BM, Your right you get more if you fry up whole but so many folks hate messing with the bones.
We just removed bass for a golf course pond, transferred all nice bass, (also 1800 5-7 inch bluegill, nice) and some smaller but still had about 50 9-12 inch bass that I thought best to not put in the new pond. We took then along with 2 big bulhead cats home. I love to filet this size to me they have as much meat as a really big bluegill. I see your point but to me it is hard to beat a small filet b/c it frys up so quick in the propane cooker. The fillets fed many of us and had them all cooked in 3 big batches. I guess my point is if you got lots of bass there is more meat on 10 inch bass than people believe and easeir to fry than whole.
Maybe you can bring a fryer over to the PB conference. Local posters can do the bass harvest, and I will do the cooking.
