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10 minutes ago, fishinwrench said:

You really don't have to shave off every bit of red, just carve out that dark strip of lateral line that goes deep into the fillet.  

That's pretty much what I do with them.  I split the fillets lengthwise and trim it out, the rest no one notices.  Unless of course there are crappie fillets mixed in then they notice that the whites taste "funky".:lol:

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11 hours ago, MOPanfisher said:

I gotta admit that I am somewhat addicted to tic/thump.  Now whether its a crappie, walleye, or white well I am not picky.  I have had some awfully gentle tics on a jig turn into a screaming run from a big hybrid on LOZ and Truman.  Always fun. 

i agree 100%. i love vertical jigging off the condo docks because i live for the tick or actually a thump is even better. i have learned a light tick usually means a crappie and a lot of times it is a small crappie. A solid thump came be a bigger crappie, a bass, a walleye, a big drum or a big catfish. i have caught all these after a solid thump. 

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I usually just cut above the mud strip and below and have two pieces. Trying to skim

The red meat is the only part I hate about whites. They kind if like a sucker, taste great but require more prep than a panfish or bass. 

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40 minutes ago, fishinwrench said:

I just make two quick slits and peel it out.  Takes about 4 seconds per fillet.

My dog loves to sit there and gobble the strips of red meat, and any eggs.  Gives him some rank breath and wicked farts, but hey it's protien and Omega 3.   Good for him.

that is hi tech red neck stuff right there Wrench.  :lol:

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On 12/19/2017 at 11:56 PM, shrapnel said:

The crappie fishing has been as good I have ever seen it the past month, and the black bass are doing what they should be now.  I kinda tossed in the towel on the white's, but I would sure rather catch a mess of them than crappie.

I hear you guys loud and clear, but I’ve never tasted white bass that were as good as crappie. Somebody please give me a recipe/method to make them taste not so fishy. I’ve already cut the red meat out, dipped them in yellow mustard before apply the breading, all that stuff. I just can’t seem to stop eating the crappie when there is a choice.

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     I guess Mitch it is an acquired taste. Nature of the beast white bass taste like you say a bit more fishy. Kind of an oxymoron. Fish should taste like fish. I personally think fish is breaded to death. We sometimes bread fish fancy to add flavor here in BilletHeadVille but to get the flavor of the natural fish and what it was made to taste like just plain flour with a bit of S&P. We like fresh white bass but even vac sealed whites do get stronger frozen.  I could never understand when folks do all kinds of things to alter the taste of meats. God intended for fish to taste like fish, deer to taste like deer, duck to taste like duck. So on and so on.  Overcooking kills flavor.  A subtle seasoning or herb is really all we need and the star/standout of the dish should be the intended taste of the meat.  If anyone doesn't like the taste of what they harvest they would be much better off buying the cheapest cut of meat and cover it up, bread and marinate it to death, cook and eat it.  Mitch I know you know how to cook and I like your contributions in the cooking threads. I think white bass should taste like white bass. Make sense?

  Marty 

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I enjoy fish in a variety of ways. I agree that white bass are a stronger tasting fish than crappie and at times like to cook them to accent that flavor. Maybe baked with S&P, lemon, and dill. I also like to lightly coat a variety of fish fillets with ranch dressing and then bake the fillets. We also love fried fish and the spice and bread crumb/parmesan mixture that I prepare would make boot leather taste good ;).

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Whites taste like fish are supposed to taste.  Since they have a very short lifespan, spend the majority of their time in open water instead of hanging out under a dock or sulking under some log along the bottom of the lake just sitting there being lazy, I'd say they are the cleanest/healthiest/purest fish you can eat.  Less "fishy tasting" than salmon or tuna by far.....and who doesn't love salmon and tuna ?

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