On Food and Cooking

fragile texture and bland flavor. Occasionally
muddy aroma can be reduced by removing the
skin.
The ocean basses — the American striped
bass and European sea bass (French loup de
mer, Italian branzino) are prized for their
firm, fine-flavored flesh and simple skeletons;
the sea bass is now farmed in the
Mediterranean and Scandinavia.

Bass    Family  Relations

Sea Bass

European    sea bass Dicentrarchus  labrax

Black   sea bass Centropristis  striatus

Striped bass Morone saxtalis

North   American    Freshwater  Bass

White   bass Morone chrysops

Yellow  bass Morone mississippiensis