internal temperature reaches 145°F (63°C) and the flesh is opaque and flakes easily.
It has a mild, delicate, and slightly sweet flavor with a firm, white, flaky texture. It is generally considered less 'fishy' than many saltwater varieties, making it very versatile for different seasonings.
Raw freshwater bass should be stored in the coldest part of your refrigerator and consumed within 1 to 2 days. For longer storage, it can be wrapped tightly and frozen for up to 6 months.
raw freshwater bass is a versatile ingredient found in cuisines around the world. With 114 calories per 100g and 18.9 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the seafood category with complete nutrition information.
View all seafood →Discover 0 recipes featuring raw freshwater bass with step-by-step instructions.
Browse recipes →Fresh bass should have a mild, clean scent rather than a strong 'fishy' odor. The flesh should be firm to the touch and spring back, and if the head is still attached, the eyes should be clear and bulging rather than sunken or cloudy.
Eating wild-caught freshwater fish raw is generally discouraged due to the risk of parasites. If you wish to consume it raw as sushi or ceviche, ensure it has been commercially 'sushi-grade' frozen to kill potential pathogens.