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#12731642 - 04/26/18 08:31 AM White bass Filleting
Fishin4TX Offline

Registered: 11/07/13
Posts: 38
Loc: N. Texas
So I never keep any bass, and I almost only fish for LM, but my home lake Lewisville seems to have quite a lot of white bass. For the first time ever the wife and I decided to target them one evening, what a blast! We caught a bunch but kept 10 (limit is 25). My first question is when filleting them is it just my fillet skills or is there really not a bunch of meet in the fish? Kinda seemed like a lobster. I felt like meet would be left behind between the ribs and some other spots. Also is there a "better" eating size? like bigger the better? I know some fish if too big don't taste as good if they were smaller or vice versa. I was swapping out some small ones and replaced them with multiple different sizes to test it out. I did notice on the bigger whites I did get some decent size fillets, but the smaller ones really seemed to yield very little meet.

-Keeping in mind i know i am not the best knife wielding filleter and I need more practice, but I hate the idea of wasting any fish

Do you guys use electric or standard fillet knives? What is a good knife to get? I think my cheap fillet knife is also holding me back. After tasting how good the fish were I want to get a quality fillet knife any recommendations?

We soaked them in Franks Hot sauce then the flour mix and into the fryer the went. WOW they are sure tasty!!!

#12731674 - 04/26/18 08:48 AM Re: White bass Filleting [Re: Fishin4TX]
TCK73 Online   content
TFF Team Angler

Registered: 03/26/15
Posts: 3856
Loc: Jack County
Here is my 2cents. I don't keep any under 13" for cleaning, they are just not worth it. I use an electric most of the time, the yellow American Angler with the long Shark blades. The shorter ones are ok, but the long ones have more flex, and are way better for Stripers and bigger fish. When you cut the skin off, hold your blade a little high and you will leave most of that red meat on the skin. Sand Bass taste ok, not my favorite by any means.

#12731687 - 04/26/18 08:52 AM Re: White bass Filleting [Re: Fishin4TX]
PKfishin Offline
Extreme Angler

Registered: 09/28/12
Posts: 2879
Loc: Texas
The electric knife is fast but a very sharp manual knife like a rapala will do a better job. Guides use electric because they are cleaning limits daily. If you want to really enjoy those fish you will need to trim all the red meat off those fish and soak them overnight in some salty water. Put a couple tablespoons in the water. My wife really does not like fish and is very picky but she eats the fish I catch because I meticulously trim the white bass and make sure to get all the "fishy taste" out.

If you worry about wasting the red meat your dog or cat will sure appreciate it if you boil it and add it to their food. The rib meat...I just bury it with the bones in my compost pile. There is waste in any process.

All this said, I very seldom keep a limit of sand bass. 6-7 is about the limit for me and I try to keep them above 14 inches. It's pretty tedious to clean 25 sandbass by hand.
John 21:3 Simon Peter saith unto them, I go a fishing. They say unto him, We also go with thee.

#12731768 - 04/26/18 09:33 AM Re: White bass Filleting [Re: Fishin4TX]
RespectTheFish Offline

Registered: 09/04/17
Posts: 393
Loc: Abilene, Texas, Fort Phantom
I stopped used knifes a few year ago and use a rapala electric knife.....there’s no looking back. I can clean fish faster and I think even get a little more meat off of them with electric. Make sure to cut all the red meat off! It tastes terrible.
RespectTheFish on YouTube

#12731809 - 04/26/18 10:04 AM Re: White bass Filleting [Re: TCK73]
Notaguide Offline
Extreme Angler

Registered: 01/03/18
Posts: 1088
Loc: Diana Tx
A very sharp fillet knife allows you to feel the bone and cut out the biggest portion of meat without having sandbass splinters in your teeth

#12731933 - 04/26/18 11:41 AM Re: White bass Filleting [Re: Fishin4TX]
Fishin4TX Offline

Registered: 11/07/13
Posts: 38
Loc: N. Texas
great thanks for the info guys!

#12731983 - 04/26/18 12:18 PM Re: White bass Filleting [Re: Fishin4TX]
briancooper Offline

Registered: 04/18/14
Posts: 126
Loc: Rockwall, Texas
In addition to the tips above, it is easier to filet them if you chill them. Let them sit on ice for a few hours before taking a knife to them. This will firm up the meat and if you keep them cold all the way up to the point of cooking them (which you should) you will get a flaky whitefish and will not be mushy at all. I agree with taking all of the red meat and lateral line out. 12" minimum size and an electric filet knife.


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