Ain't nothing wrong with a bass for eatin'. I like to soak them in a little ice water and a couple teaspoons of salt in the fridge for about a day, then rinse them well and fry 'em up. Seems to pull some of the oils that gives the part that's close to the spine that fishy taste. And the bass here can get a fishy taste this late in the summer, probably due to their diet changing over from crawdads to minnows for a big part of the summer. So I usually only keep 'em in spring or early summer, or best of all, winter. Looks like a fantastic brunch! You fry up some cackle fruit to go along with 'em?

BKB