I only eat the white ones, Put them on the grill in foil and Italian dressing, makes a hell of a taco.

Or in a pan with onions tomatoes and bell peppers

"white Gold"

They only time I eat LM is when I am on private waters trying to cull, then I drop them in the grease

cooking bass is to each of their own i guess... but to cook n burn em?? what a f'n waste....


you think the mods would move this thread to the recipe and cooking forum?

based on all of the dd's I've caught - my neighbors would have been over........ 0 times.

I'll keep a few 15-16 inchers occassionally - fried.

I don't know, but black bass are for fun not eating, crappie, walleye, yellow perch and catfish are for eating.

But hey to each there own. They are members of the sunfish family along with crappie and bluegills, so the fish around 3-5 yrs old are probably the best to eat. A 5# bass is not a good eater I think, how old is that bugger? I caught a 27" 5.5# walleye at Ute and it was good to eat. So there goes that theory, but it is a good rule of thumb.

Butter, a touch of garlic salt and butter wrapped with aluminum foil will keep the filets moist.

i dont keep bass i only catch and release them but u can cook any other fish!

Its been so hot lately, I just flip the bass onto the deck of the boat for 10 seconds and its done!

my dad taght me roll fish in mustard then shake it in a bag of complete pancake mix add what ever seasoning you wish fry it. In the seventies and eighties he cooked for bass club and church fishfries always good

Bring them in slow to the boat they will be parboiled by the time you net them LOL I do not eat freshwater fish at all, too much pollution for my tastes. Maybe it was just where I have fished prior to moving to E Tx

fry fry fry fry fry..... cornmeal batter works best. Also helps the taste a little if you let soak in buttermilk before battering

Tony Chachere's, butter, lemon, Garlic Pepper, and Bay Leaves in the water and smoke it in my stack smoker.

Deep fried w/Uncle Buck's Hot and Spicy.

I like the way you cook em....the bigger the better..less time cleaning them!

Butterfly the thicker fillets for better tasting, quicker cooking, and awesome cold fish sandwiches with mayo the next day!!

YUM YUM!