In my opinion...bluegill first,then crappie,then largemouth bass. Most people fillet now but... If you leave the skin on the lmb it will have a wonderful flavor. Skin seems to absorbe the seasoning making it much better. I think we fillet to get away from bones but we are missing out on a lot of flavor by doing so. That's just me.
Absolutely blew me away when we tried this at the urging of our Hong Kong exchange student. Scaled the bass (14 - 17 inches about the best), took out the viscera organs and gills. Then steamed about ten minutes with some ginger & garlic in the empty viscera.
Used soy sauce as dipping sauce and it was FANTASTIC. Leave the bones in! I bet it would work for BG too.
Walleye, bass, and BG are my personal freshwater favorites. Unlike many, I don't care much for Crappie. CC I've had both good and bad experiences. Hard to beat BG from clean, cold water!
