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Thread: White bass to eat

  1. #11
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    I've eaten White Bass (native fresh water stripe bass), Rockfish (salt water Striper stocked in fresh water), and Hybrid (cross between the 2). Although all 3 have a different texture, none of them are fishy if cleaned right. Absolutely all of the red meat needs to be cut away, if you don't like "fishy". The problem with most White Bass is that there isn't much left on a typical size White Bass after you cut all the red away.

    I have never tried broiling or grilling although I have friends who have. I always fry them. Dip the fillets in egg and then coat with a 50/50 mix of yellow corn meal and "KY Kernel" flour. Although KY Kernel flour can be harder to find, it supposedly contains the secret herbs and spices from Kentucky Fried Chicken (KFC). It makes a perfect blend for frying fish. You can change the blend percentage to suit your personal taste.
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  2. #12
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    Remember that black bass (largemouth and spotted bass) are actually part of the sunfish family, whereas white bass and related to stripers.

  3. #13
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    It is my understanding that white bass do not freeze well. A buddy and I threw back hundreds this past summer while crappie fishing.

    Any experiences with freezing them?

  4. #14
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    I enjoy eating white bass but they are sort of a pain to clean. I've frozen the filets and never thought they were any less tasty than fresh ones. I usually keep only the larger ones because, as stated above, you will trim off a significant amount of red meat. I actually prefer the texture to crappie in the hot summer


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  5. #15
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    I have frozen them in gallon zip type bags, I fill the bags with water after putting fillets in and they keep and cook just fine. I do make sure that I trim all the red meat off and cut the lateral line out, I will usually also let them soak over night in salt water in the fridge. If there is a bakery near you, ask them if they have icing buckets that you can get. The ones I get are about 1 1/2 gallon or so and are perfect for soaking fish in.

  6. #16
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    Quote Originally Posted by Opie1 View Post
    It is my understanding that white bass do not freeze well. A buddy and I threw back hundreds this past summer while crappie fishing.

    Any experiences with freezing them?
    I have been freezing them for years. They either need to be covered in water or vacuum sealed. When we had large fish fries we froze them in gallon milk jugs.
    Likes cattoon LIKED above post

  7. #17
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    Barnacle Bill is offline Super Mod and 2014 Crappie.com Man of the Year * Crappie.com Supporter
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    Don't like white bass or white perch. Didn't like black bass until someone told me to filet them. What a difference it makes. That was years ago.
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    Bill H. PTC USN Ret
    Chesapeake, Va


  8. #18
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    White bass/stripers/hybrids freeze well and are good to eat once the red is removed. The key is making sure they aren't exposed to air while frozen or they will freezer burn similar to any other kind of meat.
    To accomplish freezing with no air, we put the fillets in ziplock bags, fill about half way with water, close the zipper about 95 percent and push the air to that corner as we squeeze the bag sides. Once you have water coming out of the zipper, you can close the zipper the rest of the way to seal them up. We do the same process for all the fish we filet.

    Quote Originally Posted by Opie1 View Post
    It is my understanding that white bass do not freeze well. A buddy and I threw back hundreds this past summer while crappie fishing.

    Any experiences with freezing them?

  9. #19
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    I have frozen and eaten hundreds of them. The are good. I have never removed any red meat from them either. Cant tell the difference in taste to me.
    filet them and put them in ziplock bags filled with water.

  10. #20
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    While filleting leave 1/16" of meat on the skin. This will remove most of the red. You must "V" out the nerve that runs down the middle (lateral line). This nerve is mostly what has the fishy taste. I cut into nuggets. In a good sized WB I get 3 mcnuggets and 2 fish sticks per side. I cut the fwd section (fat side) into 3 and the tail section I split into 2 fish sticks by slicing at the red line, removing anything I left after "V"ing it. When cleaning I throw fish into a bowl of Ice water with a couple ounces of lemon juice for a couple hours. I've tried salt, sprite, buttermilk, and even dipped them in mustard before batter. Lemon juice removes a lot of blood and turns the fillets a little white. Be careful---too much lemon juice or soaking too long and the lemon juice starts to "cook" the fish kinda like seviche. After 45 years this is the best I have found. I vacuum seal now for space but froze in water for decades. Once it gets to be a year old I usually give it away. I have given away 2 year old packages and the recipients rave about it. If it is still too fishy you can use a spicier batter (Andys red) or eat with some Franks red hot sauce. Fry it 90% of the time and grill for fish tacos the rest. Occasionally I will bite into a fishy piece........and that is why my dogs love fish night as much as I do.
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