Smallmouths. For dinner?

[Brian S]

Me and a co-worker were recently discussing plans for our next after-work fishing trip. I suggested going after the best tasting fresh water fish - walleye, my co-worker suggested LSC smallies.

He stated that the smallies were the best fighters and plentiful. I can't argue with that but I think half the fun is the fish fry, so I want to get some walleye. He said just fry up some smallies.

Since I've never eaten a smallmouth before, here's my question.

Are they any good?

How would you rank them compared to bluegill or walleye?

[ESOX]

There is no comparison. Bass are not to be confused with food. Bluegill and Walleye are excellent tablefare, Bass are a good alternative to starvation. Smallies are certainly better than Largemouth, but I would go for Perch, Walleye or something else to eat. Besides, with all the pressure on them, it is best for the fishery to C&R Bass.

[flyrod4steelhead]

Bass or an ok meal. But if I were you, I would go for the Walleye. Walleye and perch are a much better choice for a dinner.

Fish on!

[Steely-Head]

Originally posted by ESOX
Bass are not to be confused with food.

Well put. Put the bass back in the water and go look for some perch or eyes. Bass taste foul.

[Brian S]

Sounds good, thanks. Looks like we'll be doing a little C & R for them smallies.

[Ed Michrina]

My buddy actually likes them? He'll keep a few just legal size. I tried them and they wern't to bad. They are a little fishier than I like. My buddy likes a fishier fish. to each his own. If you never tried them I'd take one or 2 sml ones. put them on ice and chill real good before cleaning. you might be supprised.They are in the same family as the gills . A lot of guys will throw them in a fishwell let them die and get warm. That wouldn't help any fish taste good. PS have some Walleye defrosting just incase.

[Brian S]

Well, maybe if I get one that is just above legal size.

When I think of how many pounds of smoked suckers I've eaten over the years, shoot, it might taste like lobster to me!:D :D ;)

[Papa Smurf]

I've breaded and pan-fried smallmouth before and found them OK, even ones I've caught in the Maumee River. They are just ever-so-slightly more fishy tasting (to me) than panfish but definitely acceptable.

I like rock bass too. Is there something wrong with me?

Now, white bass on the the other hand... good God! Prepare to have your house smell like dead carp if you don't clean those right.

[ESOX]

Originally posted by Papa Smurf

Now, white bass on the the other hand... good God! Prepare to have your house smell like dead carp if you don't clean those right.

White Bass preparation tip: Remove hook from fishes mouth, insert much larger quickstrike rig hooks into fishes back. Rig large bobber about 4' above fish. Release fish into area where Muskie is likely to be holding.

[niner93]

This subject always kills me. Just about any fish taste good if cooked properly. Some of them need spices to make this possible. I've been eating bass my whole life lg and sm. My favorite is to fillet them then skin them, throw them on the grill and baste them with italian dressing. They turn out flaky with a little sweet flavor to them.
Fish are like beer. There are many different kinds and once you get to appreciate all the different flavors your not so picky about what one you have.

[TrailFndr]

I actually prefer largemouth or smallmouth over many other species...Yes I love a good walleye, and always enjoy Perch or gills, but I'll take bass over pike, or catfish EVERYDAY... as will the wife. Bass when fileted and skinned, are very much like Cod...very pleasant tasting. Again, its the care in after you catch that makes a difference

[outsider]

Not bad Filleted, skinned, and definetly remove the lateral line.

The lateral line in any border line dinner fish is what gives it the fishy flavor.
It's the dark line running thru the center of the fillet for those that didnt kno.
Cut it out in a V shape and your ready to go.

LOL a rhyme :D

[TONGA]

smallies out of LSC:eek: :eek: :eek:
but I will tell you what!!! go get a smallmouth out of clear lake ,,,the one that is just north of Atlanta MI,,and you will not find a better eating fish!!!!!!!!!!!!!!!!!!!!!!!!!

[Beave]

They're good eating. I prepare them like panfish.

The secret is eating them in the early season. I toss the spawning ones back, but the cold water bass are darn good. By the end of the summer when the topwater is up to 85 degrees on a lot of inland lakes the bass tend to get a little soft and fishy tasting.

They do go into the shallow warm water at night and in the mornings to feed.

[Beave]

BTW: I can understand people who're into catch and release, and I respect that. The eating is half the fun of catcing IMO though, and I'll eat most fish. I don't fish for the ones I don't like eating like catfish or suckers.

[Ruler]

My father and I caught both smallies and walleye from Port Austin last week. I cleaned them the exact same way and they were cooked the same way. The smallies were as good as the walleye, possibly better. Don't know how they'd be from other water though, as this is the first time I've kept any.

[Lunker]

I think clear lake smallies taste alot better than river smallies. I know largemouth taste like crap no matter how clear the water.

[mordenk]

Smallies defenitly have a strong "fishy" taste compared to eye's and perch.
I love smallies pan fried in butter, but when cooking for others I usually marinate the fillet's over night in Itaian Dressing. I then bake them covered (in the dressing with onions,red peppers,mushrooms,and sliced mango's) at 450 degrees for 1 1/2 hrs. The dressing get's rid of the "fishy" taste and you left with the best tasting bass around!

[Playin' Hooky]

While growing up in a household of not-so-gifted anglers, I learned what really bad fish tasted like. Every fish we caught was scaled, beheaded and gutted, then pan fried in flour or, if large enough, baked. I can still remember the smell of baked pike, walleye and smallmouth with the skin left ON! UGH! Oh, and I'm gagging as I recall the VERY dark November Chinook my mother prepared as broiled steaks--skin on--no marinade or anything. I don't think that the dog even wanted the leftovers!!

The best thing I ever learned was how to fillet fish and remove the lateral line tissue. Some of my friends think that I waste too much "meat" in the cleaning process. I tell them they're welcome to take what I trim away for raccoon bait. No takers yet.

Niner93: Nice analogy with the beer--each fish has its own characteristics, some are preferred by individuals, others not. My top five were always stream brookies under 12" panfried with skin on, perch or walleye through the ice (size matters), pike and smallmouth from early in the season. I skin and trim smallies and pan or deep fry. Good stuff. I am not a fan of largemouth, but do eat them when fish hungry. Since I started fishing big water for salmon, it's hard to beat a still-quivering fillet on the grill with fresh lemon and dill butter! Much nicer memories!!

To each their own, but otheer than for the most discriminating (and experienced) fish eaters, it can be hard to tell fish apart by taste. Texture (softness) is often more obvious. Proper care is a must--I've gagged on some "eater" walleye that were in a warm-water not-so-alive-well too long.

Catch and fillet if it suits you! Enjoy!

Eric

[Big Shooter]

Smallie's out of deep, clean, and cold water are outstanding table fare. I would'nt touch a largemouth because of the water and habitat they prefer. I've eaten smallies from the depths of Grindstone and port Austin for 20 years and find them to be as good as any walleye. They do have a differant flavor, but like pike I enjoy the differance. In no way do they taste fishy if caught out the right water. My grandfather was an acomplished duck hunter in the wildfowl bay area, and during the market hunting days the prized ducks for the resteraunts were red heads and canvesbacks. To them puddle ducks were like carp. It just goes to show how opinions and taste buds are differant. Good fishin!

[ficious]

Have eaten many smallies from the Grindstone/Port Hope area.
Have no problem with them, best tasting bass I've ever eaten. Cold water makes the difference. Have mixed them in with perch and no one even knew. On larger fish, slice them into perch sized pieces. The channel cats(small) from that area are excellent also. That's enough to make me hungry.