We like them. I always brine them in salt water just after filleting for 24 hours in the ice box. I use Andy's mix with a little cayenne and deep fry em.
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We like them. I always brine them in salt water just after filleting for 24 hours in the ice box. I use Andy's mix with a little cayenne and deep fry em.
I eat them all the time, along with largemouth and smallmouth bass as well.
White bass are excellent, the dark red meat is thick muscle and does give a heavy fish flavor and cooks up to a dark gray color, it doesn't bother me but the wife kids don't care for it so I take a little extra time when cleaning the fish and cut that red meat out. If you're skilled with an electric knife it really doesn't take much extra time to do.
^^X2Quote:
Originally Posted by artcarney_agr
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I ate them a few times when I was younger. I don't care for them now.
When younger, we used to catch a lot of white bass. If you cut the red line out and then soak them in salt water for a 4-5 days in the bottom of the fridge where it almost or does freeze the top of the water in the bowl, they will firm up nicely and not be fishey. I do not eat yellow bass, because they are too fishey.... Good luck.
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Originally Posted by PIGINTHEPIGPEN
I wouldn't give a nickel for a dump truck full of white bass. Too oily and strong fishy for me and all the family. We used to catch a lot of them growing up and my dad always gave them away. After growing up and trying some for myself, I now know why.
On the other hand, the yellows are a sweeter meat and excellent table fare. I do remove the red line from the larger ones, but I've never found them to be fishy. Me and all of the family like em!