What the guys didn’t tell you about the yellow bass is that those little critters are the best tasting fish if you fry them. There is no need to remove the red on the sides of them as they do not have the strong taste that a white bass or Striper does if you leave the red meat on the fillet. You only get about two bites per side, but they are heavenly tasting. I keep every one that I catch if they are big enough to fillet. I even have a tarp certificate from twra on the yellow bass. Must be 11” and I got one last year that was 11”. I have caught several 10” yellow bass.