Well, striped bass are good, and striper/white bass hybrids (wipers) are good, so white bass surely are good, too. Stripers and wipers have a layer of red meat right down the lateral line that should be removed when you filet them, and that much improves the flavor. Do it immediately. I froze a bunch of striper filets once, thinking I could trim the red stripe just before cooking. Ended up tossing the whole batch because the meat got strong.
