Some of the best (friendly) arguments my Dad and I had when I was growing up were about which was better eating - bream of bass. He swore by bream and I swore by bass.

He showed me a neat trick that I still use today. Head and scale the fish. Then using a sharp knife, make a cut on either side of the dorsal fin down to the rib cage. Use a pair of catfish skinning pliers to pull the dorsal fin out of the fish.

Batter ( yellow cornmeal, salt, cheyenne pepper, and occasionally a dip in yellow French's mustard rather than an egg batter - and yes, I am from S. Louisiana) and fry the fish. The halves will splay open from the back bone so that the person eating the fish only has to lift the filet off of the back bone and rib cage. The tail stays intact to be enjoyed.

Adrian