White Bass are Wild Caught Lake Fish!
With its mild flavor and firm texture, White Bass is a lake fish that can be prepared in a variety of ways. Coat with cornmeal and seasoning, then pan-fry or deep-fry in oil. Or dab with butter, chopped garlic, seasonings, and squeeze of lemon juice, wrap in foil and bake at 400°F for 15 minutes.
Lake Erie, Manitoba Lakes
RECOMMENDED PREPARATION: For best results, remove from vacuum packaging and allow the fillets to thaw in refrigerator for 8-12 hours in a drip-proof container. From frozen, remove the protective water glaze under slightly warm tap water for 2 minutes. Once defrosted, we recommend fillets be used immediately, or if kept cold and refrigerated, within 48 hours of defrosting. Also, we recommend that you do not re-freeze the fillets once thawed.
OVEN: Place fish on a greased baking dish. Cover fillets lightly with oil or butter and season to taste. Cover with sauce or wrap in oiled foil. Pre-heat oven to 450°F (230°C) and cook for approximately 10 minutes per 0.5″ (1.3 cm) of thickness.
MICROWAVE: Place fillet in microwave container. Cook on high for 3-5 minutes, let stand for 2 minutes. Please note preparation directions are guidelines only, as individual cooking situations may vary.