Leslie Massey
Australian bass are an iconic Australian freshwater fish species found in coastal rivers and streams along the eastern seaboard, from Queensland to Victoria. They are known for their aggressive and strong nature, making them a popular target for anglers and a challenging catch. But are they good to eat? Well, that's a matter of some debate. Some people claim that bass are good eating, especially when cooked simply to appreciate the flavour of the fish, while others find the texture unappealing, describing it as mushy. The general consensus is that wild river bass taste better than dam fish, which can have a muddy flavour. Additionally, some people believe that bass are purely a game fish and should not be harvested for food, adding to the controversy surrounding the consumption of this fish.
| Characteristics | Values |
|---|---|
| Edibility | Australian bass are edible and considered good eating by some. |
| Taste | The taste of bass varies depending on the environment they live in. Wild river bass are said to taste better than impoundment bass, which may have a muddy taste. Bass caught in the southern states are said to have a flaky texture and incredible flavor compared to those from the northern states. |
| Controversy | Eating bass is controversial as some people believe they are purely a game fish and should not be harvested. |
| Preparation | Bass can be cooked in a variety of ways, including frying, grilling, and baking. Some people prefer to eat bass without embellishments to taste the fish as is. |
| Size | Smaller bass are said to be too bony and scaly, making them less ideal for eating. Larger bass are preferred for eating as they yield better fillets. |
| Sustainability | Australian bass numbers are reduced throughout their range due to the regulation of rivers, dams, and weirs, which impact their breeding and migration. |
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What You'll Learn
Taste comparison to other fish
Australian bass inhabit the upper reaches of coastal rivers and lakes between the Sunshine Coast in Queensland and Wilsons Promontory in Victoria. They are an iconic Australian freshwater target species for anglers. Australian bass are also stocked in a number of impoundments.
When it comes to taste comparisons with other fish, opinions vary. Some people find that bass is good to eat and has a terrific taste, especially wild river bass. They describe the flesh as lovely and white with a firm texture. However, others suggest that impoundment bass may taste muddy compared to wild bass. It is recommended to cook bass simply, such as gently frying it in olive oil and lemon juice, to appreciate its natural flavour.
In contrast, some anglers believe that bass are purely a game fish and should not be harvested for eating. They argue that bass is not a good eater due to its boniness and scaliness, which makes it difficult to obtain good fillets from smaller fish. However, others refute this claim, stating that bass tastes just as decent as a walleye or perch, depending on its size and location. For example, bass caught in the southern states are said to have a flaky texture and incredible flavour, while those from the northern states may have a mushy texture due to cooler water temperatures.
Overall, it seems that the taste of bass is subjective and can vary depending on factors such as the environment, size, and preparation methods. While some anglers prefer to release bass due to its reputation as a game fish, others find it satisfactory for consumption, especially when cooked properly.
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Wild vs impoundment bass
While bass fishing is a popular sport in the US, eating bass is a controversial topic. Some people feel strongly that bass are purely a game fish and should not be eaten. However, responsible selective harvest is generally considered okay, and in some cases harvesting smaller fish may improve the overall fishery.
In Australia, bass fishing occurs within man-made lakes and dams, as well as in coastal rivers and streams along the Eastern seaboard, from Queensland, through New South Wales, and into eastern Victoria. The different terrains and food sources of each lake result in varied responses from the fish to artificial lures.
Some people suspect that impoundment bass may taste muddy, while wild river bass are said to taste terrific. However, others disagree, claiming that impoundment bass are good as gold to eat with no taste problems at all. One person who ate a bass caught in the Hinze Dam in Queensland described the flesh as "lovely and white with a firm texture".
Bass in Queensland's Borumba Dam are known for their exceptional fighting abilities, and summer is a popular time to fish in this impoundment. The onset of warmer months sees the fish spreading throughout the lake, and anglers often target bass living in the prolific standing timber using lures such as chatterbaits, spinnerbaits, lipless crankbaits, and soft plastics.
Virginia's Department of Wildlife Resources (DWR) works to manage, enhance, and protect Largemouth Bass and Smallmouth Bass populations in the state's public fishing reservoirs, lakes, and ponds. They sample the waters annually or biennially to assess parameters such as age, growth, spawning success, and size distribution.
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Catching and cooking methods
Australian bass can be found in coastal rivers and streams along the Eastern seaboard, from Queensland, through New South Wales, and into eastern Victoria. They are most prolific in the waters of remote streams in the far south coast of New South Wales and eastern Gippsland in Victoria.
Catching Methods
Australian bass can be extremely aggressive and strong for their size. They can be found in almost any coastal river and stream, mostly in freshwater above or below dams and weirs. They tend to hang out in the shade, under the cover of low-hanging trees and branches, snags, and undercut banks. They love yabbies, worms, and shrimp.
