05-21-2009, 01:02 AM
There is probably an archive for this question by now [laugh]. I keep smallmouth out of Flaming Gorge and Starvation, places where there are plenty of 10-12" bass. Perfect size for a breaded fillet. Everyone has their opinion, especially when it comes to taste, but walleye, perch and bass are not that much different. Bass seem to me to be a bit softer but still a white, flaky meat that's great breaded and deep fried.
Bass seem to be a touchy subject because some believe that c&r should be mandatory when in all actuality it is based on the given water. Jordanelle can handle harvesting of small bass, starvation, Powell (20 smallmouth limit), F. Gorge, there may be others.
Bass are not governed in Utah like trout but they are not ignored either. There are reasons for limits and sizes. In order to maintain a trophy fishery in Utah (my opinion) some of the smaller bass HAVE to be removed. I'm rambling again...bass are tasty, eat all you want.
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Bass seem to be a touchy subject because some believe that c&r should be mandatory when in all actuality it is based on the given water. Jordanelle can handle harvesting of small bass, starvation, Powell (20 smallmouth limit), F. Gorge, there may be others.
Bass are not governed in Utah like trout but they are not ignored either. There are reasons for limits and sizes. In order to maintain a trophy fishery in Utah (my opinion) some of the smaller bass HAVE to be removed. I'm rambling again...bass are tasty, eat all you want.
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