White Bass- How do you prepare them?
What I currently do works decent, but I do toss quite a bit of meat (everything below the mud line)
I don't mind eating a somewhat "fishy fish", and I don't mind if my vennie taste a bit gamey.
My wife on the other hand, one bite of a fishy fish and she is done with the fish fry, so I take a few measures to minimize it.
I think that is why you find such different perspectives on White Bass. Some folks can handle a bit of fishiness, and some don't care for it. There is no right or wrong answer, just personal preference.
No matter how you prepare White Bass, they won't be as good as a 11" Perch.
I do think White Bass have a stronger flavor than other fish, but there a few things you can do while cleaning them to help out a bit.
One of the most important things with White Bass is to throw them straight into a cooler of ice. If you put them in a live well, stringer, or basket they taste like river.
Also completely agree with only taking the back straps - everything above the mud line. Also, as mentioned below, when removing the meat from the skin, ease up on the knife and leave an 1/8" or so of meat on the skin.
Then rinse, rinse, rinse, and pat them quite hard with paper towel. Sometimes I even wrap the fillet in paper towel and squeeze. The paper towel does a great job getting the fishiness out of the fillet (same trick works for catfish too)
Then rinse them a last time and put them in bowl with salt, water, and top with ice. This keeps the fillets at 33 degrees or so and really firms up the fillet.
Then cook them the way you'd cook any other fish.
Whitties take a bit of work, but they are decent once your done...