To catch them, you can use a "pointy punt" with an electric motor or a canoe, which allows for the quiet approach needed when fishing for bass. You can also use a kayak to reach areas that aren't accessible by foot.
For lures, smaller-sized crankbaits work great, and you can use a mixture of Daiwa Infeet Spike 44s in the exdr size when trolling deeper. You can also use a jointed jitterbug surface lure, or frog lures after rain. You can use a slow roll retrieve with some short jigs up and down and pausing too. Nearly all colours will work, but purple/black and white and green are good options.
Cooking Methods
Australian bass can be cooked in a variety of ways. Here is a simple oven-baked recipe:
- Preheat the oven to 450°F.
- In a cup, mix garlic, olive oil, salt, and black pepper.
- Place the fish in a shallow glass or ceramic baking dish.
- Rub the fish with the oil mixture.
- Bake the fish, uncovered, for 15 minutes.
- Sprinkle with parsley or Italian seasoning and bake for another 5 minutes, or until the thickest part of the fish flakes easily.
- Drizzle the remaining pan juices over the fish and garnish with lemon wedges.
Alternatively, you can dry fry the fish with a touch of salt ground into the flour before dusting the fillet. You can also gently fry it in olive oil and lemon juice.
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Bass population and distribution
Australian bass generally inhabit freshwater rivers, lakes, and streams and migrate to brackish estuaries to spawn during winter. They are found in coastal drainages of temperate southeastern Australia, from coastal rivers and streams along the eastern seaboard from Tin Can Bay in Queensland, south through New South Wales, and into eastern Victoria. They are not recorded west of Wilson's Promontory.
The Australian bass population is much reduced throughout its range, and they have been severely impacted by the regulation of rivers, particularly dams and weirs that prevent breeding-related upstream and downstream migration, resulting in landlocked populations unable to spawn. This has led to smaller populations below the obstructions due to limited habitat. The Victorian populations are the southern limit of their distribution, with smaller numbers in Gippsland.
The movement of Australian bass between river systems helps maintain genetic homogeneity and prevents speciation. However, it has not stopped the development of distinct genetic profiles and subtle morphological differences in different river systems. Research has revealed significant differences in the seasonal timing of spawning and migration in far-south populations, highlighting the importance of using appropriate regional bass stocks for artificial breeding and stocking projects.
Remote areas near the New South Wales/Victorian border offer some of the best bass fishing, but it requires a serious amount of walking through rugged bushland or canoe trips lasting several days. These efforts are rewarded with unspoilt streams and pools surrounded by spectacular scenery and the chance to catch monster bass.
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Ethical considerations
When it comes to eating Australian bass, several ethical considerations come into play. Firstly, bass fishing is a popular sport in Australia, and some people believe that bass should be solely considered a game fish and not harvested for food. This view is supported by the fact that bass are prized for their aggressive strikes and powerful fights, making them a favourite among anglers. Catch-and-release policies are often promoted by states to conserve bass populations, especially for larger, trophy-sized fish.
However, others argue that responsible and selective harvesting of bass is acceptable and can even improve the overall health of fisheries. This involves keeping smaller fish for eating while releasing larger breeders, ensuring healthy populations for the future. Additionally, ethical anglers should only keep the fish they intend to eat and follow legal size and bag limits set by local regulations.
The impact of bass fishing on native fish populations is also a concern. In South Africa, for example, the introduction of largemouth bass has led to the predation of indigenous species. Similar concerns have been raised in Australia, where bass have been stocked in inland dams and reservoirs for recreational fishing, impacting the native fish populations. Therefore, it is essential to consider the potential ecological consequences of harvesting bass for food.
Furthermore, ethical considerations extend to the preparation and cooking of bass. Proper techniques, such as filleting and removing scales, are crucial to enhance the flavour and texture of the fish. Care should also be taken to avoid potential contaminants, especially in areas with polluted water sources. Overall, the decision to eat Australian bass requires a balance between personal preference, local regulations, and the sustainability of bass populations.
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Frequently asked questions
Australian bass are said to be good to eat, especially when cooked without too many embellishments so that you can taste the fish as is. They can be gently fried in olive oil and lemon juice. However, some people disagree, saying that bass are not good to eat until they are about 3 lbs, as they are too bony and scaly.
Australian bass can be found in coastal rivers and lakes between the Sunshine Coast in Queensland and Wilsons Promontory in Victoria. They are also stocked in several impoundments.
Australian bass can be cooked in a variety of ways. Some people prefer to fry the fillets in olive oil and lemon juice, while others suggest dry-frying them with a touch of salt ground into the flour before dusting the fillet.
