Yellow and White Bass Supper

Hello
Curious if yellow bass and white bass are decent table fare, and what they are compared too taste wise?
Thanks

Never had yellow bass, but white bass is decent out of cold water. Keep knife off skin and cut out lateral line and dark meat. Tastes decent, like sheephead or crappie or walleye

Bleed and put on ice ASAP. Only keep the meat above the lateral line. I’ve never had yellow bass.

I and several others I know that have yellow bass consider them like blue gills but even better. We get them out of a river near me at times.

Yellowbass tastes similar to crappie and bluegill. Love eating them. Whitebass has more of a stronger smell but they’re good smoked, deep fried or baked.

Thanks to all replies

I’ve had white bass multiple ways.

It’s crucial you get them bled and one ice in a hurry. The best I ever had was smoked. If just looking for fish beyond walleye and panfish to pan fry, bake, deep fry, etc I’d take a 28” northern every time before a white bass.

White bass is as good as walleye in my opinion if cleaned properly. When cleaning it, remove any type of bloodline and only keep the white meat.
I’ve cleaned and eaten many.

buckybadger wrote:

I’ve had white bass multiple ways.

It’s crucial you get them bled and one ice in a hurry. The best I ever had was smoked. If just looking for fish beyond <strong class=”ido-tag-strong”>walleye and panfish to pan fry, bake, deep fry, etc I’d take a 28” northern every time before a white bass.

I’d take the northern over the Walleye and panfish as well. But only if someone else took the time to clean the slimmy things and knew what they were doing cleaning them.