Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

bass a fish name long used in Europe for the excellent fish described under sea bass, and widely adopted in N. America and elsewhere for naming fish related to or deemed to bear some resemblance to the European species.

One of the finest American bass is Morone saxatilis, the striped bass, or striper, which is treated separately, together with the black sea bass, Centropristes striatus, and the white perch, Morone americana, which might just as well have been called a bass but was not. See squeteague for a species which has been called white sea bass.