"White bass make excellent eating if prepared right," said well-known South Dakota angler Tony Dean, who also fishes the Hawkeye State. "They don't freeze well, and are best if eaten when very fresh. Fresh white bass fillets that have had the red bloodline removed are as tasty as walleyes. Most people can't tell them apart."

IDNR biologist Bonneau agreed. "This is a fish that grows fast and doesn't live very long. Anglers can't catch enough to deplete their numbers, and they are very good eating when properly prepared and eaten fresh," he said.

Bonneau also recommends removing the red bloodline, which will be easily seen once you've skinned the fish.

As midsummer's sultry heat hangs over Iowa, even bluegill fishing slows down. The hot season can make fishing for most species challenging, but it's the very best time for white bass. The formula for success is simple: Go to a large Iowa lake, reservoir, or river in the evening or early morning, look for fish churning the water under wheeling gulls, quietly motor over and cast a silvery or white lure into the baitfish massacre. Chances are good that you'll never experience more-exciting fishing.