Hi Bozak, most species of freshwater fish are susceptible to off-flavors depending on their environment at the time they’re caught, primarily either earthy or muddy flavors caused by geosmin (the soil-like flavor common to some beets), or grassy or weedy flavors from the compound IMB. From my experience the latter grassy flavor is especially prevalent in largemouth bass, particularly when taken from natural lakes. It’s not a given though. Largemouth are just as likely to possess a sweet clean flavor and medium firm texture that make them very good eating. In some areas of Mexico they are almost exclusively consumed raw and are excellent in seviche. I can’t recommend this though because of the risk of parasites. I only catch and release bass these days and encourage others to do the same. I don’t believe God placed them in our waters for human exploitation.