Hi Italo, hope all is well. My question is in regards to silver (white bass). I know that you have said they are good eating, I am wondering why they are frowned upon by so many people. I have heard things from them tasting like mud to them having higher levels of mercury And other pollutants. Some people say they are not bad if eaten fresh but horrible if frozen? Almost everyone I talk to would not even consider eating them. I did try one small one that I caught and thought it was great. Can you please give me your take on this. ThanksPosted on May 23rd, 2017
Hi Rad, I have learned that everyone is entitled to their opinion, no matter what it’s base on. I bet some people that frown on eating them have never tried them! All I can do is speak for myself and friends who look forward to enjoying White Bass when they are plentiful in most Great Lakes harbors, off piers and especially in moving water areas.
I can confirm they have a white, solid flesh much like saltwater snapper. They are delicious deep-fried, pan-fried & steamed with rice. People enjoy them as fillets and fish-fingers and also whole, gut/gilled/scaled. Regarding contaminants, there is a scientific principle of “bio-accumulation”. That principle is that the larger a fish gets that it’s smaller fish, the more small fish it eats. If the small fish have small levels of contaminants, if a large fish eats a lot of them (like Great Lakes Chinook eating their body-weight of baitfish weekly), the higher the build-up of contaminants in the larger fish. According to this principle a fish like a White bass that may a maximum size of 19″ and relatively short life span, cannot build up as much toxins as a larger walleye, bass, salmon or trout that grows bigger and lives longer. Many ethnic angler capitalize on the seasonal White bass runs because they know how good they are and how expensive they are to buy in the grocery store starting at $4/lb….God bless you.