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<blockquote data-quote="SupressYourself" data-source="post: 36210" data-attributes="member: 340">[ATTACH]1181[/ATTACH]I do a lot of bass fishing.&nbsp; Usually I don't keep any.&nbsp; A couple times this year there were a few that inhaled the bait and were bleeding from the gills, so I kept them.I've eaten bass in the past and have never been impressed.&nbsp; It seemed mushy and gamey.&nbsp; At one point I swore I'd never keep another.However, I figured I'd give it another shot this year since I killed the poor guys with my massive hook set.The two batches I've done this year have been excellent -- firm, with good northern-like flavor -- and I'm not entirely sure why.What I did this time:-Cut their throats to bleed them out in the livewell -- Been doing this with everything lately.&nbsp; Makes cleaning a lot less messy.&nbsp; There's usually almost no blood left in the meat.-Washed them really well and put them in the fridge submerged in water with some lemon juice.-Left them in the fridge for a week -- this wasn't really on purpose, they just ended up in there that long both times.-Normal breading with ShoreLunch and deep fried in vegetable oil.&nbsp; -- You might say anything deep fried is going to be good, but that was not my prior experience with bass.The two batches consisted of a pair of ~3lb fish from two different lakes in 62 and 73 degree water (respectively).What are your experiences with eating Largemouth bass?&nbsp; Do they fall off as the water warms?Did I accidently prepare them in just the right way?</blockquote>

[QUOTE="SupressYourself, post: 36210, member: 340"] [ATTACH=CONFIG]1181._xfImport[/ATTACH] I do a lot of bass fishing. Usually I don't keep any. A couple times this year there were a few that inhaled the bait and were bleeding from the gills, so I kept them. I've eaten bass in the past and have never been impressed. It seemed mushy and gamey. At one point I swore I'd never keep another. However, I figured I'd give it another shot this year since I killed the poor guys with my massive hook set. The two batches I've done this year have been excellent -- firm, with good northern-like flavor -- and I'm not entirely sure why. What I did this time: -Cut their throats to bleed them out in the livewell -- Been doing this with everything lately. Makes cleaning a lot less messy. There's usually almost no blood left in the meat. -Washed them really well and put them in the fridge submerged in water with some lemon juice. -Left them in the fridge for a week -- this wasn't really on purpose, they just ended up in there that long both times. -Normal breading with ShoreLunch and deep fried in vegetable oil. -- You might say anything deep fried is going to be good, but that was not my prior experience with bass. The two batches consisted of a pair of ~3lb fish from two different lakes in 62 and 73 degree water (respectively). What are your experiences with eating Largemouth bass? Do they fall off as the water warms? Did I accidently prepare them in just the right way? [/QUOTE]

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