05-12-2006, 10:28 AM
[cool][#0000ff]Bass are tough, and smart enough not to kill themselves by smashing against the walls of their confinement. They can get stressed, however, both from a prolonged battle and being kept too long in any confinement. That is why the bass pros use those anti-shock chemicals in the water in their livewells.[/#0000ff]
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[#0000ff]The taste of bass is greatly dependent upon the water they live in. They can develop a"muddy" taste...almost as bad as some trout. Like most species, the smaller bass are usually better eating than larger ones. Another argument for releasing large fish.[/#0000ff]
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[#0000ff]Not much you can do to improve the taste of nasty fish. Soaking overnight in lightly salted water...or milk...will help. Deep frying thoroughly and using both a coating and some dipping sauces will mask the taste. Better to just fish for fish that taste better.[/#0000ff]
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[#0000ff][/#0000ff]
[#0000ff]The taste of bass is greatly dependent upon the water they live in. They can develop a"muddy" taste...almost as bad as some trout. Like most species, the smaller bass are usually better eating than larger ones. Another argument for releasing large fish.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]Not much you can do to improve the taste of nasty fish. Soaking overnight in lightly salted water...or milk...will help. Deep frying thoroughly and using both a coating and some dipping sauces will mask the taste. Better to just fish for fish that taste better.[/#0000ff]
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