Bass season opened the 3rd Saturday in June with a limit of five per day and only keeping those 12 inches or longer. The Finger Lakes have some of the best large mouth black bass fishing in the state! Here is a recipe adapted from Epicurious.com that impressively cooks the whole fish:
Black Bass with Ginger, Cilantro and Scallions
1 (3-lb) whole black bass( large or small mouth)cleaned, leaving head and tail intact
1/2 teaspoon salt
1 bunch scallions, white and pale green parts cut into very thin 2-inch strips and greens reserved separately
1 (1-inch) piece fresh ginger, peeled and cut into very thin matchsticks
3 T. light soy sauce
1-2 T. white wine or sake
1/4 t. sugar
Special equipment: a large shallow baking dish (about 15 by 10 inches) to fit inside a 17- by 12- by 2 1/2-inch roasting pan; heavy-duty foil;
Put oven rack in middle position and preheat oven to 400°F. Put baking dish in roasting pan.
Rinse fish and pat dry, then rub inside and out with salt. Transfer to baking dish and sprinkle with scallion strips (white and pale green) ginger and cilantro.
Stir together soy sauce, wine and sugar until sugar is dissolved, then pour over fish. Add enough boiling-hot water to roasting pan (note: not the same pan that the fish is in!) to reach halfway up side of baking dish. Oil a large sheet of heavy-duty foil, then tent foil (oiled side down) over fish and tightly seal around roasting pan. Carefully transfer roasting pan to oven and bake until fish is just cooked through, 30 to 35 minutes.
While fish bakes, cut enough scallion greens diagonally into very thin slices to measure 1/2 cup (any remainder can be saved for another use).
Just before serving, remove foil from fish very carefully. Gently transfer fish intact to a serving dish and sprinkle with scallion greens. Serves 8 family style.