Under what specific context might a smaller yellow bass receive a higher edibility rating?
Answer
When considered a true panfish meant to be eaten whole after frying, bones and all
The evaluation criteria for yellow bass change dramatically when considering its size relative to preparation style. If the fish is treated as a classic panfish—a category where smaller fish like sunfish or crappie are often fried whole—the experience improves. When cooked hot and fast using this method, the small bones often become brittle enough to be consumed without issue. This allows the entire fish to contribute to the meal, resulting in a potentially higher rating than a larger, poorly handled specimen yielding a disappointing fillet.
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