White bass are being fished locally, usually out of Lake Erie. They are more abundant in the warmer weather months. The season stops in Mid-December and then will re-open in early Spring.
Whole White Bass are a great choice for whole roasting, frying or direct flame grilled applications. The fillets off the bone should be treated similar to Yellow perch, either lightly floured and fried or pan roasted skin side down to allow the skin to crisp.
Let your customers know this fish is harvested to order from small, family run domestic fishing operations that support local communities.