I have caught a ton of white bass over the years, and just threw them back when I caught them. But the other night on the Croix I got into a couple nice fish, and decided I was going to keep a couple after talking to a group down at Evert’s last week who were cleaning about 4 5 gallon buckets of them. The key is to cut the filet off like a crappie. Scoop the rib bones out. (I do this all with an electric knife, but it really does not matter…) and then when taking the filet off the skin…instead of letting the blade run all the way down to the skin (Where the red meat resides.) I let it ride a touch higher. With a regular filet knife I took and cut off any remaining red meat. I was left with a white filet like a crappie, and zipped it, removing the center line of bone. I fried them up Tuesday night, and had some pretty picky fish eaters give me their input. The actually preferred them to the walleye! 
So look out stripies! The kids and I are comin’! 
…and I was supposed to remember? 
