Well comments about the fish eaters by calling them "catch and kill" group, or "sawing the sides off of bass", or "too many fillet knives hurting the population", or "knifers" is also inflammatory and "in your face". Not any more or less appropriate for this site than "fish taco" comments. Haven't seen the C&R group called obsessive/compulsive extremists (yet).
Hmmm......this is from MO. Dept. of Conservation
"Keep or release? The tournament pros would tell you to release any largemouth you catch. But keeping largemouth, in accordance with regulations, also aids in keeping the fishery in that body of water healthy. A water body with a good balance of sport fishes (such as largemouth bass, crappie, bluegill, and catfish) and baitfish will consistently produce good numbers and sizes of each. Be sure to check the regulations each time you take a fishing trip, and feel free to bring home your limit of largemouth.
Some people (maybe the same ones who release all they catch) believe largemouth are not tasty. This view, in my experience, is not the case. Largemouth bass fillets are a flaky, white meat similar to walleye, and their flavor is richer than other sunfish like crappie and bluegill. If you enjoy eating these types of fish, you will find largemouth bass appealing. Largemouth bass can be prepared in the same ways as most other lean, white-fleshed fish. My preferred method is to roll the fillets in a mixture of cornmeal, flour, and spices to taste, then deep fry in oil or shortening at 350 to 400 F. This is a great way to enjoy largemouth bass. Keeping the oil closer to 400 F is best, due to the thickness of most fillets. If the temperature drops much below 350 F, the meat will absorb more of the oil and become soggy. Next time you get a craving for fish, catch some largemouth bass and try them for dinner. I think you will be pleasantly surprised at how great it is!"