Freezing Bass Recipe

Summary

Method

Ingredients

 Salt1 Cup (16 tbs)
 Ice water1 Gallon
 Bass4 Pound

Nutrition Facts

Serving size: Complete recipe

Calories 1760 Calories from Fat 327

% Daily Value*

Total Fat 36 g55.8%

Saturated Fat 9.3 g46.4%

Trans Fat 0 g

Cholesterol 743.8 mg

Sodium 7161 mg298.4%

Total Carbohydrates 0 g

Dietary Fiber 0 g

Sugars 0 g

Protein 334 g668.7%

Vitamin A 66.4% Vitamin C

Calcium 29.9% Iron 29.5%

*Based on a 2000 Calorie diet

Directions

Combine the salt and ice water to make a brine.
Remove the scales, entrails and fins of the bass.
Cut off the heads and tails.
Clean as thoroughly as for frying immediately.
Soak the bass in the brine for 20 minutes, then lift out.
Wrap each bass in freezer paper, then place the amount used for one meal in a moisture-vapor-proof carton and seal.
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