JPP white bass plus surprise fish
 

I have heard that white bass run at my local boat ramp in the fall like they do in the spring. I tested that theory today with 1/8th ounce roostertails and 2 inch white curlytails. I ended up catching a few small white bass (stripes as they are called) and a nice 15 inch spotted bass for the freezer. I always forget how hard those white bass and spotted bass fight! Super fun on a light action rod! I hope this pattern lasts through November. I also hope the bigger white bass come up too.

those are some nice fish, that spot is a chunk. Sometimes I wonder why I do not keep any of this fish I catch. I always talk myself out of keeping just a few fish, like it's not enough fish to waist my time on cleaning them.

That larger one looks like a striper? Nice catch...


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Nice looking fish Isaac. That will be some good eating.





Regards

Them's some good eats there Isaac.

Nicely done! Where were you finding the white bass? They're one of my favorite to eat. I'd love to find some whites and get them on the flyrod!

I don't keep largemouth and smallmouth ever, and I rarely keep spotted bass. I keep crappie, bluegill, and white bass often.

Nope all are white bass. I caught 10 that looked like baby hybrids, but I threw them all back.

Do you guys cut out the bloodline on the smaller white bass?

No need to. Do you like fish that taste like fish or taste like what they are breaded in?

The red meat will have a slightly stronger flavor which to me makes it taste like you are eating soemthing besides the breading.

I personally cut the red streak out of the stripe, It's just a bit much for me. I also cut any mud streak in catfish out to. If I stumble across any stripe tomorrow I might have to keep some for eating. Where were you at when you caught those fish.

Here is what I do.

Soak the filets in milk for about 30 minutes. Take a ziplock bag put in enough Louisiana - New Orleans Style fish fry breading mix to coat several filets. Drop some filets in and shake the bag until the filets are nicely coated. Drop the coated filets in some hot oil. The filets will "float" somewhat when they are done.

The leftovers make awesome fish sandwiches. Just reheat in the microwave, spread a little Miracle Whip on the bread and chow down.

XxthejuicexX, do like trout? Some people don't because they say they taste too fishy. I love trout so that's why I like to just keep the red meat in the stripe.

I like trout, we used to trout fish every weekend. I don't like cleaning them and then eating around the bones but other than that they are Good eating. We have always used a cornmeal/flour breading and fried them in crisco. On the rare occasion I will bake or grill some fish. Most of what I eat is crappie or bluegill. I grew up fishing every weekend for fish to eat with my grandfather but now my wife does not like fish all that much so I don't worry about keeping anything or fishing for anything to keep to eat. Some day it might change.

I take the red meat out as well but they still taste fishy to me because I don't coat them in bread crumbs or any kind of flour. I've baked them with homemade pesto and also baked them in a bit of olive oil with the fillets topped with garlic, black pepper, rosemary, and lemon slices. I'm not a fan of making fish taste entirely like what you cooked them in but I've also never tried white bass with the red meat. I was told to cut it out and I always do.

Juice - The green bass species have a good chunk of meat on them so keeper size (15+ inches in most lakes) wouldn't be a waste of time at all to clean. Just two keeper bass is a solid meal-size serving of protein for me and my wife. A couple crappie, yea it's more work than it's worth.

Way to go; glad to hear the white bass are starting to get active.