This Sunday, instead of fishing, I broke out some frozen white bass from last November. For those of you who haven't hunted these in the late fall when the leaves are gone and a crisp chill is in the air, it's nothing short of heaven. As been noted, that frying or baking frozen white bass can be tricky and in general downright stinky, put those smelly rascals on the grill. This is how I prefer them, anyway. I usually don't fillet them and leave the skin on if I know I'm going to smoke or grill them. Some sea salt, cracked pepper, herbs of your choice, butter, olive oil, lemon wedges and you have some tasty fish. And an appreciative wife who won't throw you and the fish out because you stunk up her kitchen. This was some good eatin' with cabbage, sweet potatoes and a 2005 Chardonnay. Can't wait til the fall to stock up again.