I'm still learning, but I'm getting close to being consistent with finding these things. I actually limited out on Sunday, but conditions were tough. For me, not the fish. The air temp was mid 30;s and the water temp was 46. It was cloudy and breezy and my hands and feet were popsicles. Still, the fish were willing to do their part. Besides the 5 I kept, I released at least 10. I found them hanging out and biting at 30' but the overall depth needed to be 40~45'.

I cleaned them and tried to eat a couple Sunday evening. Let's just say, I won't be keeping any more. Even after trimming all of the red meat, I was still unimpressed.

Nice! Crappie are where it is at. Some people prefer more fishy tasting meat

nice Conroe hybrids.......eating them or not, catching them is what its about.

Nice catch! Would love to catch up sometime and talk strategy for hybrids.

I`m not going to bash anyone for their own personal taste . Everything isn`t for everyone just like youtube channels some are GOOD & some R so so. One mans trash is another mans treasure I learn this a looooooong time ago @ Rattle Snake festival in Sweetwater TX. But I will say this... how one prepares any food has a impact on how good or bad it taste! Sometimes it takes a little more than just salt ,pepper ,cornmeal & Oil.Some food items require preparation with flavor enhancers & Some people are just limited in their food prep skills so they say it tasted bad when they don`t know any other way to cook a specific protein. Take their fry daddy or #10 skillet away and they are Lost. This is a FACT!

Those are some healthy looking hybrids and good eating too, just got to know how to prep the fillets. When I take the meat off the skin I use a regular fillet knife and hold the knife up a little and not directly against the skin. You will waste a little meat but the majority of the red stays on the skin and then cut the bloodline out. Give the fillets a good pressure rinse 2 to 3x until most of the foam in the water clears out before soaking in whatever concoction you want to use. I use what's available, milk, buttermilk, Louisiana hot sauce, Siracha or mustard. Let them soak for at least an hour, rinse, batter and fry those mofos up! The thicker pieces are great to blacken as well.

Spoken like someone who knows what`s what!

I've mentioned this in another thread, but my wife uses Colombian recipe.

She sautéed onions, tomatoes and salt-n-pepper, once that is cooked down, she puts the Hybrids in with coconut milk!

Zero fishy taste. I'm like many, I can't do fishy tasting fish. During my days of running offshore charters, I stopped keeping Red Snapper for myself because the meat is almost exactly like Hybrids. Heavy red meat on the skin side.

Oh, she doesn't remove the red meat and the fishy taste is still gone!

Fellas. I cut every piece of red meat out of those fillets I could get to. I was amazed at the amount of oil/grease they had in them. I essentially just washed and dried the fillets and then cooked them in the oven.

Never again. For those of you that say to soak them, I believe you.

Ive only fished Conroe twice and that's the "football" hybrids i am acustomed to seeing. Good job, thanks for sharing.

You mind me asking what method you were using to catch your Hybrids?

dead sticking

I had rather eat the sandbass and release the hybrids. Take a photo and throw back.
I soak mine overnight in milk and fry them in Uncle Bucks seasoning from the Basspro shop.
I personally love fish cooked any fashion, I am just wired that way.
I agree with muscat, those are good looking Hibbies.