Thread: Taste test

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.

Originally Posted by artcarney_agr

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.

^^X2


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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.

Originally Posted by PIGINTHEPIGPEN

I ate them a few times when I was younger. I don't care for them now.