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Alabama Bass – A Separate Subspecies of the Spotted Bass

January 17, 2020

Alabama Bass a Spotted Bass or Not

The Alabama Bass is a medium sized freshwater fish in the Centrarchidae family in the Perciformes order. Further, forms part of the Black Bass genus. An uncommon species native to the Chattahoochee River in Georgia and the western Mississippi. The scientific community officially recognized a separate subspecies of spotted bass and called it the Alabama Bass.

Description of the Alabama Bass

Alabama

Similar in color to the spotted bass. However, their heads are narrower and their mouths larger. Generally, have a narrow, elongated, fusiform lateral body and weigh approximately 8 pounds 15 ounces.

Further, the upper jaw extends almost to the rear margin of the eye. Further, have a rectangular tooth patch on the tongue distinguishing it from the largemouth bass. While, having 68 – 84 pored lateral line scales. However, 71 is more common.

As well as, 27 or more scales around the caudal peduncle. The body is generally olive green with black spots along the upper back that do not reach the dorsal fin base. While, blotches occur along the mid-side forming the lateral line. While, the juvenile Alabama Bass and spotted bass resemble each other.

Difference between Alabama Bass, Spotted Bass and Largemouth Bass

Biology of the Alabama Bass

Habitat

Inhabit clear, rocky, flowing pools of rivers and shallow, rocky areas of lakes and reservoirs.

Diet
Reproduction and Life Cycle

Distribution

Nearctic occurrences mainly occurring in the Mobile Bay drainage area of Georgia, Alabama and Mississippi. However, introductions throughout the United States is occurring by anglers releasing fish caught in other water sources.

Fishing

Generally, not a targeted species but may be caught when catching other species, especially the largemouth bass. A sport fish and may be a food source to humans. Meanwhile, try suspending jerkbaits, or swimming a white hair jig tipped with a white plastic twister tail grub. Generally, use a 1/8-ounce jig on calm waters and a ¼-ounce jig on breezy days with a 5/16-ounce on windy days. Other baits that work well include spinnerbait, Carolina-Rigged Plastic Lizard, Flutter Spoon or a Silver Colorado Blade. As well as, plastic worms and tube baits.

Alabama Bass Recipe

Alabama Bass Roasted with Tomatoes and Basil

Ingredients

2 lbs bass fillets, rinsed in cold water and patted dry
6 medium tomatoes, sliced
2 lemons, cut into wedges
3/4 cup green onions, finely sliced
1/2 cup fresh parsley, finely chopped
1/4 cup olive oil
1 1/2 tsp. fresh basil, finely chopped
Freshly-ground black pepper - to taste
Salt - to taste
Fresh chives, for a garnish

Method

In a buttered glass baking dish, layer about 3 of the tomatoes (sliced).
Sprinkle half the green onions over the tomatoes.
Coat with most of the olive oil, half the parsley, basil and black pepper.
Add bass fillets.
Top with remaining ingredients (except parsley sprigs).
Roast at 450°F for 15 minutes, or until fish is cooked and flaky.
Spoon Tomato-Basil Sauce from baking dish over fillets.
Garnish with the chives.
Serve hot over a bed of couscous.

Filleting an Alabama Bass

I demonstrate how to fillet a bass like a pro with no gutting the bass. Step by Step instructions for boneless bass fillets.

Firstly, rinse the fish under cold water to remove any loose debris. Secondly, cut next to the pectoral fin down the length of the gill plate to the backbone with a filleting knife. Further, cut along the dorsal fin of the fish, from the head toward the tail, holding the blade edge tight against the backbone.

Now, just after the rib cage, behind the vent, use the curved point and slide the knife through until the knife cuts both sides of the fish until almost at the tail. Meanwhile, with a gentle pull slice the flesh away from the rib cage. Moreover, the flesh part of the fish fillet is now attached by the piece on the tail only.

Now, simply make and incision at the top of the flesh by the tail side and slide the knife down next to the skin. Therefore, removing the skin from the flesh and giving you a nice fillet. Next, turn the fish over and remove the fillet from the other side of the fish. Therefore, giving you two beautiful fillets of fish. Subsequently, discard the bones and carcass of the fish. Now, rinse the fillets until they are clean.

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