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That's why I like keeping the 12-15 pounders for the table. I get just enough meat (trim away all of the belly meat) for two fresh meals for me and the wife. Don't like to freeze it. Keeping that 25 on Saturday gave me more meat than I could use, so I gave half to our next-door neighbor.
My preference for the low teeners has nothing to do with taste or texture. That 25 is one of the best tasting bass I've had in awhile. Just getting the most efficient, and waste-free, use of a fish.
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