Name: Boiled Bass
Ingredients: 1 whole bass (6-8 pounds); coarse sea salt

Boiled Bass

Ingredients

1 whole bass (6-8 pounds)
coarse sea salt

Directions

Scrape off the scales and wash the bass in salt and water.
Place the bass in a fish kettle and add enough boiling water to cover it.
Boil for 30 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Bass: The main protein; it cooks through in the simmering water and becomes flaky.
Coarse sea salt: Used to rub and wash the fish, helping to firm its surface and remove slime.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.