Ever since I was a child, I was told and have cut the red from the filets of White Bass. My question is, does it really make a difference if you trim it off or not???

yes...red meat has very strong "fishy" flavor

That's what I was always told, but as I was cleaning some this morning, I was thinking, wouldn't it suck if for over 30 years I've been doing this and it wasn't nessecary.

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Absotively, posolutely makes a difference ! A bad one.



Same with stripers, hybrids, big catfish... get the red out.

dxr

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If the fish are caught from a clear & clean water lake like the one we Guide on (Richland Chambers), I don't waste the time on cutting out the red line. If they're not going straight to the grease, I often soak them in a bowl of salt water for a couple of hours. This removes a lot of the red color.

If the fish are caught from a River, flowing Creek that's muddy, or anywhere that isn't clear water, they tend to have the fishy, muddy taste, and I'd cut the red out.

I can often trick folks with the Whites on RC when I fry them for a Shore Lunch. They think they're eating Crappie!

Best Whites in Texas!

I did that to my father. He always said whites were no good. Had him over one day and told him I fried crappie. He told me that was some of the best crappie he had had in a long time. He was really surprised when I told him it was whites.

And I fish Lake Palestine. I only fish rivers when we use somebody else's boat. Lol

It's a personal preference. Some can't taste the red, some can a little and some absolutely hate it.
The best thing is to cook a batch with a little red left on, a lot left on and none left on and compare for yourself. What others like and what you prefer can be vastly different.
I prefer it ALL off mine.

I leave the red in. Taste fine to me.

Leave it in, I have proved it over and over can't tell the differance.That is for Sand bass cut it out on stripers.
Johnny

This is what I was taught.... Hybees and stripers it has to come out but whites it doesn't. If I'm frying them, I leave it in on whites. When I blacken, bake or grill, it all comes off.

Just your preference!

JB

this is how I do it too. I can't tell a difference when they are fried, but I can definitely tell if I'm grilling them on the half-shell or baking them.

Everything gone fishin said works but a thing i do is put em in a baggy and soak em in louisiana hot sauce for a bit take em out then soak em up in salt water guess the vinegar takes the fishy taste out I love em that way

I have been white bass fishing for about 12 years. The first 11 years I only fished creeks/rivers between bardwell and richland chamber, yegua creek, and San Gabirel River.

Every time I saw this question I wondered what is wrong with these people. I have never cut out the red meat on white bass or the occasional hybrid. Never had a complaint when I cooked either.

Got a boat and started fishing Lake Decker or Walter E Long. The white bass and hybrids out of this lake taste fishy. I don't think it is a white bass thing but a running water thing.

If anyone can explain this please do?

I am making some white bass fish tacos fresh from the yegua creek in about 20 minutes and will update if they taste fishy.

Funny sayin

Guy was fishing for whites on the creek the other day and said he had 4 whites and 12 crappie.

He said "I am not complaining, I would much rather have sirloin over chicken legs any day."

I have always cut it out...its a pain though. Put em in a mixture of mustard and Louisiana hot sauce, then batter with Louisiana fish fry. It dont get too much better