Quote:
Originally Posted by jad2t
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.
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I am a strict catch and release bass fisherman, but I eat them if they swallow my soft plastic. Everybody says they taste fishy, but I kind of like them. Plus when they die with a hook in their gullet it bleeds them out.