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I keep reading about how bad white bass are supposed to be, but I can't figure out what I'm doing wrong because I think they taste fine.
That being said, if it's going home with me, it's going on ice. I also cut out any blood stripe, leaving a pair of firm, white fish sticks.
What's the deal? How am I messing up and making them taste good?
You're not. I like them as well.
Same.
Wish I could make myself like them, I've tried the several times and yes I always remove the red meat. It's the texture to me that is not that appealing, doesn't cook up flaky like crappie, brim or even catfish. Everyone has different taste, glad you like them and put them to good use as table fare!
I like them baked or on the grill, tacos ,lemon pepper,or blackend.
Don't know why they get a bad rap. I hardly ever keep them, but they are not a bad eating fish.
I’ve had white bass that were delicious and I’ve thrown away 10 frozen quart bags of them after I tried the first two. I think a lot of it depends on, here anyway, the water temps they were caught in and a particular algae bloom when they’re caught.
The dog wouldn’t even eat the ones that I threw away. They went straight from hook to cooler. I don’t know what those were feeding on but their meat had a yellow tint to it.
The little Yellow bass are even better!
i eat them as well. and i like them. dont cut out anything, but i eat fish for the fish taste. and they are awesome on the half shell grilled.
i eat them as well. and i like them. dont cut out anything, but i eat fish for the fish taste. and they are awesome on the half shell grilled.
cut them in 1/2 inch-1 inch strips (after fillet) cook in shrimp boil . If you like shrimp you will be amazed .:popcorn
Texture is important to me too. Even catfish can sometimes have a texture that makes them unappealing to me, I usually order mine thin and crispy if they have that option on the menu.Quote:
Originally Posted by Snubby