DonaldRotter80 Loc: St, Cloud, Minnesota

Correction! To each their own!!!

Garry Loc: Wellborn, Florida

WV Say it with a smile By God West Virginia Mike, You are right, bass is the best, Deep fried with corn meal batter or backed or grilled. It is good!!, Of course Trout and salmon to me ain't fit to eat, maybe If I were starving.

Egghead

Hmm , i caught some Small mouth Bass here in the gorge. Took em home, and filet them. They stunk... But went ahead and cooked em. Then the whole house stunk. I fed em to my hound dog.lol. if it smells like crap,probly tastes like crap. I throw em back now.lol

Hammers

I am from northwest fl. Large mouth bass are excellent to eat when you deep fry them smaller bass is the best tasting. Hammer from florida.

Hammers

I am from northwest fl. Large mouth bass are excellent to eat when you deep fry them smaller bass is the best tasting. Hammer from florida.

blaylock Loc: Okla/Mexico

we fry em. smoke em, grill em, make ceviche with em,....aint no bad way!! some folks here missed the boat!!!!!!

Snapperjohn1 Loc: Miami Florida

Bass in “old water” like in the canals of Florida may have a high mercury level and should be limited in their consumption. They’re not nearly as tasty as the bass in the deep clear water quarries. Theses bass tend to be lighter in color and free of the ulcers and parasites you may encounter in old dark water and have very little muddy taste. I use seasoned Italian bread crumbs, old bay seasoned salt and pepper. Pan fry and enjoy!

JRK227 Loc: Cedarburg, WI

A never fail recipe for bass.
1. Catch a bass.
2. Fillet the fish leaving the skin intact.
3. Cut a cedar board 6" wide and 20" long.
4. Place bass fillet on board and place on center grate of a covered grill.
5. Cook bass for about 10 minutes or until fish flakes with a fork.
6. Remove planked fish from grill.
7. Throw the fish in the garbage and eat the board.

Jeffchow88 Loc: San Francisco

I don’t know where you are.

Clean and scale your fish. Bring it to a good Chinese restaurant and ask them to steam it for you with ginger, scallions, soy sauce and hot oil.
If it’s somewhere you go regularly, bring in an extra fish for the cooks and staff. You’ll make friends for life.

Egghead

Lol that's the best recipe yet.

saw1 Loc: nor cal Windsor

Well guys I catch a lot of bass and keep some of the ones that are in the 2 to 2 1/2 lb. range. I only fillet them, I never gut or scale them. After I fillet them I wash the fillets well and get all the blood out of the meat.
When my wife cooks them she soaks mine in Franks Hot Sauce for 20 to 30 min and then rolls it in flour fries it to golden brown and it is delicious . All the ones I catch and keep come out of a clear deep water lake. I give a lot of the fish away to other people and I can't think of one person that hasn't told me how much they like it. It might not be as delicate as crappie or perch but bass are in the pan fish group the same as perch and crappie are. So I think it would have more to do with the water they come out of than the fact they are bass. I also don't eat the SM bass I catch because they don't yield as much meat as the same size LM bass does. The last few times we've eaten bass my wife and I agreed that it was prolly the best tasting fish we've had in a LONG time. Not fishy tasting at all. And the Franks Sauce is GREAT.

old phogie Loc: Whitewater, KS

The tough stomach cavity lining does have a very strong, bad taste, so when I filleted them, I always left the inside of the rib cage alone and threw it out with the remains. Black bass do not taste very good to me, but you can prepare them with different seasonings to subdue the bad taste.
I like catching fish, even bass, but I pretty much gave up on them years ago. White bass fishing was way more exciting in my opinion, the schools were so large on the lakes and the fish so hungry they were like a school of piranhas going crazy, and they hit any thing you threw in the water. It was nothing to catch 200 to 400 fish or more a day, and they were much tastier than black bass!

Here's a recipe that might make those black bass much better to eat! I'm going to post this in the "recipe" area also.

Oldphogie's Baked Fish Recipe
You need: a large enough sheet of heavy duty foil to make a packet to seal the fish in.
1 1/2 to 2 KEY LIMES! Do not use regular lime, won;t taste right!
1 slice of onion about 4 - 5" in diameter, can't use too much onion in my opinion!
Garlic powder, not garlic salt. Salt & Pepper, all to taste, never measured myself, just added what I thought would taste good.
A pinch of oregano, use too much and you'll overpower the fish!
2 - 4 Tbsp butter, or oleo, but butter is best!

After you've cleaned & scaled your fish, removed head & fins, (make sure you have enough fish in the packet for one person to eat!) Cut the fish, from back to belly & from head to tail, about 1 1/2 inches apart all the way down to the bone.
Squeeze 1 1/2 to 2 key limes all over the fish, inside & out.
Season the fish with the garlic powder, salt & Pepper.
Sprinkle the oregano all over the fish lightly.
Separate the onion rings and place some inside the cavity, and some on both sides of the fish.
Place the butter inside and on top the fish.
Seal the package tightly so the juices don't leak out, leaving the packet loose enough for steam expansion.
Preheat the oven to 350 degrees. place the fish packets on racks near the center of the oven. Bake for about 20 to 25 minutes for three to five fish packets, may require a little more time for very large fish and more fish packets.
Serve with a baked potato. Cook them first and DO NOT wrap with foil! Will taste much better, and canned La Sueur asparagus.
Cut or chop the baked potato into small bite size pieces.
Carefully open individual fish packets and allow the fish and juices to to slide out on plate, allowing the juices to mix with the baked potato. You'll like it!

I first tried this with a Jack Crevalle type fish I caught in Dong Ba Thin, Cam Ranh Bay, Viet Nam, then I did it again in Corpus Christi, TX using Florida Pompano. Never had to help the guys clean up to 150 fish in the cold, wet rainy weather again!

old phogie Loc: Whitewater, KS

Couple tips for anyone who cares to read them....
Fish won't "smell" (if you cut their noses off! Pun intended!) if you keep them alive until you're ready to clean them! Also, when you clean them and the weather is warm, make sure you have a pan of very cold water to put the fillets in as soon as you remove the skin. After you remove the skin and bones, wash the fish with the spray from a spray nozzle! It will pull all the blood out of the fillet where you cut the head off! You can't get all the blood out by hand washing! After you wash them, drop them into another clean pan of very cold water.
Also, DO NOT use a plank or old board to clean your fish on, it just holds all the nasties from previously cleaned fish! Keep you cleaning area clean as you process your fish! You can then if you want to, and you have more fish than you can eat at once, place the extra fish in a quart freezer bag, fill it with water, make sure you get all the air out, seal and date the bag! I have frozen fish for up to three years and I guarantee you, you could not tell them from just-caught fish! A fellow from Wisconsin liked to flipped out after we ate all his pickled fish and I opened a gallon package of very large speckled trout I had caught three years earlier and we used them to make more pickled fish, and then he got to try them. He couldn't believe they would still be so good! I have never had any of my fish I have put up to ever have a bad smell to them! Period! You only get the stink from poor handling and taking too long to clean them.
I always carried a couple 5 gallon buckets with me to put my fish in in water if I had to move to a different location and had to have the fish in the boat or what ever.

saw1 Loc: nor cal Windsor

I put all my fish in my live well on my bass boat. And during the really hot days I keep the water recirculating continually. They are usually all alive at the end of the day and I haft to kill them so I can fillet them.

Damikey Loc: Burnsville, MN

I live in Minnesota and have eaten lotsa bass. For me the key seems to be water temperature, the colder the better. Caught through the ice they’re great...a small lake, in August...I’d rather eat the bait!