White bass filets

Does anyone feel it necessary to remove bloodlines from white bass filets? I know it’s usually recommended when filleting stripers. My inquiring mind gots to know!!

I've done it both ways, and I like them all the same. If I'm cooking for guests, I take the little extra time to remove the blood line. It's one more step, but I do it for my family and guests.

Fish with heavy fishy taste try bleeding them out (cutting one of the gills)while still on the lake before putting them on ice.

My wife won't eat the fish unless I take the blood line out.

No red on my sand bass fillets. I remove all bloodlines and red on skin side. Great eating.

Removing the red meat is a must on all the Pelagic fish. Vacuum pac or freeze with sea salt also a must for us. The red meat will not accept any seasoning !

There’s only one way to cook sandbass. Put it on a cedar plank, season with salt and pepper. When the fish is done throw the it out and eat the plank. Remove the red meat, don’t remove the red meat, soak them, don’t soak them. Truth be told it doesn’t matter because no amount of seasoning or trimming bloodlines can make those nasty things edible.

Nice to have a choice ! Those that readily consume the Pelagic fish are grateful and prolly happy that you do not . Thanks for letting us know your hear felt ideas about cooking sand bass filets. It has not changed over the years !

If you cook the filets on the half shell the red meat will turn grey and the white meat will pull away easily with a fork...its one delicious way to eat white bass.

Funny how some people like to eat sand bass, while others would just as soon chow down on a mess of shad. I'm like you. I don't like the flavor, plus the meat always seems tough, no matter who's operating the skillet.

To be Honest with you guys , the cedar plank does not taste that bad !

I like white bass,love hybrid and striper, but all with the blood line and red meat removed.Are those nice thick filets better than crappie.............in my opinion yes.Only walleye filets are more prized in the Whistle house

In my opinion, not with the whites.. Not that much of a blood line, nothing like a striper. If you bake the meat, it will peal off, but I can't tell the difference. My son is a super picky person, and it's hard to feed the boy sometimes. However, he will eat white bass like a coyote when I cook it with lemon/cream sauce. I will link the recipe, it is pure poison.

https://www.recipetineats.com/baked-fish-with-lemon-cream-sauce/

Wow! That looks amazing!

Gonna give that recipe a work out. THX

Use a chicken piccata recipe and substitute fish for the chicken. Very close to your lemon recipe. I use the piccata recipe base for all types of meat. Also, make extra sauce and put it over a bed of linguini cooked in garlic water.

If you have a real sharp fillet knife it's easy to simply tilt the blade slight and leave all of that darker flesh behind on the skin. Just a thin vein and that's all.
JKB