But with white bass, it doesnt ruin them.

Yep, use a sharp knife to take an extra 1/8 inch off the skin side of the filet.
Ive seen cutting boards with higher sides to keep the blade higher than the red when the filet is placed red side down in it.
After the fish is ready for cornmeal give it a liberal dose of lime juice and hot sauce.

If you know of a model name or a link to such a board, please post.

I throw my cats on ice as soon as we catch them. The cold helps draws the blood out of the meat back to the organs while they are still alive. Plus this helps keeps the meat fresh if they die on you while fishing.

Just leave them on ice for 12 hours. That does the trick for me.

Cutting the tail while still alive will drain all the blood out in about 10-12 minutes if they are still alive before. I use the 5 gal bucket with a gallon of water then drop them in to bleed. Then cut a very clean pair of fillets with no bloodied meat or mess. I do this inside my house kitchen where it is very cool and comfortable with no mess except at the sink to wash out.

The blue and channel whiskers I catch here on Conroe never taste fishy at all.

Just buy a jerky board. They come in all different depths.

http://www.meatprocessingproducts.com/32025.html?gclid=CPaFwLOn_c0CFUFbhgodLKcPqA

Get all the red meat, skin, and fat off. Keep your fish alive or iced until they are eaten or in the freezer. Cut thin enough such that they cook all the way through when frying.

The only fishy taste you will have is what fish is supposed to taste like. I have never soaked fish in anything and have eaten fish over 80 lbs that were great but following that process.

Rinse them really well after you clean them. Also remember it is fish they taste like fish.