Bass are not one type of fish, but includes a number of members of the perch family, both salt water and fresh fish. The name comes from an early English word ‘bars' for Perch, but today is used for lots of fish including striped, Australian, white, black and spotted bass and several more. The French call them Loup, the Dutch Zeebaars and Italians eat Spigola. In fact there are names in many languages, so popular is this meaty fish.

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Whichever type you choose dieticians recommend bass as part of a healthy diet. If you have a good fishmonger you won't need the next part of this article, but this is how to clean a bass of whatever type. The easiest way is to watch someone, but failing that lay it on a clean surface.

Make a shallow cut around the fillet, just deep enough to get under the skin, which you can then peel off. A pair of pliers can be used to get a good grip. Using a flexible knife release the fillet from the bone, working from the top to bottom of the fish. You should end up with a boneless fillet ready to rinse and then cook or refrigerate. Turn over and do the same with the second fillet.

Cajun cooking includes lots of fish recipes. This is one of the best.

Cajun Bass

To serve 4 you need about 1 ½ lbs of cleaned fish fillets.

Make a vegetable casserole using :-

1 cup of sliced mushrooms Red or green pepper, sliced, about ½ a cup 1/2 cup celery, sliced 1/2 cup onion, chopped 1 tin of plum tomatoes, chopped ¾ cup of stock - chicken , vegetable or fish will do. 3/4 cup long grain rice 1 tsp. paprika 3/4 tsp. dried thyme leaves or about double of this if using fresh herbs 3/4 tsp. salt 1/2 tsp paprika Sprinkle of ground black pepper.

Combine all these in a large casserole and bake at for about 30 minutes in a medium hot oven. 400 F, 200C, Gas 6. Stir well. Place the bass on the top and spoon some of the sauce over the fillets. Cook for a further 20 minutes. The rice should be tender and the flesh of the fish will flake easily. Do not overcook the fish. Just before serving sprinkle with chopped parsley and the grated zest of a lemon.

Australians are famous of course for their ‘barbies' and their waters are full of bass. Mix together and you get great Grilled Bass

To serve 4 you need about 1 ½ lbs of bass fillets,

Mix together the following ingredients:- 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon paprika Zest of a lemon or lime Sea salt to taste Sprinkle these over fish fillets. Heat grill or broiler.

Melt 3 tablespoons of butter and mix with a clove of garlic crushed, and a tablespoon of chopped parsley or cilantro. Lightly oil the grill and cook fish for about 7 minutes. Turn and drizzle with the butter mixture. Cook for about another 5 minutes until fish flakes easily. You may want to drizzle with a little olive oil to serve or sprinkle on more chopped herbs. Serve with rice or perhaps stuffed into pita bread with salad.