I eat them all the time, along with largemouth and smallmouth bass as well.
White bass are excellent, the dark red meat is thick muscle and does give a heavy fish flavor and cooks up to a dark gray color, it doesn't bother me but the wife kids don't care for it so I take a little extra time when cleaning the fish and cut that red meat out. If you're skilled with an electric knife it really doesn't take much extra time to do.