How does the small size of the yellow bass potentially influence the eating experience negatively?
Answer
The ratio of skin and dark meat to the desirable white fillet increases
The physical constraints of smaller fish directly impact the desirable meat yield. As yellow bass remain small, there is a higher proportion of components other than the prime white fillet, specifically the skin and darker muscle tissue, relative to the total weight. Furthermore, the bone structure becomes more prominent, which can make consumption tedious or result in a bony meal. This is why comparisons to large, clean fillets of species like walleye are inherently skewed against the smaller yellow bass.
#Videos
Why Does Nobody EAT This FISH?!?! TASTY Yellow Bass CATCH ...
Eating Fried Yellow Bass - YouTube
Related Questions
Which species frequently serves as the benchmark when diners compare the flavor of yellow bass?What flavor characteristic is often noted when yellow bass taste differently than milder white bass?What crucial factor is sometimes cited to explain why some individual yellow bass taste decidedly poor or 'off'?What preparation method is most commonly cited or implied for cooking yellow bass?When dealing with a yellow bass prone to having a stronger flavor, what specific frying technique is generally preferred?What immediate post-capture protocol is highlighted as the single most effective step for preserving a clean yellow bass flavor?What is the main consequence of allowing a yellow bass to sit on the deck in the sun after capture?How does the small size of the yellow bass potentially influence the eating experience negatively?Under what specific context might a smaller yellow bass receive a higher edibility rating?What approach is suggested for anglers trying yellow bass for the first time to isolate its flavor?