Recently during the outage there was a discussion on eating White bass. (I can't find that discussion now). Would anyone car to share his brine and rub recipes please. Also, can the scales be left on, or do they have to be scaled.

I love smoked fish, haven't gotten it right on my smoker yet.

White bass aren't nearly as good as perch and walleye, but they might be good smoked. I have heard of others smoking small mouth bass.