Some regard this freshwater bass as a non-edible fish, we are here to tell you otherwise. Eating the smaller bass can be very tasty. Ingman does promote catch-and-release for the larger bass; they simply are more coarse, making them not as good for eating, plus releasing them for mating is a popular practice that we fully support.
Cooking up bass is really no different than cooking up any other white fish. You can bake, grill, fry, sautee or even stew your catch. However this fish is oiliear than most, so adding many spices and a type of vinegar or cooking wine will tone that down, now that you know that, season it up and cook it the way you wish! This recipe will consist of wood grilled peacan crusted largemouth. If you dont have access to a grill, doing this recipe in a simple frying pan on the stove-top will work just as well.