オオクチバス
Strong cultural pressure among largemouth bass anglers encourages the practice of catch and release, especially the larger specimens, mainly because larger specimens are usually breeding females that contribute heavily to future sport fishing stocks. Largemouth bass respond well to catch and release, with a very high survival rate after release, especially if the fish is handled with care and is loosely hooked in the side or top of the mouth. However, if the fish swallows the hook, survival odds greatly decrease. Largemouth bass have a white, slightly mushy meat, lower quality than that of the smallmouth bass, bluegill, yellow perch, crappie or walleye. Small largemouth, of 10–14 inches, can contain higher quality meat, especially during the spring.