Well I have some perch and eyes in the freezer like many of you and I give away a lot of fish. We caught a few eyes the other day and one silver bass. We are spoiled (when it comes to fish) but I have been wanting to try a silver bass. I tried a gorgeous light colored small mouth last year and could barely bring myself to take a bite. The small mouth wasn't very good. But this silver bass seemed to be just the right size to try (probably about 14 inches long). I just used the "shoulder" meat and soaked in milk (skim) for 24 hours. I then poured the milk out and brushed a little egg on it and dipped it in italian bread crumbs with some black pepper, garlic powder and a bit of hot red pepper. Usually I make my own tartar sauce for walleye and perch from miracle whip, sour cream (4:1) two tablespoons of non-sweetened sweet pickle relish, and a liberal dose of chopped up jalapenos. Well to be fair and impartial I just put a bit of lemon juice on it and tried it without any sauce. It was delicious! I sauteed it in a bit of olive oil and it was flaky, tender and not at all oily. I couldn't believe it. It was comparable to walleye and the texture was not too dissimilar (maybe a skosh less soft but not much). I recommend you try it. I put some pics of the fish in my downstairs freezer (so you didn't think I was desperate! ) and a couple of the bass in my gallery since I don't know how to post the pics.