Do any of you white, striper, or hybrid fisherman like to eat them. I know they’re fun to catch and I see the happy faces on guide photos but I often wonder if they take them home for table fare.
I cut the hybrids blood line away etc. but when I fried them, never again.

I also cut the blood line out. I soak them in the refrigerator in a mixture of white wine, reel lemon juice and water for 12 to 24 hours prior to cooking. Most people like them done that way. My wife doesn't like them at all. She does love yellow bass.

In many cases , the taste is directed by the preparer or lack thereof ! As stated above, cut as much of the red meat out as possible. Learning how to fillet the fish is critical . Ten inch fish are easy to do this, however, there is not much meat leftover. IMO the 13 incher and fat are the best.

Once red meat removed, one can place the fillets in quart size zipper bag with water and @ a tblespoon of sea salt. The salt will aid in removing a lot of the fishy tasting oils and some of the remaining blood taste . Freeze or keep in lower unit till time to cook, rinsing as needed to remove all blood @ 24 hours.

Those that don't eat them, Tiz good ,. Put them back !!

Agree with gborg, soak in saltwater for at least 24hrs before cooking. It will take the fishy taste and blood out.

Nothing taste better than a bunch of White Bass fillets fried with La Louisiana Fish Fry Mix. Spicy.

I'm very sensitive to fishy tasting fish.

But fried White Bass are very tasty! Fresh is best, even without removing the red meat they are good. But once frozen it's hit or miss...IMO, they are more hit than miss.

Hybrids on the other hand, red meat must be removed before freezing....

Unless, they are sautéed in coconut milk! My wife starts off with onions and tomatoes in a deep skillet with olive oil. Once they are cooked down, she adds the fish and coconut milk. RED MEAT AND ALL! Served with brown rice and sliced tomatoes...it is fantastic! Major plus it's a very quick and simple meal to toss together!

I fry white using Zachary's and lots of Cayenne And lemon pepper. Larger sriper I like to filet and leave the skin on. Let them sit on the counter with Italian dressing and Tony Cacheres Creole seasoning on them for an hour. cook them on the grill skin side down. Yum!!

For Me it`s a 30 min Beer w/Lemon soak, after removing the Red on the Hybrid & White Bass, proceeded by which ever seasoning coat I choose then a HOT grease bath!! 4 gid abod it!

I cleaned a couple hybrids yesterday, including removing the red meat. There has to be something to this soaking, because fresh, they are just not that good.

I don’t know how people can eat them. I wouldn’t feed them to my dog. I’ve tried every which way to make them taste good. Cut all bloodline out, soaked them in milk, soaked them in milk with louisiana hot sauce, you name it. Doesn’t matter, still nasty.

My story is a little different than the crappiecatcher. I have a friend who helps me with hunting opportunities and i caught, cleaned, and packaged a full limit of white bass for him and his wife. Yes I took off all the red meat and the fillets were fresh and pristine. They seemed to really appreciate them. I was visiting the couple a week later and was outside when a contractor came to the house. The wife and the contractor talked just out of sight of me. When the business was done they had a friendly conversation. The wife mentioned that a friend had given them a 5 pound bag of fresh crappie fillets She said it was the best fish they had had in years. If the wife had mistaken white bass for crappie, then the difference that is being whined about is hardly worth the discussion. I fish fresh and saltwater and will put my fresh white bass fillets against any fish out there. As an aside,I have a story about being invited to a fish fry at Port O'Connor in the summer. I had caught a limit of white bass on Belton the night before I went to the coast. I cleaned them at the dock in Port O'Connor early in the morning and asked my neighbor who had fresh sea trout fillets if he wanted them for the fry. He said he had a bunch of people coming and would use them for reserve if needed. In the early part of the cooking someone battered up some whites. Half an hour later there was pile of trout fillets on a platter. There were seven people crowded around the cooker waiting for the next batch of whites to come out of the grease. They seemed to have a strong preference for whites over sea trout.

I cut the gills and let them bleed out in the livewell. Once I filet them I soak them in milk overnight. The next day I batter them up with Uncle Bucks Spicey batter mix and fry them.

Yes there is something to the SOAKING ! Bleeding them is also very Very Good! The taste that the HATERS are speaking of is the "Game E ness" within the flesh of the fish. IT`S A GAME FISH FCOL!!!! The Alcohol in the beer & the Acidity of the Lemon will break this down and eliminate it. Then you are free to add your own seasoning to enhance it`s flavor. Which is a little bit more trouble than most are willing to do. Not many things we consume are just naturally tasteful to the human palette that is why we skillfully "enhance". JMHO .I`ll take all you don`t want.

It's best to soak them in buttermilk