Could any brave soul show/tell me how to properly fillet a hybrid striped, or white bass. The dark red flesh I hear needs to be removed for the fish to taste right. Is this really true? I've yet to taste a hybrid that I enjoy. The Ohio R. is my source, and I just can't get a good clean taste out of those species. My fish usually run about 20". Is that too big for good meat? I usually store/freeze the fillets in a bag of tap water with a dab of vinegar. Suggestions Please???