Sand bass?

[Linglifter]

Who eats these?Are they good? Got a fat one from Lj. Wanna try it. suggestions welcomed. Thanks

[buddha]

Here is a post I made a few weeks ago.

It is not my favorite fish to eat but it can be decent.

"With a sand bass I usually make a sauce with them and serve it with rice or pasta.

All kinds of ways you can go.

garlic, olive oil, tomatoes, anchovies- make like a pasta sauce first then gently put the sand bass in the last minute until barely cooked through. Add some pasta to it.

Or just a basic linguine with white clam sauce but use the sand bass instead.

Asian: sichuan boiled fish- doubian jiang, black bean, chile sauce, chicken or fish broth, sichuan peppercorns, garlic, ginger make the sauce first add the fish but dusted them lightly with flour first and put in the boiling sauce a piece at a time. turn off the heat until the fish is done. Serve with rice.

Garlic, ginger, olive oil, wine, minced anchovies, diced red peppers, diced tomatoes, diced olives, salt pepper put the fish whole in aluminum foil and then bake in an oven for 30-35 minutes. Serve with rice or pasta.

Sand Bass is kind of a dry and flat texture so I like to give it more flavor and moisture so that is why using a sauce helps it.

Mexican- dried chiles de arbol and guajillo: toast them first in a pan but dont burn then boil them until soft. Put in a bender with fresh water and add vinegar, salt and sugar adding a little until you get the right proportions and taste. Let is sit for awhile it gets better.

After you made the sauce, then gently saute some diced tomatoes, onions, cilantro and jalapenos until softed. Lightly saute the fish after it has been dusted with flour gently add the vegetables and then the sauce."

Serve with rice.

These should get you started.

[Fishwhisperer619]

Originally Posted by buddha

Here is a post I made a few weeks ago.

It is not my favorite fish to eat but it can be decent.

"With a sand bass I usually make a sauce with them and serve it with rice or pasta.

All kinds of ways you can go.

garlic, olive oil, tomatoes, anchovies- make like a pasta sauce first then gently put the sand bass in the last minute until barely cooked through. Add some pasta to it.

Or just a basic linguine with white clam sauce but use the sand bass instead.

Asian: sichuan boiled fish- doubian jiang, black bean, chile sauce, chicken or fish broth, sichuan peppercorns, garlic, ginger make the sauce first add the fish but dusted them lightly with flour first and put in the boiling sauce a piece at a time. turn off the heat until the fish is done. Serve with rice.

Garlic, ginger, olive oil, wine, minced anchovies, diced red peppers, diced tomatoes, diced olives, salt pepper put the fish whole in aluminum foil and then bake in an oven for 30-35 minutes. Serve with rice or pasta.

Sand Bass is kind of a dry and flat texture so I like to give it more flavor and moisture so that is why using a sauce helps it.

Mexican- dried chiles de arbol and guajillo: toast them first in a pan but dont burn then boil them until soft. Put in a bender with fresh water and add vinegar, salt and sugar adding a little until you get the right proportions and taste. Let is sit for awhile it gets better.

After you made the sauce, then gently saute some diced tomatoes, onions, cilantro and jalapenos until softed. Lightly saute the fish after it has been dusted with flour gently add the vegetables and then the sauce."

Serve with rice.

These should get you started.

That's about as good as it gets for sandbass IMO. I don't usually eat them but they can be a decent meal when properly prepared

[Linglifter]

Buddha!, thanks for those fine recipies that I will use with other fish. Thanks again!

[kaya_one]

I usually cnr these sand bass only because of what I've heard that they are not so good eating. Interested to see what others say.

[William Novotny]

I usually cpr all bass due to the fact I consider them a sport fish and do not want to take part in their decline. With that said there have been times where survival is unlikely and a Sandy has contributed to the taco meat pile. I always filet and fry them with a wet batter and I tend to make the pieces smaller so there is more breading per bite.