I seem to take endless abuse from my fishing friends regarding white bass. If I catch a white bass, I throw it in the cooler. I like white bass, especially blackened with Old Bay in a cast-iron pan. I actually think I might prefer the slightly oilier and stronger taste of white bass to perch or walleye. So sue me. Anyways, on Saturday, my mother-in-law calls. She loves fish. She asked if we had any fish left in the freezer. My wife tells her, "Sure, come pick it up". So later that day, my father-in-law stops over to pick up fish. This is the first I've heard of it, so I go out into the freezer... ...And the only thing in there is 2 bags of white bass from June, 2007. Now, I like white bass, but I prefer to eat it within a couple weeks of being caught. So I tell Jim, "I can't vouch for this, but here you go. I don't know how good it will be." It turns out that she is having people over for a fish dinner! LOL!. Guess what? THEY RAVED ABOUT IT. They loved it. So now I have even more of a mandate to keep white bass. Because keeping the mother-in-law happy, by proxy, keeps the wife happy, which in turn, allows me to fish more. Side Note: It may a testament to the "zipping" process that the white bass were still good after nine months in the freezer. I took the time to zip the white bass fillets. Maybe the removal of that portion of the flesh prevent the white bass fillets to develop that characteristically "fishy" flavor that we often find in white bass that has been frozen for a few months.