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Home > Fishing Resources
Calico Bass
Calico Bass Beignets | Calico Bass Fillets | Easy Fish
Gumbo
Calico Bass
"Serranidae"
RANGE: Calico bass occur as far north
as the Columbia River in Washington to southern Baja California. But they are
most abundant from Point Conception southward.
HABITAT:
Calico bass love to live around structure and almost any kind will do. Kelp,
rocks, sewer pipes and oil platforms, it hardly matters. They live from subtidal
waters to 200 feet deep and they are most abundant in 10 -70
feet.
DESCRIPTION: Calico bass are handsome fish. Brown,
gray brown or olive on backs and sides, alternating with pale blotches (hence
the name "calico"). The colors are much more vibrant in small fish. Some
breeding males have bright yellow snouts and chins.
SIZE:
Kelp bass can reach 28 inches and some live at least 33 years. The California
record is 14.7 pounds.
FOOD VALUE: The flesh of the calico
is the tastiest of his cousins. It is very light and not fishy. It is probably
within the top three of the best tasting fishes on the west
coast.
AVAILABILITY: This is not available in
markets.
Calico Bass Beignets
Beignet is
French for fritter; these savory beignets make great appetizers.
1 cup calico bass, cooked and boned
1/4 cup Monterey Jack
cheese, shredded
1/4 cup green onions
1 1/4 teaspoons Lawry's Seasoned
Salt
1/4 teaspoon Lawry's Garlic Powder with Parsley
1/4 teaspoon cayenne
pepper
1 cup fish stock
6 tablespoons butter
1 cup flour
4
eggs
2 pounds vegetable shortening for frying
Cajun Ramoulade Sauce
In small bowl, combine first 6
ingredients; blend well. In medium saucepan, combine stock and butter; bring to
a boil. Re duce heat to low. With a wooden spoon, stir in flour. Con tin ue
stirring until mixture forms a ball and pulls away from the sides of the
saucepan. Remove from heat. Add one egg at a time, beating well after each
addition. Mixture should be smooth and glossy. Add fish mixture to flour
mixture; blend well. In large skillet, heat shortening to 365¡F. Drop beignet
mixture by rounded teaspoonfuls. Cook until golden brown. Drain on paper towels
and serve hot. Serve with Cajun Ramoulade Sauce.
Makes 24
appetizers
VARIATION: SOUTHWEST BEIGNETS
Substitute: 1/4
cup Cheddar cheese for Monterey Jack; 1/4 cup diced green chiles for green
onions.
Reduce Lawry's Seasoned Salt to 1 teaspoon.
Prep time: 25 minutes
Cook time: 24 minutes
Calico Bass Fillets with Tomatoes and
Mushrooms
Just a few ingredients, but this is a delicious way to
prepare fish.
1/2 cup Lawry's Herb & Garlic Marinade with Lemon Juice,
divided
1/2 pound calico bass, cut in 2 pieces
1 medium tomato,
diced
1/4 cup sliced mushrooms
1/4 cup sliced green onions
1/4 teaspoon
Lawry's Seasoned Salt
Aluminum foil
In small bowl, place 2 tablespoons Herb & Garlic Marinade with
Lemon Juice; set aside. Pour remaining marinade into re-sealable plastic bag;
add fish and seal bag. Marinate in refrigerator 2 hours. Combine 2 tablespoons
Herb & Garlic Marinade with Lemon Juice, tomato, mushrooms, green onions and
Seasoned Salt; blend well. Place tomato mixture on large rectangle of aluminum
foil and wrap tightly. Remove fish from marinade and grill over medium-high heat
4 to 6 minutes each side or until fish just begins to flake. Place foil pouch on
grill for last 5 minutes of fish cook time. Serve heated vegetables over
fish.
Makes 2 servings
Prep time: 15 minutes Marinate time: 2
hours
Cook time: 12 minutes
Easy Fish Gumbo
This is
stick-to-the-ribs fare, good anytime, but most appreciated when it's cold
outside and you want to get warm inside. Use any kind of fish.
3 tablespoons olive oil
3/4 cup green bell pepper, diced
1
clove garlic, finely chopped
3/4 cup celery, diced
3/4 cup onion,
diced
3 beef bouillon cubes
3 cups boiling water
1 can (1 pound)
tomatoes, drained, juice reserved
2 cups sliced okra
1 bay leaf
2 1/2
tablespoons Lawry's Seasoned Salt
1/2 teaspoon Lawry's Seasoned Pepper
1/2
teaspoon thyme
1 1/2 pounds barracuda, calico bass or sand bass (varieties
can be combined to equal 1 1/2 pounds)
File` seasoning (optional)
Hot
pepper sauce
2 cups cooked white rice
In large skillet, heat olive oil over medium-high heat until hot.
Add green bell pepper, garlic, celery and onion. SautŽ 3 minutes; set aside. In
large pot, dissolve bouillon cubes in boiling water and add sauted vegetables,
tomatoes, okra, bay leaf and seasonings. Cover and simmer for 30 minutes. Add
fish and simmer an additional 20 minutes; use tomato juice to thin if desired.
Sprinkle with file or hot sauce to taste, remove bay leaf and serve in bowls
over cooked rice.
Makes 8 servings
HINT: File` seasoning
can be found in most spice sections of local grocery stores. If unable to
locate, use a
Cajun or gumbo seasoning.
Prep time: 30
minutes
Cook time: 50 minutes
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