they should eat just as good as other panfish. they just have a larger lateral line aka mud vein. any fish with dark meat as the lateral line or under skin should be trimmed. it will improve the taste of the fillet. it also removes some of the toxins stored in the fish. especially from rivers or great lakes caught fish. id say your catching white bass in koontz lake. a buddy goes to tippy lake and catches them.
Backing up fishhoggers suggestion. The "mudvein" in fish is actually a differnt type of tissue that is rich in a blood protein called myoglogin.it helps fish process food and oxygen to produce energy. (It's what makes dark meat in a chicken different from white meat) It also has astronger taste that many describe as "gamey". Removing it from the fillet leaves only the white meat which usually has a milder taste.No fish tastes its best if the catch is not handled correctly. White bass, prepared correctly produces some mighty fine eating, but it takes a little preplanning. With few exceptions, after a certain size is reached, most fish take on a stronger taste. My personal choice for white bass is between 10" -12 inches. The big ones go back into the water. If I am going to keep some for the table I do the following: 1 Since I have no live well, I put them on ice in a cooler immediately after capture. 2 As soon as it is convenient, I bleed them by cutting a couple of gill arches 3 Fillet the fish in whatever style one chooses then, with a couple of slanting cuts remove the dark tissue that is found on the outer side of the fillet (mudvein) 4 Have a fish fry! ** random note here.... though much smaller, yellow bass taste great as well.Again, with appologies for letting the biologist loose,fish on,rivereddy