Canyoncreek, to me the HSB is better tasting, you just need to be sure and cut out the red. And the reason I cut them in chunks is for the sake of fish fry's. If I bake them I'll leave the filet whole. With the pre-breading, I'll bread them and freeze them for about 30-60 minutes before packaging them. Keeps them from sticking together. If I decide tonight I want fish, I grab about 6 filets and let 'em hit the grease! Almost too convenient
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Flame, interesting story, thanks for sharing! I've had the same experience with catfish, depending on the waters they came from. Here in Nebraska our lakes are nearly all mud pits. The smaller cat's (2 lb or less) are always much better IMO than the larger ones.
I personally prefer the taste and texture of WE, BG, BCP, White Bass and HSB. And I've never kept LMB, until now as I'm clearing out the pond
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I've also discovered a lot of people tend to overcook their catch which has an impact as well.
